Pasta Primavera isn’t just for spring and summer, this is a veggie packed pasta dish that’s perfect year round! It has such a satisfying flavor and it’s versatile recipe so you can add different kinds of vegetables you might already have on hand.
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There’s lot of things I love about this Pasta Primavera. It’s a great way to add a lot of veggies into your meal, it’s a great way to use up all those veggies in the fridge, it’s filling and satisfying, it makes a delicious main dish or works well as a side dish (which you’ll get more servings).
Pasta Primavera Video
And of course, it’s super tasty! I love that garlic, parmigiano and lemon flavor you get over every single bite.
Have you heard of the Mediterranean diet? And did you know pasta is part of this healthy way of eating inspired by the traditional dietary patterns of the Mediterranean region?
It incorporates a variety of quality food groups that should be eaten often in reasonable quantities, including pasta.
What Ingredients do I Need for Pasta Primavera?
- Penne pasta
- Olive oil
- Fresh veggies including red onion, carrot, broccoli, bell pepper, yellow squash, zucchini, tomatoes and garlic
- 2 tsp dried Italian seasoning
- 2 Tbsp fresh lemon juice
- 2 Tbsp chopped fresh parsley
- 1/2 cup shredded parmigiano, divided
How to Make Pasta Primavera
This recipe is actually really easy to make. It’s a bit of chopping so the prep takes some time but it cooks quickly.
First Boil the Pasta
First you’ll bring a large pot of water to a boil, add salt, then cook pasta according to package directions. Reserve 1/2 cup pasta water before draining.
Meanwhile Sauté Vegetables
While the pasta is boiling cook the veggies so they will finish at the same time as the pasta.
To do so, heat olive oil in a 12-inch (and deep) skillet over medium-high heat. Add red onion and carrot and sauté 2 minutes.
Add broccoli and bell pepper then sauté 2 minutes. Add squash and zucchini then sauté 2 – 3 minutes or until veggies have nearly softened.
Add garlic tomatoes, and Italian seasoning and sauté 2 minutes longer.
Pour veggies into now empty pasta pot or a serving bowl, add drained pasta, drizzle in lemon juice, season with a little more salt as needed and toss while adding in pasta water to loosen as desired.
Toss in 1/4 cup parmigiano and parsley then serve with remaining parmesan on top.
Can I Use Different Vegetables than Those Here?
This is a versatile recipe and you can use different kinds of veggies based on what you have on hand.
Peas (with or without pods), asparagus, eggplant, cauliflower, spinach, or green beans are other good choices. I’m thinking I’d also love an autumn version with different fall veggies.
One thing for sure though, don’t leave out the bell pepper and onion, they both add great flavor here.
Can I Add Chicken to This Recipe?
If you are looking to add a protein to this recipe, grilled chicken breasts or rotisserie chicken would be a great option.
More Recipes You Might Like
- Pasta e Fagioli Soup
- Instant Pot Creamy Tuscan Chicken Pasta
- Pasta Carbonara
- Lemon Ricotta Parmesan Pasta with Spinach and Grilled Chicken
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