This Pasta Primavera is fresh, vibrant and filled with colorful veggies! With lemon, fresh herbs and Parmesan, it’s my favorite spring pasta recipe.
Why You’ll Love this Pasta Primavera
Pasta primavera, which translates to “spring pasta,” is the perfect meal to make this time of year. My recipe is bursting with fresh vegetables and bright flavors -it’s just the type of meal I want to enjoy out on the patio (or by a sunny window!). You’ll appreciate how simple this recipe is to make – it always comes together quicker than I expect!
This pasta primavera is such a great base recipe to use whatever vegetables you have on hand. I love to stir in a generous sprinkle of fresh dill because it pairs beautifully with the lemon, Parmesan and asparagus. Right before serving, I add a sprinkle of toasted pine nuts. Their buttery, nutty crunch is so good with the pasta. We’ve been making this pasta primavera on repeat and I think you’ll love it too!
Pasta Primavera Ingredients
Here’s what you’ll need to make this pasta primavera recipe:
- Pasta: I used penne. You can use any pasta shape you have on hand.
- Olive Oil & Butter: For sautéing the vegetables. I love the richness and flavor that we get from using a combination of olive oil and butter.
- Vegetables: My favorite combination for this recipe is red onion, broccoli, asparagus and zucchini. See the recipe variations below for my suggestions of other veggies that work well in this recipe.
- Cherry Tomatoes: We cook them briefly in the skillet so that they soften a bit, but retain their juiciness.
- Garlic: I use a generous amount of fresh garlic to enhance the flavor of the pasta and vegetables.
- Lemon Zest & Juice: Fresh lemon brightens up this spring dish.
- Salt & Pepper: These bring out all of the flavors. Adjust the amounts to your tastes.
- Fresh Dill: It’s bright, grassy flavor is perfect here. Fresh basil and parsley are also wonderful in this easy pasta recipe.
- Parmesan Cheese: What’s a pasta dish without the Parm? Really though, you could omit it if you need a dairy-free meal (also sub olive oil for the butter).
- Pine Nuts: Rich, nutty and buttery, toasted pine nuts are the perfect finishing touch for this fresh pasta dish.
No cream needed!
Many pasta primavera recipes include heavy cream, but I make mine without because I prefer a lighter dish that lets the flavor of the fresh vegetables and herbs shine. Of course, if you’re a creamy pasta lover, I’ve got you covered with a tip below on how to add cream to this pasta primavera.
Find the full printable recipe with ingredient amounts below.
How to Make Pasta Primavera
To make the most efficient use of your time in the kitchen, first start a big pot of water boiling for the pasta. While you wait, you’ll have time to chop the veggies and prep the remaining ingredients. Then the pasta and veggies will be ready at the same time and you can put it all together.
Cook the pasta. Salt the water to flavor the pasta from the start. Cook the pasta to al dente, so that it still has a little bite to it. (I always taste a noodle to check for doneness.)
Kristine’s Tip
Before draining the pasta, reserve 1/4 cup of the pasta cooking water. The starch in the water will help to create a light sauce for the dish.
Sauté the vegetables. We’re going to add them to the pan in order of how long it will take them to cook. First, add the red onion, broccoli and asparagus and sauté for 2 minutes, stirring often. Then add the zucchini and continue sautéing for 2-3 more minutes. Add the cherry tomatoes and sauté for 2 minutes. Finally, stir in the minced garlic and cook, stirring, for 1 more minute, until the vegetables are crisp-tender. Be careful you don’t overcook the veggies. We want them a bit firm, not mushy.
Put it all together! Add the drained pasta, the ¼ cup of reserved pasta cooking water, lemon zest, lemon juice, salt, pepper and fresh dill. Sprinkle the freshly grated Parmesan evenly over the pasta and then toss to combine.
Finish each serving with a sprinkle of toasted pine nuts and chopped fresh basil, plus a little more grated Parmesan. Then serve it with a simple green salad or slices of crusty bread.
Recipe Variations
This recipe is easy to customize to your tastes. Here are a few ideas to try:
- Pasta shape: Use your favorite short pasta like penne, farfalle or casarecce (one of my favorites!). You can also use a long noodle like spaghetti or fettuccine.
- Vegetables: Make this dish year-round by using whatever is in season! Try peas, sugar snap peas, bell peppers or mushrooms. Add firmer veggies to the pan first, and quick-cooking veggies last.
- Add protein: Add slices of Grilled Chicken, toss some sautéed shrimp into the finished dish (see my Shrimp Pasta recipe) or serve with Lemon Garlic Baked Salmon.
- Creamy pasta primavera: Stir in 1/3 cup of heavy cream at the end, when you add the minced garlic.
More Easy Pasta Recipes
If you love this recipe, try one of these pasta recipes next:
Made this recipe? I’d truly appreciate if you leave a comment and star rating below! Your review will help others who want to try this recipe. Thank you! 💛
Pasta Primavera Recipe
Ingredients
- 10 ounces penne pasta, or pasta of choice
- 2 tablespoons olive oil
- 2 tablespoons butter
- ½ small red onion, thinly sliced
- 2 cups broccoli florets, chopped into small bite-size pieces
- 1 bunch asparagus, woody ends trimmed off and discarded, then chopped into 2-inch pieces
- 1 medium zucchini, halved lengthwise and then chopped into ½-inch thick half-rounds
- ¾ cup cherry tomatoes, halved
- 5 cloves garlic, minced
- zest of 1 medium lemon, about 1 teaspoon
- 2 tablespoons fresh lemon juice
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
- 1 tablespoon chopped fresh dill
- ½ cup freshly grated Parmesan cheese, use ¼ cup if using pre-grated Parmesan from the store, plus more for serving
- ¼ cup toasted pine nuts
- chopped fresh basil
Instructions
- Bring a large pot of salted water to a boil. Once boiling, add the pasta and cook according to package directions for al dente. Reserve ¼ cup of the pasta cooking water. Drain pasta.
- Meanwhile, heat the olive oil and butter in a large skillet over medium-high heat. Add the red onion, broccoli and asparagus and sauté for 2 minutes, stirring often. Add the zucchini and continue sautéing for 2-3 more minutes. Then add the cherry tomatoes and sauté for 2 minutes. Finally, stir in the minced garlic and cook, stirring, for 1 more minute, until vegetables are crisp-tender. Remove pan from the heat.
- Add the drained pasta, the ¼ cup of reserved pasta cooking water, lemon zest, lemon juice, salt, pepper and fresh dill. Stir until everything is well combined. Sprinkle the fresh Parmesan evenly over the pasta and then toss to combine.
- Serve, topped with toasted pine nuts and chopped fresh basil, plus more grated Parmesan, if desired.
Notes
- This dish is best served freshly made, but leftovers can be stored in an airtight container for up to 3 days. Reheat gently in the microwave.
- Pasta shape: Use your favorite short pasta like penne, farfalle or casarecce (one of my favorites!). You can also use a long noodle like spaghetti or fettuccine.
- Vegetables: Make this dish year-round by using whatever vegetables are in season. Try peas, sugar snap peas, bell peppers or mushrooms. Add firmer veggies to the pan first, and quick-cooking veggies last.
- Add protein: Add slices of Grilled Chicken Breast, toss some sautéed shrimp into the finished dish (see my Shrimp Pasta recipe) or serve with Lemon Garlic Baked Salmon.
- Creamy pasta primavera: Stir in 1/3 cup of heavy cream in at the end, when you add the minced garlic.
