Pasta primavera is a fresh, bright and lemony, veggie-packed pasta dish. This pasta primavera recipe is versatile and is ready in under 30 minutes making it an easy and healthy weeknight meal.
When I need a healthy and hearty meal in a hurry, I turn to this pasta primavera recipe! It’s a fresh, bright and lemony, vegetable-packed pasta dish that everyone loves.
This pasta primavera recipe is versatile and is ready in under 30 minutes making it an easy and healthy weeknight meal. I enjoy primavera pasta in the summer months when our garden is pumping out fresh veggies, but I also love to make it in the cooler seasons of the year as an empty-out-the-fridge meal.
Pasta Primavera Ingredients & Substitutions
Let’s discuss the ingredients in this pasta primavera recipe, as well as possible substitutions.
- Penne Pasta. Choose your favorite pasta variety if you don’t have penne on hand. I give a list below of possible suggestions.
- Olive oil. The flavor of a high-quality olive oil will really shine in this recipe. Another neutral oil like avocado oil or canola oil can also be used.
- Red onion. Any onion variety works well: yellow, sweet, etc.
- Vegetables. This pasta primavera recipe calls for 5 cups of vegetables. You can substitute your favorites for any of those listed in the recipe.
- Grape tomatoes. Choose a sweet variety for the best flavor.
- Minced Garlic. Also great in this recipe would be fresh roasted garlic, or a small amount of garlic powder if you have pickier eaters.
- Salted Butter. Unsalted butter works well in this recipe.
- Lemon Juice/zest. You can use bottled lemon juice or freshly squeezed. You will need the juice of 3-4 fresh lemons to equal ½ cup.
- Grated Parmesan cheese. Go for high-quality parmesan for the best results. It can be grated or shredded.
- Fresh basil. I’ve made this primavera pasta without it in the winter months, but always prefer when it is included.
Which pasta should I use to make pasta primavera?
You can use almost any pasta variety to make this pasta primavera recipe. Here are some suggestions:
- Shaped pasta (my preference): I prefer using shaped pasta because it soaks in the lemon sauce in every nook and cranny and tastes amazing. some suggestions other than penne are: bow ties (aka Farfalle) , rigatoni, fusilli, wheels (rotelle), etc.
- Spaghetti noodles: bucatini is my favorite. But angel hair, tagiatelle, linguine, etc.
- Chickpea pasta is a great gluten-free option!
How to Make Pasta Primavera
Let’s walk through how to make pasta primavera step-by-step, and don’t forget to watch the video.
Cook the pasta
The first step in this recipe is to cook the pasta. Be sure to use heavily salted water for the best flavor. Reserve ½ cup of the water for later.
Make the lemon sauce
While the pasta is cooking, whisk together olive oil, lemon juice in a small bowl. Then, set it aside to use later.
Cook the vegetables
While the pasta is cooking, cook the onion, carrot, garlic and olive oil in a large, nonstick skillet over medium-high heat until it just becomes tender (about 3 minutes). Then, add the broccoli, red pepper and zucchini and cook for an additional 3 minutes.
Finally, add tomatoes, corn, peas, Italian seasoning, salt, pepper and butter and cook until the butter is melted.
Add pasta, cheese & pasta primavera sauce
Next, add the pasta to the cooked vegetables and stir to combine. Add the lemon/olive oil mixture, parmesan cheese, and fresh basil and stir until evenly distributed.
Cook until the sauce thickens and coats the veggies and pasta, about 3-5 minutes. If the sauce dries out too much, it might be necessary to add up to ½ cup of the pasta water to the mixture to moisten.
Serve the Pasta Primavera
Once the pasta primavera is finished cooking, serve it warm with a sprinkle of parmesan cheese and toasted pine nuts.
Store
Store any leftovers in an airtight container in the refrigerator for up to 5 days. Reheat it in the microwave. I don’t recommend freezing this recipe.
If you like this pasta primavera recipe, try these:
- The best pesto pasta – another great way to use up summertime basil because it’s made with a homemade basil pesto sauce.
