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5 from 11 votes

Rigatoni Primavera

Springtime pasta loaded with broccolini, asparagus, zucchini, summer squash, and green peas in a creamy pink white wine sauce with just a touch of tomato.
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Main Course
Cuisine: Italian
Servings: 4


  • 1 pound rigatoni
  • 6 tablespoons extra virgin olive oil divided
  • 6 cloves garlic sliced
  • 1 pound broccolini cut into 2-inch pieces
  • 1 medium zucchini sliced
  • 1 medium yellow squash sliced
  • 1 pound asparagus bottom trimmed and discarded, cut into 2-inch pieces
  • 1 1/2 cups frozen peas see note below if using fresh English peas
  • 1/4 teaspoon crushed red pepper flakes
  • 2 tablespoon tomato paste
  • 1 cup dry white wine
  • 1/2 cup heavy cream
  • 2 cups reserved pasta water will most likely not need all of it
  • 1/2 cup Parmigiano Reggiano grated, plus more for serving
  • 1/4 cup Italian flat leaf parsley minced
  • 1/4 cup basil leaves hand torn


  • Bring a large pot of salted water (2 tablespoons kosher salt per gallon of water) to boil.
  • Heat a large pan to medium heat. Add 4 tablespoons of extra virgin olive oil and all of the veggies except for the peas. Saute for about 5 minutes then add the peas and cook for 3 more minutes.
  • Next, add the garlic, and if the pan is dry add a touch more olive oil and cook for another 1-2 minutes or until the garlic turns golden. Add the hot red pepper flakes and season the veggies with salt. Transfer the veggies to a plate and set them aside.
  • At this time begin boiling the pasta to 1 minute less than al dente.
  • Turn the heat to medium-low and add the remaining olive oil to the pan along with the tomato paste. Cook the paste for 5 minutes, stirring frequently, then add the wine. Turn heat to medium-high and with a wooden spoon dislodge all of the brown bits.
  • Once the wine reduces by half (about 2 minutes) turn the heat down to medium and add the cream. Mix well and bring to a simmer. Add 1 cup of pasta water to thin out the sauce and continue to cook over a low simmer.
  • Add the pasta to the sauce along with 1/2 of the veggies. Toss to coat. If the sauce is too dry, add more of the reserved pasta water a bit at a time to get the consistency just right.
  • Cook the pasta until it reaches al dente (about 30-60 seconds) then turn off the heat and remove the pan from the heat. Add the cheese and season with salt and pepper to taste. Add the parsley and basil and mix once more. If the pasta is at all dry add extra reserved pasta water, a bit at a time to loosen it up. Plate and top each with the remaining veggies. Serve with more grated cheese. Enjoy!



  • Always reserve pasta water.  If the pasta dries out before serving, just add a few ounces of the pasta water to bring the consistency back to perfect.
  • Fresh English peas might need a bit more cooking to soften up than frozen peas.  If using fresh peas they can be cooked right from the start with the other veggies.
  • Leftovers can be saved for up to 3 days in the fridge.  Reheat in the microwave.


Calories: 851kcal | Carbohydrates: 111.7g | Protein: 28.6g | Fat: 32.3g | Saturated Fat: 8.4g | Cholesterol: 29mg | Sodium: 766mg | Potassium: 1112mg | Fiber: 13.4g | Sugar: 14.1g | Calcium: 244mg | Iron: 9mg