Pasta Primavera
Pasta Primavera is a wonderfully light, easy dish that’s bursting with colorful seasonal veggies and tons of flavor with a splash of lemon!
Pasta Primavera, or “spring pasta,” is a delicious dish to serve throughout the spring, summer, and even fall! In 20 minutes, tender pasta and seasonal veggies like zucchini and bell peppers are married with the flavors of fresh lemon and Italian seasoning for a light meal that is perfect with a salad.
Seasonal Sensation
Half the fun of summer is getting out to the garden or the farmer’s markets to see what seasonal beauties are ready to bring home! Easy Pasta Primavera is my warm-weather go-to dish when I want to create a light, quick meal brimming with all the fresh veggies I have. Zucchini and bell peppers are the stars of this dish, but no one has ever complained when I’ve snuck in a few tomatoes or topped this amazing pasta primavera with chicken breast.
Ricotta Parmesan Garlic Bread and Strawberry Feta Salad are two wonderful ways to round out this mouth-watering meal!
Other Recipes to Serve with Pasta Primavera
- Leave a good amount of space on the grill for deliciously fresh veggies to make Grilled Vegetable Pasta Salad– this salad, full of smoky flavored veggies, will be a summer favorite!
- Usually served as a side, this amazing and veggie-filled Rainbow Macaroni Salad is so scrumptious that I can’t help but eat a whole plateful!
Ingredients
Pasta: For this dish, penne pasta works wonderfully, but other similar-sized pasta, such as bow tie or rotini, would also work.
Veggies: Stop by the produce section or farmer’s market for fresh zucchini, red bell peppers, orange bell peppers, and yellow bell peppers. While you’re there, grab some garlic, a lemon, and a red onion, too.
Seasoning/Oil: For this pasta, you will need olive oil for sauteing, salt, and Italian seasoning.
Garnish: Chopped parsley and grated or shaved parmesan cheese are wonderful additions to this pasta.
How to Make Pasta Primavera
STEP ONE: Prepare your pasta in a large pot of salted boiling water, following the directions on the package for cooking time. Before draining the pasta, reserve a cup of the pasta water to use later in the recipe. While the pasta cooks, heat the olive oil in a large skillet, and once the oil is hot, toss in the sliced red onion to saute.
STEP TWO: When the onion has softened, add all the sliced bell peppers and cook for 2-3 minutes. Add the sliced zucchini to the pan and saute with the veggies for a few minutes.
STEP THREE: Add the minced garlic, Italian seasoning, and salt to the pan and stir everything to combine.
STEP FOUR: Once the pasta has been drained, add it to the pan of veggies along with a drizzle of lemon juice and mix well. If you wish, add splashes of pasta water to the pan to create a creamier sauce. Garnish with parmesan cheese and chopped parsley, and serve.
Tips for Success
- When slicing the veggies for this dish, it’s a great idea to cut them roughly the same size, which will make eating this dish even easier.
- Preshredded parmesan cheese is great in a pinch, but if you have time, try grating the cheese over the pasta- it melts so lovely and mixes in to provide an incredible layer of flavor!
- Using reserved pasta water can be great if you prefer a creamier sauce, but it’s optional. Add a little of the pasta water at a time, stirring until the sauce reaches a consistency you like.
What is Primavera sauce made of?
Popular springtime pasta like Pasta Primavera can be made one of two ways- with olive oil or cream. The sauce made with olive oil and seasonings like basil and oregano is a lighter sauce and can allow the bright flavors of the veggies to shine a little more than a cream sauce. A traditional creamy primavera sauce is made using heavy cream and butter and while it does have a lightness to it, thanks to the lemon juice, it is heavier than a sauce made with olive oil. Both sauces are incredible and help showcase a wonderful variety of vegetables, so this pasta should be enjoyed often!
What veggies go well in pasta?
Pasta and veggies are two peas in a pod, so why not add some peas? Pasta primavera is a wonderfully versatile dish that is perfect for adding all your favorite vegetables. Try any combination of broccolini, spinach, carrots, bell peppers, tomatoes, yellow squash, and zucchini. Add or substitute any of your favorites for a dish that you and your family will truly love!
Enjoy More Bright Vegetable and Pasta Delights!
- Pasta Carbonara
- Italian Pasta Salad
- Caprese Pasta Salad
- Lemon Asparagus Pasta
- Spinach Parmesan Pasta with Chicken
Pasta Primavera
Equipment
Ingredients
- 16 ounces penne pasta (or other short pasta)
- 3 tablespoons olive oil
- 1 small red onion peeled and thinly sliced
- 1 red bell pepper cored and thinly sliced
- 1 orange bell pepper cored and thinly sliced
- 1 yellow bell pepper cored and thinly sliced
- 2 zucchini thin sliced into half moons
- 4 cloves garlic minced
- ½ tablespoon Italian seasoning
- ½ tablespoon salt
- 1 ½ tablespoons lemon juice (about 1/2 lemon)
- Grated parmesan for garnish
- Chopped parsley for garnish
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions until al dente. Reserve 1 cup of pasta water and then drain and set aside.
- While the pasta is cooking, place a large skillet over medium heat. Once the oil is hot add the red onion and cook for 3 minutes, stirring occasionally.
- Add the sliced bell peppers to the skillet and cook for 2-3 minutes. Add the zucchini and cook for another 2 minutes.
- Add the garlic, Italian seasoning, and salt to the veggies. Cook for 1 minute until fragrant.
- Mix the drained pasta with the veggies in the skillet and drizzle with lemon juice. (If you want the pasta to be creamier, add splashes of pasta water to the skillet and stir until your desired consistency is reached.)
- Serve warm, garnished with parmesan and chopped parsley if desired.
Notes
- If you want to add some protein to this pasta, top each portion with sliced grilled chicken breast or cooked shrimp.
- To make this dish vegan, skip the parmesan cheese.