- Homemade potato gnocchi – if you’ve never made your own gnocchi you are seriously missing out. This potato gnocchi is one of my all-time favorite special dishes and is worlds better than store-bought. Use it to make this cheesy sausage gnocchi and you won’t regret it!
- This is the most delicious pasta salad recipe ever – with homemade dressing you can’t go wrong.
- I love whipping up a batch of this avocado pasta sauce to serve atop this balsamic sausage and peppers – YUM.
- If you want to try making your own pasta – give this whole wheat pasta recipe a whirl.
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Pasta Primavera Recipe
Ingredients
- 12 oz penne pasta (about 1 ¾ cups dry)
- 2 TBS olive oil
- ½ cup red onion diced
- 1 cup carrot about 3 medium carrots
- 1 cup broccoli cut into bite-sized pieces
- 1 red pepper diced
- 1 zucchini
- 2 TBS minced garlic
- ½ cup peas
- ½ cup frozen corn
- 1 pint grape tomatoes halved
- 1 tsp Italian seasoning
- 1 tsp fine sea salt
- ¼ tsp pepper
- 6 TBS salted butter cubed
- ¼ cup olive oil
- ½ cup lemon juice
- 1 tsp lemon zest
- ¾ cup parmesan cheese
- ½ cup chopped fresh basil
- Extra parmesan cheese and toasted pine nuts for serving.
Instructions
- Cook pasta in salted water, reserve ½ cup pasta water for later.
- Cook onion, carrot, garlic and olive oil in a large, nonstick skillet over medium-high heat until tender (about 3-4 minutes)
- Add the broccoli, red pepper and zucchini and cook until tender (about 3-4 minutes)
- Add tomatoes, corn, peas, Italian seasoning, salt, pepper and butter. Cook until butter is melted.
- Whisk together olive oil, lemon juice in a small bowl.
- Drain cooked pasta, reserving ½ cup of the cooking liquid.
- Add pasta to the cooked vegetables, stir to combine.
- Add lemon/olive oil mixture, parmesan cheese, and fresh basil and stir until combined.
- Cook until the sauce thickens and coats the veggies and pasta, about 3-5 minutes.
- If necessary, add up to ½ cup of the pasta water to the mixture to moisten. (May not be necessary),
- Serve warm with a sprinkle of parmesan cheese and toasted pine nuts.
Video
Notes
Pasta Primavera Ingredients & Substitutions
- Penne Pasta. Choose your favorite pasta variety if you don't have penne on hand. I give a list below of possible suggestions.
- Olive oil. The flavor of a high-quality olive oil will really shine in this recipe. Another neutral oil like avocado oil or canola oil can also be used.
- Red onion. Any onion variety works well: yellow, sweet, etc.
- Vegetables. This pasta primavera recipe calls for 5 cups of vegetables. You can substitute your favorites for any of those listed in the recipe.
- Grape tomatoes. Choose a sweet variety for the best flavor.
- Minced Garlic. Also great in this recipe would be fresh roasted garlic, or a small amount of garlic powder if you have pickier eaters.
- Salted Butter. Unsalted butter works well in this recipe.
- Lemon Juice/zest. You can use bottled lemon juice or freshly squeezed. You will need the juice of 3-4 fresh lemons to equal ½ cup.
- Grated Parmesan cheese. Go for high-quality parmesan for the best results. It can be grated or shredded.
- Fresh basil. I've made this primavera pasta without it in the winter months, but always prefer when it is included.
Which pasta should I use to make pasta primavera?
You can use almost any pasta variety to make this pasta primavera recipe. Here are some suggestions:- Shaped pasta (my preference): I prefer using shaped pasta because it soaks in the lemon sauce in every nook and cranny and tastes amazing. some suggestions other than penne are: bow ties (aka Farfalle) , rigatoni, fusilli, wheels (rotelle), etc.
- Spaghetti noodles: bucatini is my favorite. But angel hair, tagiatelle, linguine, etc.
- Chickpea pasta is a great gluten-free option!
Nutrition
The photos in this post were taken by Jamie from Dishing Out Health!
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