I love adding Mascarpone to savory dishes. Its mild and buttery flavor blends beautifully with sautéed vegetables and pasta. Unlike traditional cream or cheese sauces, Mascarpone doesn’t overpower the delicate character of the vegetables; instead, it enhances them, allowing each ingredient to shine while tying the whole dish together in silky harmony.
Pasta Primavera isn’t about rigid rules or a fixed list of ingredients—it’s about flexibility and inspiration. You can work with garden-fresh produce or just clearing out your vegetable drawer. Paired with Mascarpone, it becomes the ultimate spring or summer comfort food for those who crave something fresh yet filling, elegant yet effortless.
This post may contain affiliate links, which means that I make a small commission off items you purchase at no additional cost to you.
Key Ingredients in This Recipe
You’ll find the complete list of ingredients and exact quantities in the recipe below.
- Pasta – any type you like. I used Radiatore pasta.
- Snap peas – Snow peas or green beans are great alternatives
- Asparagus
- Red bell pepper – I like red because of the color, but yellow, orange or green will do as well.
- Carrots
- Scallion – yellow onion or shallot are great alternatives
- Mascarpone cheese – you can use Ricotta cheese (less creamy, but equally delicious) or cream cheese.
- Parmigiano Reggiano cheese
How to Make Pasta Primavera with Mascarpone
Step 1 – Cook the pasta according to the directions on the packaging.
Melt butter in a skillet and add the snap peas. Saute for a few minutes.
Step 2 – Add the asparagus and saute another 4 minutes.
Step 3 – Add the red bell pepper, carrots and scallion and saute 2 minutes.
Step 4 – Add the spinach and take the pan from the heat.
Step 5 – Add the Mascarpone cheese and stir to mix.
Step 6 – Add the pasta and some pasta water and place back on low heat. Mix until well combined.
Season with black pepper and sprinkle with Parmigiano Reggiano cheese. Mix again.
Add more salt and pepper if needed.
Creamy, colorful, light and delicious and not difficult to make. What’s not to like for a weeknight pasta dinner.
Pasta Primavera with Mascarpone
Pin Recipe FacebookIngredients
- 4 ounces pasta
- 1 tablespoon butter
- 2 ounces snap peas, cleaned and chopped
- 2 ounces asparagus, chopped
- 1.5 ounces red bell pepper, about 1/4 bell pepper, julienne cut
- 1.5 ounces carrots, cut in match sticks
- 1 ounce spinach, roughly cut
- 1 scallion, diagonally cut
- 4 ounces Mascarpone cheese
- 1.5 ounces Parmigiano Reggiano cheese, grated
- salt & pepper
Instructions
- Cook the pasta according to the directions on the packaging.
- Melt butter in a skillet and add the snap peas. Saute for a few minutes.
- Add the asparagus and saute another 4 minutes.
- Add the red bell pepper, carrots and scallion and saute 2 minutes.
- Add the spinach and take the pan from the heat.
- Add the Mascarpone cheese and stir to mix.
- Add the pasta and some pasta water and place back on low heat. Mix until well combined.
- Season with black pepper and sprinkle with Parmigiano Reggiano cheese. Mix again.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.