Pasta Primavera Recipe – An Easy Meal Ready In Under 30 Minutes!

Pasta Primavera is a simple and delicious way to enjoy a variety of fresh vegetables from your garden, Farmer’s market or produce stand. These vegetables are cooked until just tender and then tossed with a little bit of cheese and pasta for a delicious meal ready to eat in under 30 minutes.

While the name of the dish might sound Italian, this dish was actually created in the United States in the 1970s. It was first introduced at a restaurant in New York City and became popular for the use of fresh vegetables in a pasta dish.

Primavera means “spring” in Italian, which is fitting since this recipe highlights vegetables commonly associated with spring. And now that Spring is officially here, I thought I would share my favorite recipe that I like to make as soon as the garden starts to produce.

This recipe focuses on using early vegetables such as asparagus, sugar snap peas, zucchini and yellow squash. However you can adapt this recipe to use up any vegetables you have on hand.

The key is to cook them just enough to soften while still keeping a slight crunch to them. Combined with garlic, fresh basil, and a squeeze of lemon juice, the vegetables become the highlight of the dish.

What Types of Pasta To Use In Pasta Primavera

While this recipe calls for penne, many other pasta shapes work well when making Pasta Primavera. Short pasta like fusilli, rotini, or farfalle are great choices because they hold onto the sauce and are comparable in size to the vegetables.

However if you prefer long pasta, spaghetti or fettuccine can also be used, though they may require a bit more tossing to ensure the vegetables are evenly distributed.

For a healthier option, whole wheat pasta can be substituted for added fiber and a slightly nuttier flavor. And if you need to make this dish gluten-free version, use your favorite gluten-free pasta. Chickpea or lentil pasta can add extra protein while keeping the dish delicious and satisfying.

The key is to choose a pasta shape that pairs well with the sautéed vegetables and allows for easy mixing.

Other Ingredient Substitutions and Variations

One of the best things about Pasta Primavera is that it’s easy to customize. If you don’t have all of the vegetables listed in the recipe, you can swap in others. Broccoli, bell peppers, or even spinach can be great additions.

Just like when making Spaghetti Carbonara you can use Parmesan cheese in place of pecorino. If you want a dairy-free version, simply omit the cheese or use a plant-based alternative.

The lemon juice adds brightness, but if you don’t have lemons on hand, a splash of white wine vinegar can work as a substitute.

Finally, if you want to make this dish a more hearty meal, add your favorite protein. Cooked chicken or shrimp are great additions that keep this dish light yet satisfying.

Spring Pasta Primavera Recipe

*Complete recipe instructions including specific measurements, cook temperatures and times are located in a printable recipe card at the bottom of this article. However, be sure to keep reading for helpful tips and tricks when making this recipe.

Ingredients

• 10 ounces penne pasta (or other pasta of choice)
• 2 tablespoons extra-virgin olive oil, plus more for drizzling
• 1 zucchini, sliced into thin half-moons
• 1 yellow squash, sliced into thin half-moons
• 8 asparagus spears, chopped into 1-inch pieces
• 1 cup sugar snap peas
• 1 cup cherry tomatoes, cut in half
• 1 cup thinly sliced red onion
• Sea salt and fresh ground black pepper, to taste
• 4 cloves of garlic, minced
• ¾ cup grated pecorino cheese
• 3 tablespoons fresh lemon juice
• Red pepper flakes, to taste
• 1 cup fresh basil leaves, plus more for garnish
• 2 tablespoons chopped fresh parsley, optional for garnish

Instructions

1. Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions for al dente. Drain and toss with a drizzle of extra-virgin olive oil to prevent it from sticking together. Set aside.
2. In a large, deep skillet over medium heat, add the olive oil. Once hot, add the zucchini, yellow squash, asparagus, sugar snap peas, cherry tomatoes, and red onion. Season with sea salt and black pepper, and sauté for 3-4 minutes until the vegetables are slightly softened.
3. Add the minced garlic and cook for another 30 seconds to 1 minute, just until fragrant.
4. Add the cooked pasta, grated pecorino cheese, fresh lemon juice, and a pinch of red pepper flakes. Toss everything together to combine well.
5. Stir in the fresh basil and mix until evenly incorporated.
6. Taste and adjust seasoning with more salt and pepper if needed.
7. Remove from heat and serve warm, garnishing with extra basil or chopped fresh parsley if desired.

Storing and Reheating

Pasta Primavera is best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator for up to three days. To reheat, add a splash of olive oil or a little water to prevent the pasta from drying out, and warm it in a skillet over low heat. The vegetables will soften slightly, but the flavors will still be delicious.

If you plan to make this dish ahead of time, you can cook the pasta and prep the vegetables in advance. Store them separately and sauté the vegetables just before serving to maintain their freshness. Since this dish doesn’t rely on heavy sauces, it reheats well without losing too much texture.

Pasta Primavera is a great way to enjoy fresh, simple ingredients in a satisfying meal. Even though your spring garden may not be producing yet, this dish brings a preview of what’s to come.

With fresh vegetables tossed with pasta and a light cheesy sauce it’s a meal that feels light but still filling. Whether you make it as a quick weeknight dinner or a dish to share, it’s an easy and delicious way to enjoy a variety of flavors in one bowl.

Enjoy!

Mary and Jim

Jim and Mary Competti have been writing gardening, DIY and recipe articles and books for over 15 years from their 46 acre Ohio farm. The two are frequent speakers on all things gardening and love to travel in their spare time.

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