This pasta primavera is light, fresh and cooks up in under 30 minutes making it perfect for busy spring and summer weeknights. It combines tender pasta with a variety of colorful vegetables all tossed in a simple lemon parmesan sauce.
I’m so excited to share this pasta primavera recipe with you today! It has quickly become a new family staple this summer ever since first testing it.
I love how fresh and light it is and that it’s jam-packed with A TON of fresh veggies, which we always have an abundance of thanks to my father-in-law’s garden.
It’s delicious on its own, but we usually top it with grilled chicken, grilled shrimp or these air fryer chicken cutlets for some added protein.
and the Google Privacy Policy and
Terms of Service apply.
Why You’ll Love This Recipe
- Quick and Easy – This recipe cooks up in less than 30 minutes, making it the perfect meal for those busy weeknights.
- Veggie-Packed – This pasta is a great way to get your veggies in as it’s loaded with a variety of fresh, seasonal vegetables, making it both delicious and nutritious!
- Light and Refreshing – The combo of butter, garlic, lemon and parmesan create a light, and flavorful sauce that’s perfect for this pasta.
- Customizable – Feel free to use whatever veggies you have on hand, substitute with your favorite pasta type or add protein! This apple cider vinegar chicken would be delicious paired with this pasta.
Ingredients Needed
- pasta – you can’t have pasta primavera without pasta! Penne, bowtie, rigatoni or bucatini noodles all work great. Choose your favorite or use what you have on hand.
- garlic and red onion – adds tons of flavor to the recipe. Six garlic cloves might sound like a lot, but it really brings the dish together, trust me!
- zucchini and yellow squash – feel free to use just one of these if you don’t have both on hand!
- bell pepper – adds more color and brings a slight sweetness and crunch to the pasta. I I prefer red bell pepper, but orange or yellow are also great alternatives.
- cherry tomatoes – these burst with their juices as they cook.
- baby spinach – adds a nutritious, leafy green element that pairs perfectly with the rest of the veggies.
- unsalted butter – this really helps make the pasta creamy. I like to use unsalted butter so I can can control the sodium content.
- parmesan-reggiano – this melts creating a light and delicious creamy sauce. I recommend using fresh parmesan cheese versus using pre-shredded or pre-shaved cheese.
- lemon juice – freshly squeezed lemon juice brightens up the entire dish.
Find the printable recipe with measurements below.
Recipe Substitutions
- Swap the veggies: Feel free to use whatever veggies you have on hand! Asparagus, broccoli, green beans, kale, eggplant and peas are all great options.
- Make it gluten-free: Use your favorite gluten-free pasta. My favorite is Banza chickpea pasta, but there are a ton of other options out there.
- Make it dairy-free: Use a dairy-free butter and parmesan cheese like the Follow Your Heart Dairy Free Parmesan.
How to Make Pasta Primavera
Step 1: While your pasta is cooking sauté the garlic with olive oil until fragrant.
Step 2: Then add all your veggies and seasonings to the pot. Cook for about 5 minutes, or until tender. Remove from the heat.
Step 4: Once your pasta is drained and back in the pot add butter, lemon juice, parmesan cheese and reserved pasta water.
Step 5: Add the veggies to the pasta, stir everything to combine, and enjoy!
Brittany’s Tips!
- Don’t over-cook pasta: Make sure to cook your pasta until it’s just al dente.
- Don’t over-cook veggies: Cook the veggies until just tender and tomatoes start to burst. Be careful not to overcook them otherwise your veggies will become mushy and nobody likes mushy veggies!
- Save pasta water: Don’t forget to save some of that starchy pasta water before you drain it! It’s like liquid gold for making your sauce perfectly creamy.
What to Serve With Pasta Primavera
This dish is definitely a full meal on its own, but I love serving it with chicken for some protein. Here are some serving suggestions:
How to Store Leftovers
Store any leftover pasta primavera in an airtight container in the refrigerator for 4-5 days. Reheat over the stove top or in the microwave.
Frequently Asked Questions
Pasta primavera which translates to “spring pasta,” is a fun way to enjoy the freshest veggies of the season. Despite its Italian-sounding name, this dish is actually an American creation, born in the 1970’s at Le Cirque restaurant in New York City by chef Sirio Maccioni.
I typically use penne or bucatini noodles, but your favorite type of pasta will work. Farfalle, fusilli, rigatoni, spaghetti, ziti and fettuccini and are all good options. You can use regular pasta, whole wheat pasta or gluten-free pasta.
There are no rules when it comes to what veggies you use in this dish, so feel free to use up whatever is in your fridge. I love the combo of yellow squash, zucchini, red onion, bell pepper, spinach and cherry tomatoes, but the options are endless. Asparagus, broccoli, eggplant, mushrooms, green beans, kale, and peas would all be great additions!
More Pasta Dishes to Try
Be sure to check out the full collection of dinner recipes on EBF!
