Pasta Primavera is a fresh, colorful, and satisfying pasta dish loaded with crisp-tender vegetables and tossed in a light garlic and olive oil or cream-based sauce. A celebration of spring produce, this classic dish is easy to make, highly customizable, and perfect for a quick, wholesome meal any day of the week.
Why You’ll Love This Recipe
Pasta Primavera is light, vibrant, and packed with vegetables, making it both nutritious and flavorful. It’s a fantastic way to use up seasonal veggies or clean out the fridge. You can keep it vegan, add cheese or cream for richness, or toss in protein for a heartier meal. The best part? It comes together quickly, making it perfect for busy nights without sacrificing flavor or elegance.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Pasta (penne, fettuccine, or farfalle work well)
- Olive oil
- Garlic
- Onion or shallot
- Bell peppers
- Zucchini
- Yellow squash
- Cherry tomatoes
- Broccoli or asparagus
- Carrots
- Parmesan cheese (optional)
- Lemon juice and zest (optional)
- Fresh basil or parsley
- Salt and pepper
- Red pepper flakes (optional)
Directions
- Cook pasta according to package directions until al dente. Drain, reserving ½ cup of the pasta water.
- While the pasta cooks, heat olive oil in a large skillet over medium heat.
- Sauté onion and garlic until fragrant and soft, about 23 minutes.
- Add harder vegetables like carrots and broccoli first. Cook for 34 minutes.
- Add zucchini, squash, and bell peppers. Cook another 34 minutes until just tender.
- Stir in cherry tomatoes and cook until they begin to soften, about 2 minutes.
- Add cooked pasta to the skillet, tossing with the veggies. Stir in reserved pasta water as needed to loosen.
- Season with salt, pepper, lemon juice, and red pepper flakes if using.
- Toss with grated Parmesan and fresh herbs. Serve warm.
Servings and timing
This recipe serves 4.
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Variations
- Creamy Primavera: Add a splash of heavy cream or cream cheese for a silky sauce.
- Vegan Version: Skip the cheese and add nutritional yeast for a savory kick.
- Add Protein: Toss in grilled chicken, shrimp, or tofu.
- Cheese Boost: Use goat cheese or feta for extra creaminess and tang.
- Low-Carb Option: Replace pasta with zucchini noodles or spaghetti squash.
storage/reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat gently in a skillet over medium heat with a splash of water or olive oil to refresh the sauce. Avoid the microwave if possible, as it can make the veggies soggy.
FAQs
What does “Primavera” mean?
“Primavera” means “spring” in Italian, and the dish typically features spring and summer vegetables.
Can I use frozen vegetables?
Fresh is best for texture and flavor, but you can use frozen in a pinch—just thaw and drain them first.
What pasta works best for Pasta Primavera?
Short pastas like penne and farfalle or long ones like spaghetti and fettuccine all work well.
Can I add a protein to this dish?
Yes, grilled chicken, shrimp, or tofu make great additions to turn it into a complete meal.
Is this dish vegan?
It can be—just omit the Parmesan or replace it with a vegan alternative.
What other herbs can I use?
Basil and parsley are classics, but fresh thyme, oregano, or chives also work well.
Can I make this ahead of time?
You can prep the veggies ahead and cook the pasta just before serving for best texture.
Can I serve it cold?
Yes, Pasta Primavera makes a great pasta salad when served chilled with a vinaigrette.
How do I avoid overcooking the vegetables?
Add them to the pan in stages—start with the firmer ones and end with the more delicate.
What can I use instead of lemon?
Try white wine vinegar or balsamic glaze for a touch of acidity.
Conclusion
Pasta Primavera is a timeless dish that highlights the beauty and flavor of fresh vegetables in every bite. With its easy prep, versatility, and bright, satisfying taste, it’s a staple that deserves a spot in your meal rotation. Whether you keep it simple or dress it up with cream or protein, this dish is a delicious way to eat your veggies and enjoy the season.
Description
Pasta Primavera is a vibrant, veggie-loaded pasta dish that celebrates fresh seasonal produce. Tossed in a light garlic and olive oil sauce with a sprinkle of Parmesan, it’s quick, satisfying, and perfect for a meatless meal. Serve it warm or at room temperature!
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12 oz pasta (penne, spaghetti, or farfalle work well)
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2 tablespoons olive oil
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2 cloves garlic, minced
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1 cup cherry tomatoes, halved
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1 cup zucchini, sliced into half moons
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1 cup asparagus, cut into 1-inch pieces
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1/2 cup red bell pepper, sliced thin
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1/2 cup carrots, julienned or shredded
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1/2 cup frozen peas, thawed
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Salt and pepper, to taste
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1/2 teaspoon Italian seasoning (optional)
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1/4 cup grated Parmesan cheese (plus more for serving)
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Optional: fresh basil or parsley for garnish
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Cook pasta according to package directions until al dente. Reserve 1/2 cup pasta water, then drain.
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While the pasta cooks, heat olive oil in a large skillet over medium heat.
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Add garlic and sauté for 1 minute until fragrant.
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Add carrots, bell pepper, and zucchini. Cook for 34 minutes, stirring occasionally.
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Stir in asparagus, peas, and cherry tomatoes. Cook another 34 minutes, until vegetables are just tender.
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Season with salt, pepper, and Italian seasoning if using.
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Add cooked pasta to the skillet along with a splash of reserved pasta water to help coat everything evenly.
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Toss with Parmesan and mix well.
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Garnish with fresh herbs and more cheese before serving.
Notes
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Feel free to use any mix of seasonal vegetables—broccoli, mushrooms, or spinach work great too.
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Add grilled chicken or shrimp if you want extra protein.
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To make it vegan, skip the Parmesan or use a dairy-free alternative.
