Easy Pasta Primavera

Bursting with fresh vegetables and Parmesan cheese, this simple recipe for Pasta Primavera can be on the table in less than 30 minutes. 

Packed with veggies, a light lemon sauce, and lots of sharp cheese, this pasta dish is full of flavor. It is a simple, versatile recipe that can be made using any vegetables you have on hand. And because this recipe does not add any heavy cream, it is a much healthier version of the classic.

Pasta primavera is one of my favorite ways to incorporate more vegetables into my family’s diet.

There is something about the crisp-tender veggies and pasta tossed together with Parmesan cheese. It hooks me every time.

But I have to admit, I am a bit surprised my kids love this vegetable primavera as much as they do.

While, they love eating baked rotini with a side of steamed veggies, or lasagna with a side salad with ranch dressing, they often turn their noses up if I mix vegetables into pasta.

That is not the case with this recipe! The vegetables are cooked until just crisp-tender, so they retain some crunch, which makes this dish so much more appealing to not just kids, but adults as well. Throw in some cheese for good measure, this dish feels decadent, while still remaining lighter in calories and fat.

It is fresh, cheesy, comforting, easy to make, and good for you! Talk about a winning combination!

Key Ingredients Needed

• Pasta: Rotini, penne, bowtie, or linguine work best for Pasta Primavera. This recipe works with whole wheat, regular, or gluten-free pasta.
• Vegetables: You can use any mixture of fresh vegetables you have on hand, that are in season, or that your family likes. I love asparagus, peppers, zucchini, and broccoli the most for this recipe. You can even use steamed frozen vegetables if you do not have fresh veggies on hand.
• Shallots: A shallot gives this dish a more delicate onion flavor, but feel free to use a minced onion of your choice in place of the shallot.
• Parmesan Cheese: Freshly grated Parmesan cheese is best–the flavor is superior to that of pre-grated Parmesan Cheese. I store a large wedge in my fridge in a storage bag and use a microplane to grate from the wedge as needed.
• Wine: A dry white wine, such as Chardonnay or Pinot Grigio really adds a lot of flavor to this simple dish. If you don’t drink, or prefer to keep the alcohol out, use additional vegetable broth.
• Lemon: A fresh lemon is ESSENTIAL for the Pasta Primavera Sauce. The zest and juice of the lemon makes this dish.

How to Make Pasta Primavera

Step One: Prepare Pasta

One of the most important tips for making a delicious pasta sauce is to cook your pasta just right.

• Be sure to use a large pan (the larger the better) and LOTS of salt–I use at least 1 tablespoon kosher salt per pound of dry pasta.
• Drop your pasta into rapidly boiling water and stir well the first minute to keep the pasta from sticking together.
• Cook the pasta 1 minute LESS than the cooking time suggests.
• Drain the pasta and be sure to reserve 1/2 cup of the pasta cooking water to make the sauce.

Step Two: Prepare Vegetables

As the pasta cooks, saute the vegetables for this fresh Spring Pasta.

• Heat olive oil in a large skillet.
• Once oil is heated, add in shallots, peppers, asparagus, broccoli, sugar snap peas, zucchini and Italian Seasoning.
• Saute for 4-5 minutes, or until vegetables are beginning to become tender, but still crisp.

Note: If using frozen vegetables, steam the vegetables instead of sauteeing them.

Step Three: Prepare the Sauce

• If using wine, add into the skillet and allow the wine to cook off for 1-2 minutes.
• Add in stock and 1/4 cup of the reserved pasta water. Season with pepper.

Step Four: Toss it all together

• Add the pasta to the skillet and toss together.
• Add in the additional 1/4 cup of reserved pasta cooking liquid if the sauce appears dry.

Step Five: Finish the Dish

• Add in the lemon juice, lemon zest, grape tomatoes, and Parmesan cheese.
• Taste and season with salt if needed.
• Drizzle with olive oil if desired.
• Serve.

Storing

Any leftover pasta can be stored in a sealed container for 3-4 days.

