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A serving of pasta primavera on a plate topped with fresh herbs.
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5 from 1 vote

Pasta Primavera

This pasta primavera is light, fresh and cooks up in under 30 minutes making it perfect for busy spring and summer weeknights. It combines tender pasta with a variety of colorful vegetables all tossed in a simple lemon parmesan sauce.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Lunch/Dinner
Cuisine: American
Diet: Vegetarian
Servings: 4
Author: Brittany Mullins

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
  • 1 cup freshly shredded parmesan-reggiano
  • Juice from 1 lemon
  • 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.
  • While pasta is cooking, heat olive oil over medium heat in a saucepan. Add garlic and saute for 3-4 minutes until fragrant.
  • 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.
  • 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.
  • Add veggie mixture to the pasta and stir to combine. Serve immediately, topped with fresh basil and additional parmesan.

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.
  • To store: Store any leftovers in the fridge for 4-5 days. Reheat over the stove top or in the microwave. 

Nutrition

Serving: 1/4 recipe | Calories: 442kcal | Carbohydrates: 55g | Protein: 19g | Fat: 17g | Saturated Fat: 7g | Sodium: 621mg | Potassium: 698mg | Fiber: 4g | Sugar: 9g