Pasta Primavera Recipe with Beets

I know this doesn’t look like the traditional pasta primavera recipe, but this is one of the those dishes that just begs to be messed with—so I did just that. I kept the sauce simple and pretty traditional, the only thing I added that seems out place are the beets. Okay,  and maybe the watercress—maybe.  Actually scratch all that I’ve just said and let’s just consider pasta primavera as a canvas for you to dress this dish with the veggies you want.

Pasta Primavera with Beets | Bakers Royale

And if you want to throw in grilled or torn rotisserie chicken, then do it. I had to portion out half this dish and replace the beets with chicken for my non-beet-eating family.  There are certainly no rules here. And if adding chicken to this traditionally vegetarian dish  flips  it to a chicken pasta dish—so be it.

Beets via Bakers Royale

No need to worry over small details like what to call it. Let’s just eat! Enjoy.

Pasta Primavera with Beets via Bakers Royale 210x260

this recipe

Pasta Primavera with Beets

Yield: 6 servings


  • 1 lb thin spaghetti pasta, cooked according to package


  • 3 tablespoon butter
  • 1 garlic clove
  • 3/4  cup heavy cream
  • 1/2 grated parmesan cheese
  • salt and pepper


  • 1 lb. asparagus, stems trimmed, cut into 1 1/2-inch lengths
  • 3 large beets, roasted and peeled
  • 6 0z. mini heirloom tomatoes, halved
  • handful of watercress (optional)


  1. Add the butter to a skillet over medium heat and cook until just brown in color and nutty in fragrance., about 3 minutes. Add the garlic and cook for 1 minute. Add in heavy cream and parmesan cheese, stir and cook until cheese is well blended melted. Add salt and pepper to taste. Add the pasta and vegetables to pan, toss to coat. Remove from heat and serve immediately.


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  1. Avatar for Naomi RobinsonBri | Bites of Bri says

    Naomi, this is beautiful! And you’re right- pasta primavera is begging to be messed with. It’s a favorite around here!

  2. Avatar for Naomi RobinsonLeah Davis says

    Love these brilliant purples and oranges! Also, the idea of eating pasta and getting some veggies at the same time is great!

  3. Avatar for Naomi RobinsonOlivia - Primavera Kitchen says

    I love pasta primavera so much. Yours looks AH-mazing and very summery!

  4. Avatar for Naomi RobinsonAysegul - Ice says

    What a creative way to use beets! The beautiful colors of the watercress and beets make it so appealing.
    Love it!

  5. Avatar for Naomi Robinson says

    I love beets — they’re so delicious and add so much color! This looks like a perfect pasta dish for summer. :)

  6. Avatar for Naomi RobinsonMary Frances says

    I am stunned, this is one of the most beautiful dishes I’ve ever seen! The beets are a great touch and your photographs are wonderful!