Creamy Pasta Primavera

Creamy Pasta Primavera


"Rich and creamy, very yummy for the tummy! Serve with garlic toast!"

Ingredients 1 h {{adjustedServings}} servings 444 cals

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 444 kcal
  • 22%
  • Fat:
  • 33.8 g
  • 52%
  • Carbs:
  • 18.5g
  • 6%
  • Protein:
  • 17 g
  • 34%
  • Cholesterol:
  • 100 mg
  • 33%
  • Sodium:
  • 925 mg
  • 37%

Based on a 2,000 calorie diet

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  • Prep

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  1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  2. In a skillet, melt 1/4 cup of the butter. Saute green onions, green peppers, red peppers and mushrooms. Add cream cheese and milk and stir over low heat until cream cheese is melted. Stir in ham and parmesan cheese. Toss spaghetti with remaining butter. Combine with cream cheese mixture; toss lightly.
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Reviews 22

  1. 30 Ratings


As it is written, this is a bland mess. However, the thought behind it is good so I took it a few steps further. I added 2 cloves of minced garlic, 6 stalks of asparagus cut in 1 inch lengths, a small yellow squash sliced, some par boiled baby carrots and a cup of broccoli florets. Saute all the garlic and veggies together until they are heated through then continue as the recipe is written.


This recipe was bland. The sauce was heavy and, as originally submitted, way too much for the amount of veggies and pasta.


I read all of the reviews and made the changes accordingly. I still have to tweak the consistency, thinning it out as it still is rather a "glob". The taste and ease of making it was there though. What I did was use a carton of mushrooms, a bunch of green onions, a whole green and red pepper, a few stalks of celery with the inner stalks and tops, a frozen bag of peas and a bag of broccoli (thawed). Next time I would use fresh, not frozen broccoli, that's what helped turn it to mush. Some crunch would be nice. Omitted the ham. Added some pepper. Using 8 oz. of spaghetti, this amount of veggies was plenty, it's just the consistency that needs to be worked on. I hate to say adding heavy cream might do it but then it's not something you would eat every day.