Pasta primavera is a healthy, veggie-filled dish that’s refreshing and comforting.
This classic is a vibrant mix of fresh seasonal vegetables and al dente pasta. It’s light, satisfying, and oh-so-fresh.
It’s perfect for celebrating the bounty of spring and summer. Whip it up for a fabulous meal today!
Why You’ll Love This Pasta Primavera
In Italian, primavera means “spring,” which is exactly what this dish tastes like! Chock-full of veggies, you’ll crave it all season long.
- It’s full of flavor. This dish is bursting with fresh veggies, tender penne, aromatic alliums, and nutty Parmesan. It’s tossed in a light lemon sauce. It’s simple and flavor-packed!
- It’s loaded with veggies. Pasta primavera is overflowing with an assortment of garden-fresh vegetables. Cherry tomatoes, zucchini, and bell peppers are just the start!
- It’s customizable. You can easily personalize this pasta to suit your taste and dietary needs. Swap out vegetables, add a protein, or experiment with other herbs and spices.
Ingredients
If pasta were a farmer’s market, it would be primavera! This favorite is full of fresh ingredients and bright flavors.
Here’s what makes it complete:
- Pasta – I prefer penne pasta, but use any shape you like. Short pasta is ideal for getting the perfect bite. Angel hair or linguine work, too.
- Olive Oil – Use quality olive oil for sauteing the veggies.
- Onion and Garlic – Fresh is best! I recommend using yellow onion and 2 cloves of garlic.
- Veggies – Use a medley of bell pepper, zucchini, yellow squash, broccoli, cherry tomatoes, and frozen peas.
- Lemon Juice – A must for a flavor enhancer! The brightness of the acidity makes the flavors pop. Along with the pasta water, it creates a light sauce.
- Salt and Pepper – I use regular salt and freshly ground black pepper for seasoning.
- White Wine (Optional) – A dry white wine adds complexity to the sauce. It really takes the dish up a notch.
- Fresh Basil – The aromatics of fresh basil make this dish complete. You can also use dried basil in a pinch. Just don’t skip it!
- Parmesan Cheese – Freshly grated Parmesan is highly complementary. It’s salty, nutty, and a little indulgent without making this fresh dish too cheesy.
How to Make Pasta Primavera
Pasta primavera is such a quick and simple dish you can make any night of the week.
Here are the steps:
1. Cook the pasta. Cook the pasta al dente according to package instructions. Reserve 1/2 cup of pasta water. Drain and set aside.
2. Saute the aromatics. Heat the olive oil in a skillet. Saute the onion for 3 minutes. Add the garlic and cook for 1 minute.
3. Add the veggies, pasta water, and lemon juice. Add the bell pepper, zucchini, yellow squash, and broccoli. Cook for 5-7 minutes. Add the cherry tomatoes, peas, reserved pasta water, and lemon juice.
4. Season. Season with salt and pepper to taste. Pour in the white wine (optional) and simmer for 1 minute. Remove from the heat.
5. Add the pasta, basil, and cheese. Stir in the cooked pasta, basil, and Parmesan cheese.
6. Serve. Add extra Parmesan and basil if desired. Enjoy immediately.
Recipe Tips and Variations
Any beginner can easily throw this dish together. But if you want it to be restaurant-worthy, follow these tips:
- Chop chop! For the best forkful, chop the veggies the same size. This will ensure they cook more evenly and let you get everything into one bite.
- Don’t overcook! You want to cook the veggies just until tender. Cooking too long will make them mushy.
- Vary up the veggies. Are tomatoes or zucchini out of season? No worries! You can substitute other veggies for the ones listed. Asparagus, mushrooms, or carrots are some ideas.
- Pick your pasta. You can use farfalle, fusilli, or a similar shape. I recommend using a short pasta shape, though. Noodles make it harder to get all the veggies in a single bite.
- Add a spicy kick. Red pepper chili flakes add a complementary heat. Add a pinch to make it more or less spicy to taste.
- Roast to perfection. Roasting caramelizes the veggies, adding even more depth. It’s more cozy than fresh, making it great for winter.
How to Store
Since this dish is full of fresh ingredients, it’s best enjoyed immediately. That said, leftover pasta primavera is one of my favorite lunches!
Here’s how to keep it fresh and reheat it later:
To Store: Store the leftover pasta in an air-tight container. Refrigerate for up to 4 days.
To Reheat: Reheat the pasta on the stove over medium heat until warm. Add a splash of broth, water, or olive oil if desired.
What to Serve with Pasta Primavera
Pasta primavera is a light and flavorful dish, perfect for a spring or summer meal. But sometimes, you might crave a little more.
From proteins to easy sides, there are plenty of options for making this dish more filling.
Here are a handful of my family’s favorites:
- Caprese Salad
- Olive Garden Salad
- Garlic Bread
- Dinner Rolls
- Lemon Garlic Chicken
- Air Fryer Salmon
- Shrimp Scampi
More Pasta Recipes
Easy Pasta Primavera
4
servings30
minutes40
minutes300
kcalPasta primavera is light, colorful, and full of delicious flavor! Tender pasta mixes with zucchini, squash, bell pepper, tomatoes, broccoli, and more for a feast for the senses!
Ingredients
1 pound penne pasta
2 tablespoons olive oil
1 small onion, diced
2 cloves garlic, minced
1 red bell pepper, sliced
1 zucchini, sliced
1 small yellow squash, sliced
1 cup broccoli florets
1/2 cup cherry tomatoes, halved
1/4 cup frozen peas
2 tablespoons lemon juice
Salt and freshly ground black pepper, to taste
1/4 cup dry white wine, optional
1/4 cup chopped fresh basil
1/4 cup grated Parmesan cheese
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1/2 cup of pasta water before draining.
- While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the onion and cook until softened, or about 3 minutes. Add the garlic and cook for another minute.
- Add the bell pepper, zucchini, yellow squash, and broccoli to the skillet. Cook for 5-7 minutes, or until slightly tender-crisp.
- Add the cherry tomatoes, peas, reserved pasta water, and lemon juice to the skillet. Season with salt and pepper to taste. Pour in the white wine (if using) and let it simmer for a minute.
- Remove the skillet from heat. Stir in the cooked pasta, basil, and Parmesan cheese.
- Toss to coat everything evenly. Serve immediately, garnished with additional Parmesan cheese and basil, if desired. Enjoy!
