Pasta Primavera is a classic pasta dish that is overflowing with fresh colorful veggies. It is a naturally vegetarian pasta that is perfect for celebrating the abundance of spring or early summer. Better yet? It's quick and easy to make — ready in less than 30 minutes!
If you're on a mission to eat more veggies (and struggling), this is the recipe you've been waiting for! It's hearty and comforting, like your favorite Pasta recipes, yet light with lots of veggies to fill you up. Serve it with tender cannellini beans, or add some grilled chicken or shrimp for extra protein. Perfect for a quick weeknight dinner!
Why You'll Love This Pasta Primavera
- So easy to make. There are three simple steps here: cook the pasta in one pot, cook the veggies in another, then add the pasta to the veggies with a little pasta water and cook for a few minutes to bring the sauce together. That's it! The whole meal is ready to serve in less than 30 minutes.
- Naturally creamy. Unlike alfredo or other creamy pasta dishes, this lemony pasta dish gets a saucy, glossy texture by cooking the pasta and veggies with a bit of leftover pasta water and Parmesan cheese. The starches in the pasta thicken up without a bunch of heavy cream or butter, making it light yet satisfying.
- Incredibly versatile. This is one of those recipes with endless potential. The lemony Parmesan flavor works perfectly with so many different vegetables, depending on what you have in your fridge or the seasonal options from the farmers market.
Ingredient Notes
To make this delicious Pasta Primavera, you will need the following ingredients (full measurements in recipe card below):
- penne pasta - penne is just the right size to stand up to all the veggies. Feel free to use your favorite pasta and consider gluten-free or whole wheat options, as well.
- extra virgin olive oil - to cook the vegetables.
- fresh vegetables - use finely chopped garlic and sliced red onion, carrot, red bell pepper, asparagus, and zucchini.
- seasonings - keep it simple with Italian seasoning, salt, and ground black pepper.
- parmesan cheese - freshly grated Parmesan adds a salty, umami flavor that elevates this spring pasta into a complete meal.
- lemon juice - the lemony sauce makes all those summer vegetables really pop. You can add the lemon zest, too!
- fresh parsley - garnish with some fresh herbs (and extra cheese) as desired.
You will also need measuring cups and spoons, a large pot, colander, and a large skillet.
How to Make the Best Pasta Primavera
- Cook pasta. Bring a large pot of salted water to a boil over medium-high heat. Add penne pasta and cook until al dente (fully cooked but still firm), about 8-10 minutes or according to package directions. Do not overcook the pasta. Turn off the heat and reserve at least ¼ cup of pasta water, then drain the pasta in a colander and let it cool for 1 minute.
- Cook veggies. While pasta is cooking, heat oil in a large skillet over medium-high heat until the hot oil sizzles, about 1-2 minutes. Add all vegetables, including garlic, red onion, bell pepper, asparagus, zucchini, and tomatoes, and sauté until softened, about 4-5 minutes.
- Season. Add Italian seasoning, salt and pepper. Stir until well combined.
- Toss. Add cooked pasta, ¼ cup reserved pasta water, parmesan cheese, and lemon juice. Reduce heat to low and stir well until the sauce thickens and becomes creamy, about 2-3 minutes.
- Serve. Garnish with parsley and serve warm with extra parmesan cheese if desired. Fresh basil or red pepper flakes are lovely, too.
Recipe Variations
- Use fresh pasta. Be sure to follow the package instructions, especially since fresh pasta cooks so quickly. You can also any kind of pasta, like angel hair, spaghetti, rotini, etc.
- Add extra flavor. Want to make this easy pasta primavera recipe really pop? Add some sun-dried tomatoes or capers.
- Use white wine. I love the lemony sauce, but if you don't have any lemons on hand, try using white wine instead.
- Make it creamier. If you really want a rich cream sauce, add some heavy cream or a dollop of cream cheese when you add the pasta water.
- Add protein. Add some grilled or rotisserie chicken, shrimp, or your favorite plant-based protein.
How to Serve
This Pasta Primavera is a delicious vegetarian dinner served on its own. If you are looking for some side dishes to pair with it, try these recommendations:
- Kale Caesar Salad
- Cheesy Garlic Bread
- Roasted Red Pepper and Tomato Soup
- Italian Chicken Skewers
- Garlic Butter Salmon
- Lemon Asparagus Soup with Parmesan
For more recipe inspiration, see our 30 Side Dishes for Pasta.
Recipe Tips and Tricks
- Cut the veggies appropriately. Different vegetables cook at different speeds. Follow the tips for prepping the veggies in the recipe card to make sure everything cooks at the right time.
- Use real Parmigiano Reggiano. Regular "Parmesan cheese" works well, but the real deal has the most flavor. Since you need so little in this simple Italian dish, I recommend splurging on the real deal.
- Only use fresh veggies. Frozen veggies are a great way to save on your grocery bill, but they don't cook nearly as well in this simple pasta dish. I recommend using fresh vegetables whenever possible.
Storing and Freezing Instructions
How to Store
Once cooled, store the leftover pasta in an airtight container in the fridge for 3-4 days.
How to Reheat
It's easiest to pop your covered leftover container into the microwave and heat for 3-4 minutes or until fully heated through. You can also add the pasta to a large skillet over medium low heat, add a teaspoon or two of water, and cover. Let the pasta warm up for a few minutes, then add some fresh Parmesan cheese and parsley and serve.
How to Freeze
The refrigerated leftovers can be frozen for several months, but the vegetables may become slightly soggy and soft after thawing.
FAQ
For a really summery, filling meal, use your favorite squash (zucchini or yellow squash), some bell peppers, carrots, asparagus, onion, etc. The options are endless, though! You can use any of your favorite spring or summer vegetables, like snow or snap peas, green beans, cherry tomatoes, etc. Feel free to raid the garden or use up the stash of veggies in your crisper drawer.
Primavera is an Italian word that means "spring," but in cooler climates, most of the vegetables in this great recipe are available closer to early or mid-summer. For many readers, this is more of a summer dish.
Fortunately, it's a pretty easy switch! Just use your favorite gluten-free pasta brand. Since the pasta water won't have the same starchiness, you may need to make a very small batch of cornstarch slurry (approximately ¼ cup water and ⅛ tsp cornstarch). Heat it up in a small pot or microwave it for a couple of minutes first before adding it to the pan to thicken up the pasta sauce.
More Pasta Recipes
- 40 Best Pasta Recipes
- Broccoli Pesto Pasta
- Baked Feta Pasta
- Tagliatelle Pasta
- Creamy Tomato Pasta
- Chicken Penne Pasta
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