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Vegetable Pasta Primavera

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Recipe, video and photography provided by Heinen’s partner, Chef Billy Parisi.

Pasta Primavera is a perfect spring dish that puts a light and healthy spin on your typical pasta recipe.  

Asparagus, leeks, carrots and peas add a fresh taste alongside ribbons of fettuccine and the bold flavor of parmesan cheese.  

Interested in making this recipe? Order the ingredients online for Curbside Grocery Pickup or Delivery.

Vegetable Pasta Primavera

Vegetable Pasta Primavera


  • 3 Tbsp. olive oil
  • 2 leeks, thinly sliced
  • 10-12 stalks of asparagus, cut into 1” slices
  • 4 baby carrots, thinly shaved
  • ½ cup peas
  • 2 cups packed baby spinach
  • 1 lb. cooked Heinen’s fettuccine pasta
  • 1 ½ cups hot pasta cooking water
  • 1 cup shredded parmesan cheese
  • Salt and pepper, to taste


  1. Add the oil to a large frying pan over medium heat and cook the leeks for 2-4 minutes or until lightly browned. 
  2. Next, add in the asparagus and carrots and sauté for 1 to 2 minutes.  
  3. Place in the peas and spinach and cook for 1 to 2 minutes. 
  4. Mix in the cooked pasta, pasta water, cheese, salt and pepper until combined. 
  5. Serve and enjoy! 

Chef Billy Parisi

By Chef Billy Parisi

Chef Billy Parisi is a culinary school grad who spent 15 years in the restaurant industry as a line cook, sous chef and executive chef. Now he develops, photographs and films simple and delicious recipes that will make everyone feel like a chef in their own kitchen.

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