To reheat this pasta primavera add 1-2 tablespoons chicken or vegetable stock to the pasta BEFORE reheating in the microwave for 1-2 minute intervals or in a skillet over medium-low heat.

More Favorite Pasta Recipes

• Caprese Pasta Salad
• Tuscan Pasta with White Beans and Tomatoes
• Creamy Cajun Pasta
• Instant Pot Creamy Italian Pasta
• Instant Pot Spaghetti
• Kale Pasta
• Taco Pasta

I hope you enjoy this simple vegetable pasta recipe! Be sure to leave a comment below with how much your family enjoys–I love to hear from you!

Pasta Primavera

Bursting with fresh spring vegetables and Parmesan cheese, this simple recipe for Pasta Primavera can be on the table in less than 30 minutes. 

5 from 8 votes

Print Pin Rate

Course: Main Course

Cuisine: Italian

Prep Time: 10 minutes

Cook Time: 12 minutes

Total Time: 22 minutes

Servings: 6

Calories: 375kcal

Author: Kristen Chidsey

Ingredients

• ▢ 1 pound penne or bow-tie pasta
• ▢ 1/4 cup olive oil
• ▢ 1 small shallot diced
• ▢ 1 small zucchini cut into 1/2 inch chunks
• ▢ 1 yellow pepper thinly sliced
• ▢ 1 cup asparagus cut into 1 inch pieces
• ▢ 2 cups fresh broccoli florets chopped
• ▢ 1 cup fresh sugar snap peas
• ▢ 1 teaspoon dried Italian seasoning
• ▢ 1/4 cup dry white wine
• ▢ 1/4 cup vegetable or chicken broth
• ▢ 1/4-1/2 cup reserved pasta water
• ▢ pepper to taste
• ▢ 1/2 cup freshly grated Parmesan cheese plus more for serving
• ▢ 1/2 cup grape tomatoes halved
• ▢ 1 lemon zest and juice

Instructions

• Bring water to a rapid boil in a large 6 quart pan.
• Drop pasta into rapidly boiling water and stir well the first minute to keep the pasta from sticking together. Cook for 1 minute LESS than package time indicates.
• Drain pasta, being sure to reserve 1/2 cup of the cooking liquid for the sauce.
• Heat olive oil in a large, heavy skillet over medium-high heat.
• Add in shallots, peppers, asparagus, broccoli, sugar snap peas, zucchini and Italian Seasoning. Saute for 4-5 minutes, or until vegetables are beginning to become tender, but still crisp.
• Add in the white wine and allow the wine to cook off for 1-2 minutes.
• Add in stock and 1/4 cup of the reserved pasta water. Season with pepper.
• Add the pasta to the sauce and vegetables and toss to coat. Add in the additional 1/4 cup of reserved pasta cooking liquid if the sauce appears dry. Continue to heat on medium heat until warmed through, just a minute or two.
• Turn off the heat and add in the tomatoes, lemon juice, zest, and Parmesan cheese. Toss to coat and serve.

Notes

• Use gluten-free pasta for a gluten free pasta primavera recipe. You can also use any shape of noodle you like for this recipe. 
• For dry white wine, use Chardonnay or Pinot Grigio.  If you do not use wine, use additional chicken or vegetable broth. 
• Feel free to mix and match the vegetables as desired. 
• If using frozen vegetables, steam the vegetables and then add when adding in the Parmesan cheese. 
• If you would like to use cream cheese, add 2- 4 ounces softened cream cheese when you add the stock and and pasta water. This would make this a creamy pasta primavera--more like a vegetable alfredo. 

Nutrition

Calories: 375kcal | Carbohydrates: 64g | Protein: 14g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 18mg | Sodium: 184mg | Potassium: 442mg | Fiber: 4g | Sugar: 4g | Vitamin A: 880IU | Vitamin C: 84.2mg | Calcium: 117mg | Iron: 2.3mg

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This post was originally published in 2018 but has been updated in 2020 with a new video and pictures.