Cream Sauce with Vegetables (Primavera)

About this recipe

We didn’t grow up with cream sauces. Mother didn’t make them. So we’d always go ballistic whenever we saw them in a restaurant. The trick is to keep things light and don’t forget the chicken stock.


Place a large saucepan on the stove; turn heat to just under medium and fry:

  • 2 tbsp. olive oil,
  • ½ cooking onion (diced),
  • 2 cloves garlic (minced, or added whole and removed before browning), 
  • ½ tbsp. basil, ½ tsp. salt, and ½ tsp. black pepper.

When the onion looks good, add:

  • 1 cup asparagus (bottoms snapped off and cut into 1-inch pieces),
  • 1 cup green beans (ends snapped off and cut into 1-inch pieces),
  • 1 cup broccoli florets,
  • 1 cup zucchini (sliced in half moons),
  • ½ cup white wine (Sauvignon Blanc).

Sauté until liquid has almost evaporated (5-10 minutes), and then add:

  • ½ cup chicken broth from a bouillon cube, or from the Chicken Soup recipe.

Sauté again until liquid has almost evaporated (another 5-10 minutes), then turn heat to low and add:

  • 2 cups table cream (17%).

Let cream thicken and warm a few minutes, and then add:

  • 1 lb. cooked pasta (fusilli, penne, something like that).

Toss pasta with cream sauce while keeping burner on low. Then add lots of shaved Parmesan cheese and serve immediately. This dish must be eaten hot.


  • Add 1 cup diced ham if you like.
  • Maybe a dab of butter with the hot pasta.
  • You can add more black pepper at the table.
  • Some people add sliced cherry or grape tomatoes with the cream.
  • Table cream is also known as cereal cream, coffee cream, or heavy cream.
    Many vegetables can be added along with, or instead of, those mentioned above (e.g., fresh peas, caulifower pieces, or thin slices of carrot).

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