Pasta Primavera
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This pasta primavera is loaded with fresh seasonal vegetables and tossed in a simple butter, lemon and parmesan sauce that is light, silky and incredibly flavorful. Ready in under 30 minutes and perfect for busy weeknights all spring and summer long.
Pasta primavera is one of those recipes that just feels like summer in a bowl. Every year when my father-in-law’s garden starts overflowing with zucchini, squash, tomatoes and peppers, this is one of the first things I make.
What I love about my version is that I keep the sauce intentionally simple. No heavy cream, no complicated steps. Just butter, fresh lemon juice, freshly grated parmesan and a splash of starchy pasta water that comes together into the silkiest most flavorful sauce you have ever had. It lets the vegetables be the real star of the dish which is exactly how it should be.
It’s delicious on its own, but we usually top it with grilled chicken, grilled shrimp or these air fryer chicken cutlets for some added protein.
Table of Contents
Why I Love This Pasta Primavera
- Ready in under 30 minutes: One pan, one pot, and dinner is on the table. It is the kind of weeknight recipe that never lets you down.
- Actually veggie packed: Zucchini, squash, bell pepper, spinach and cherry tomatoes all in one bowl. One of the best ways to get a serious serving of vegetables without it feeling like a chore.
- Perfect for a full Italian spread: This pasta is incredible alongside my Italian chopped salad or my easy caprese salad for a fresh and colorful summer dinner that feels like something from your favorite restaurant.
“This was so easy and very delicious! Perfect summertime dinner!!! I made it exactly as written! Thank you for all your delicious recipes!!!!”
Ingredients Needed
- pasta – penne, bowtie, rigatoni and bucatini all work great. Whatever shape you love or have on hand is fine. For a gluten-free option Banza chickpea pasta holds up really well in this dish.
- garlic and red onion – six garlic cloves might sound like a lot but trust me, it mellows beautifully as it cooks and is what gives this dish its savory depth. Do not skimp here.
- zucchini and yellow squash – the classic primavera vegetables. Feel free to use just one if you do not have both. Asparagus or broccoli are great substitutes depending on what is in season.
- bell pepper – adds color, sweetness and a little crunch. I prefer red bell pepper but orange or yellow work just as well.
- cherry tomatoes – these burst as they cook and release the most incredible sweet and acidic juices that become part of the sauce. Do not swap for diced tomatoes here, the burst cherry tomato moment is everything.
- baby spinach – wilts right into the dish in about a minute and adds a nutritious leafy green element without changing the flavor at all.
- unsalted butter – adds a richness that olive oil alone cannot replicate and is what helps the sauce cling to every piece of pasta. I use unsalted so I can control the salt level myself.
- parmesan-reggiano – freshly grated is non-negotiable here. Pre-shredded parmesan has anti-caking agents that prevent it from melting smoothly and will leave you with a grainy sauce instead of a silky one.
Find the full ingredient list with measurements in the recipe card below.
How to Make Pasta Primavera
Step 1: While your pasta is cooking sauté the garlic with olive oil until fragrant.
Step 2: Then add all your veggies and seasonings to the pot. Cook for about 5 minutes, or until tender. Remove from the heat.
Step 4: Once your pasta is drained and back in the pot add butter, lemon juice, parmesan cheese and reserved pasta water.
Step 5: Add the veggies to the pasta, stir everything to combine, and enjoy!
Brittany’s Tips for the Best Pasta
- Cook the pasta just to al dente: The pasta continues to absorb liquid once you toss it with the sauce and vegetables so pulling it just before it is fully done gives you the perfect texture in the final dish. Overcooked pasta turns mushy and falls apart when you toss everything together.
- Do not overcrowd the vegetables: Cook them in a single layer with enough room to saute properly. If the pan is too crowded the vegetables will steam instead of getting that light golden color that adds so much flavor to the finished dish.
- Save the pasta water before draining: I know I already mentioned this but it is worth saying twice. That starchy water is what makes the sauce silky and helps everything cling together. Plain water will not work the same way. Save at least half a cup and add it slowly until you reach the consistency you love.
What to Serve With Pasta Primavera
This dish is definitely a full meal on its own, but I love serving it with chicken for some protein. Here are some serving suggestions:
- A fresh salad: A simple green salad alongside this pasta is always a good idea. My kale salad, arugula salad or kale caesar salad all pair beautifully with the bright lemon flavors in this dish.
- A protein on top: This pasta is incredible with a little extra protein added. My air fryer salmon or baked chicken tenders are both great options that feel really natural alongside the fresh veggie flavors here.
- Garlic bread: Pasta and garlic bread is a combination that will never not be a good idea. Use it to soak up every last bit of that lemon parmesan sauce.
