By Devi Poojari
February 16, 2026
Loaded with fresh vegetables and mildly seasoned, a delicious pasta primavera is a classic French preparation which celebrates local and seasonal produce. Pair it with a long noodle like spaghetti or fettuccine to give your home-cooked meal a restaurant quality finish.
250 grams fettucine 1 zucchini, sliced 1 red bell pepper, sliced ½ cup green peas 10-12 cherry tomatoes 4-5 cloves garlic, minced 1 teaspoon mixed herbs 1 teaspoon dried oregano 1 teaspoon red chili flakes ¼ cup heavy cream 4 tablespoons butter ¼ cup + 2 tablespoons grated parmesan 2 tablespoons olive oil 5-6 fresh basil leaves Salt and pepper, to taste
Put a pan of water to boil for the pasta while heating the olive oil in a large pan.
Cook the peas separately until soft before adding it to the vegetable mixture.
Add the mixed herbs, oregano and red chilli flakes to mix well before adding in the heavy cream and simmering for 3-4 minutes.
Season with salt and pepper and turn off the stove; cook the fettuccine for 9-10 minutes until al dente.
Drain and toss the pasta into the cream and vegetable sauce, followed by the grated parmesan and fresh basil leaves.
Top up with more parmesan cheese before serving warm.