Come springtime, our obsession with
pasta primavera comes back in full force. This version lightens up the classic recipe, replacing the heavy cream with low-fat cream cheese. The result is a veggie-packed pasta dish with a sauce that is every bit as creamy as the original. Serve it as a spring dinner to welcome the warmer weather, then adapt it to enjoy all year long.
We went with bowtie here, but if you’d prefer to switch up the noodle, try out pappardelle or penne. We went with mushrooms, zucchini, asparagus, and tomatoes in this recipe, but feel free to switch out the veggies for what you’d prefer or have on hand. Just like the noodles, the veggies here are extremely versatile.
Made this pasta dish? Let us know how it went in the comments below!