How to Store Leftovers
Refrigerator: Store leftover pasta primavera in an airtight container in the fridge for up to 4 to 5 days. Keep in mind the pasta will continue to absorb the sauce as it sits so the leftovers will be a little thicker than when first made.
Reheating: Reheat on the stovetop over medium-low heat with a small splash of water or broth to loosen the sauce and bring it back to life. The microwave works too, just heat in 30 to 60 second intervals stirring in between. I always add a fresh squeeze of lemon and a little extra parmesan before serving leftovers to brighten everything back up.
Frequently Asked Questions
Pasta primavera which translates to “spring pasta,” is a fun way to enjoy the freshest veggies of the season. Despite its Italian-sounding name, this dish is actually an American creation, born in the 1970’s at Le Cirque restaurant in New York City by chef Sirio Maccioni.
Penne, bowtie, rigatoni and bucatini are all great options. You want a shape that has some texture or ridges to hold onto the sauce. Short shapes tend to be easier to toss with all the vegetables too.
There are no rules when it comes to what veggies you use in this dish, so feel free to use up whatever is in your fridge. I love the combo of yellow squash, zucchini, red onion, bell pepper, spinach and cherry tomatoes, but the options are endless. Asparagus, broccoli, eggplant, mushrooms, green beans, kale, and peas would all be great additions!
More Pasta Dishes to Try
If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know how it went in the 📝 comments below.
Pasta Primavera with Lemon Parmesan Sauce
Ingredients
- 8 oz penne or bowtie pasta or bucatini noodles
- 1 Tablespoons olive oil
- 6 garlic cloves, minced
- 1 small red onion, halved and sliced
- 1 zucchini, sliced into thin moons
- 1 yellow squash, sliced into thin moons
- 1 red or orange bell pepper, cut into ½ inch pieces
- 1 pint cherry tomatoes, about 2 cups
- 1 teaspoon sea salt
- ¼ teaspoon black pepper
- 3-4 cups baby spinach
- 1 Tablespoon unsalted butter, or more oil
- Juice from 1 lemon
- 1 cup freshly shredded parmesan-reggiano
- ½-1 cup reserved pasta water
- Fresh basil, for serving
Instructions
- Cook pasta according to package instructions. Reserve ½-1 cup pasta water then drain and return it to the pot with the heat off.8 oz penne or bowtie pasta or bucatini noodles
- While pasta is cooking, heat olive oil over medium heat in a saucepan. Add garlic and saute for 3-4 minutes until fragrant.1 Tablespoons olive oil, 6 garlic cloves
- Then add onion, zucchini, squash, bell pepper, cherry tomatoes, salt and pepper and saute for about 4-5 minutes, until veggies are tender and tomatoes start to burst. Be careful not to overcook otherwise your veggies will become mushy! Add spinach and cook for an additional minute until wilted.1 small red onion, 1 zucchini, 1 yellow squash, 1 red or orange bell pepper, 1 pint cherry tomatoes, 1 teaspoon sea salt, ¼ teaspoon black pepper, 3-4 cups baby spinach
- Once pasta is drained and back in the pot add butter (or additional oil), lemon juice, parmesan cheese and reserved pasta water, starting with ½ cup. Stir to combine until cheese is melted, adding more pasta water as desired.1 Tablespoon unsalted butter, Juice from 1 lemon, 1 cup freshly shredded parmesan-reggiano, ½-1 cup reserved pasta water
- Add veggie mixture to the pasta and stir to combine. Serve immediately, topped with fresh basil and additional parmesan.Fresh basil
Notes
- Swap the veggies: Feel free to use whatever veggies you have on hand! Asparagus, broccoli, green beans, kale, eggplant and peas are all great options.
- Make it gluten-free: Use your favorite gluten-free pasta. My favorite is Banza chickpea pasta, but there are a ton of other options out there.
- Make it dairy-free: Use a dairy-free butter and parmesan cheese. I really like Follow Your Heart Dairy Free Parmesan.
- To store: Store any leftovers in the fridge for 4-5 days. Reheat over the stove top or in the microwave.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like This Recipe? Rate & Comment Below!
This was delicious. I crumbled some tofu first and put it in the pan to brown and then followed the recipe. Also added nutritional yeast and a little homemade vegan ranch powder to the final dish, it was delicious!
Yay! That makes me so happy to hear. I’m so glad you enjoyed this recipe. Thanks for coming back to leave a review, I really appreciate it!
This was so easy and very delicious! Perfect summertime dinner!!! I made it exactly as written! Thank you for all your delicious recipes!!!!
YUM! This is so great to hear, Helen. I am so glad you are loving this recipe and it turned out amazing for you. Thank you for sharing your review + star rating, I truly appreciate it!
Hi, is the 8 oz. pasta before or after cooking? Thank you!!
Hi Jody! The 8oz is uncooked pasta. Hope you enjoy this recipe!