Pasta Primavera is the ultimate go-to for a fresh, wholesome, and colorful meal. It’s packed with vegetables, full of flavor, and endlessly customizable based on what you have on hand. Whether you’re a vegetarian, looking to eat more plant-based meals, or just craving something light and delicious, this recipe checks every box. It’s also quick to prepare, making it perfect for busy weeknights.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
pasta (such as penne, fettuccine, or spaghetti) olive oil garlic red bell pepper zucchini yellow squash cherry tomatoes broccoli florets carrots green peas (fresh or frozen) Parmesan cheese fresh basil salt and pepper red pepper flakes (optional) lemon juice (optional)
Directions
Cook the pasta according to package instructions until al dente. Drain and set aside, reserving ½ cup of the pasta water.
In a large skillet, heat olive oil over medium heat. Add garlic and sauté until fragrant.
Add the carrots and broccoli florets first, cooking for 3-4 minutes until they begin to soften.
Stir in the bell pepper, zucchini, and yellow squash. Cook for another 5-6 minutes, stirring occasionally.
Add cherry tomatoes and green peas. Cook for 2-3 more minutes until all vegetables are tender.
Season with salt, pepper, and red pepper flakes if using.
Toss in the cooked pasta and reserved pasta water, stirring to combine and heat through.
Remove from heat. Sprinkle with Parmesan cheese and fresh basil. Add a splash of lemon juice if desired.
Serve warm, garnished with more cheese or basil as preferred.
Servings and timing
This recipe serves 4 people. Preparation time: 15 minutes Cooking time: 20 minutes Total time: 35 minutes
Variations
Protein Boost: Add grilled chicken, shrimp, or tofu for extra protein.
Vegan Option: Omit the cheese or replace it with a vegan alternative.
Creamy Version: Stir in a splash of cream or a dollop of ricotta cheese.
Spicy Twist: Add more red pepper flakes or chopped chili peppers.
Different Pasta: Use whole wheat, gluten-free, or short-cut pasta to suit your preference.
Roasted Veggies: Roast the vegetables instead of sautéing for a deeper flavor.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, warm on the stovetop over medium heat with a splash of water or broth to loosen the sauce. You can also microwave in 30-second intervals, stirring between each, until heated through.
FAQs
What does “primavera” mean?
“Primavera” is Italian for “spring,” and in cooking, it refers to dishes made with fresh, spring vegetables.
Can I use frozen vegetables?
Yes, you can use frozen vegetables. Just make sure to thaw and drain them well before adding to the skillet.
Is Pasta Primavera vegan?
The base recipe can be vegan if you omit the Parmesan cheese or use a vegan substitute.
What type of pasta works best?
Any pasta will work, but short shapes like penne or farfalle hold up well with vegetables. Long pasta like spaghetti or fettuccine also works great.
Can I add a sauce to this dish?
While it’s typically served with a light olive oil base, you can add cream, tomato sauce, or pesto if you prefer.
How do I keep the vegetables from getting mushy?
Cook the vegetables in stages, starting with the ones that take longer to soften, and don’t overcook them.
Can I make Pasta Primavera ahead of time?
Yes, it can be made in advance and stored for a few days. Just reheat before serving.
What cheese works best?
Freshly grated Parmesan or Pecorino Romano adds a great savory touch, but feel free to use your favorite cheese.
How do I make this gluten-free?
Use your favorite gluten-free pasta. Most health stores and supermarkets carry great options.
Can I serve this cold?
Yes, it makes a tasty pasta salad when chilled. Just drizzle with a bit more olive oil or lemon juice before serving.
Conclusion
Pasta Primavera is a bright, nourishing, and satisfying dish that brings the best of seasonal veggies to your table. With its simple ingredients and versatile nature, it’s the kind of recipe you’ll come back to again and again. Whether enjoyed hot or cold, on a weeknight or for a gathering, this dish is always a hit.
Pasta Primavera is a classic Italian-American dish featuring a colorful mix of fresh vegetables tossed with pasta in a light, flavorful olive oil-based sauce. It’s vibrant, wholesome, and perfect for both casual dinners and special occasions.
Author:Catherine
Prep Time:15 minutes
Cook Time:20 minutes
Total Time:35 minutes
Yield:4 servings
Category:Main Course
Method:Stovetop
Cuisine:Italian-American
Diet:Vegetarian
Ingredients
300g pasta (penne, fettuccine, or spaghetti)
2 tbsp olive oil
3 cloves garlic, minced
1 red bell pepper, sliced
1 zucchini, sliced
1 yellow squash, sliced
1 cup cherry tomatoes, halved
1 cup broccoli florets
1 carrot, julienned or thinly sliced
1/2 cup green peas (fresh or frozen)
Salt and pepper, to taste
1/4 tsp red pepper flakes (optional)
1 tbsp lemon juice (optional)
1/4 cup Parmesan cheese, grated (optional)
2 tbsp fresh basil, chopped
Instructions
Cook pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain and set aside.
In a large skillet, heat olive oil over medium heat. Add garlic and sauté for 1 minute until fragrant.
Add carrots and broccoli florets and cook for 3–4 minutes until they begin to soften.
Stir in bell pepper, zucchini, and yellow squash. Cook for 5–6 minutes, stirring occasionally.
Add cherry tomatoes and green peas. Cook for an additional 2–3 minutes until all vegetables are tender.
Season with salt, pepper, and red pepper flakes if using.
Add the cooked pasta and reserved pasta water. Toss well to combine and heat through.
Remove from heat and stir in Parmesan cheese, fresh basil, and lemon juice if desired.
Serve warm, garnished with extra cheese and herbs if preferred.
Notes
Customize with your favorite seasonal vegetables.Omit cheese or use vegan cheese for a vegan version.Add grilled chicken, shrimp, or tofu for more protein.Use cream or ricotta for a richer, creamy version.To avoid mushy veggies, cook them in stages based on firmness.
