Pasta Primavera Casserole

This Pasta dish was was in heavy rotation for many during the 80's. This fresh weeknight meal is packed with all the vegetables a family needs.



  • 1/2 lb Strozzapreti Pasta
  • 1/4 Cup Dry White Wine
  • 1/2 cup Grated Parmigiano Reggiano divided
  • 2 tbsp Herb Mix (Rosemary and Thyme)
  • 3 Cloves of Garlic Minced
  • Assorted Vegetables: 1 small red onion diced, 1 Red Bell Pepper Diced, 1 Small Carrot julienned in Half moons, Handful of Cherry Tomatoes, 2 small Zucchini (1 yellow, 1 green) cut in half moons, Small bunch of asparagus (tops cut off, stems sliced), and a small head of broccoli (very small)
  • 1 cup Crème Fraiche room temperature
  • 1 tbsp whole milk room temperature
  • 2 cloves garlic grated
  • 1 tsp Dijon Mustard
  • Juice of 1 Lemon plus the zest (roughly 1/4 cup of juice.)

Pro Tip

Shocking the pasta (putting it in cold water) stops the cooking process and will let your pasta stay at al dente. If you do not shock your pasta in cold water your pasta will continue to cook leaving it overcooked when you finish the dish.


  1. Cook your pasta in a large salted pot as instructed from package to al dente. Reserve 1/4 cup Pasta Water. Drain pasta and rinse under cold water to stop the cooking process. Set aside
  2. Make the Crème Fraiche Sauce: Whish together the crème Fraiche, lemon zest, mustard, grated garlic, whole milk, lemon juice, and salt to taste till fully incorporated. Set aside.
  3. Add your carrot, onion, and pepper to the pan and saute over medium heat for about 5 minutes. Add your sliced asparagus stems along with your tomatoes and continue to cook for 5 minutes. Add the zucchini and broccoli continuing for an additional 5 minutes. Add the garlic and herbs incorporating everything for one last minute. Season with Salt and Pepper.
  4. Add the wine with the asparagus tops covering the pan to steam for 2-3 minutes on low heat until the wine has evaporated.
  5. Remove the lid. Add your cooked pasta along with reserved pasta water stirring to combine. Once combined add half of your Parmigiano Reggiano and continue to stir.
  6. Remove from the heat and slowly drizzle the crème Fraiche sauce into the pan stirring consistently.
  7. Add your remaining Parmigiano Reggiano cheese and garnish with Parsely and lemon zest.


Daniel John

With 18 years of restaurant experience, Daniel has worked in all areas of the hospitality industry. He has owned Whatever Lola Wants Private Chef Services with his wife and business partner, Jessica since 2013. They specialize in custom events, across the Chicago area and beyond!

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