Pasta Primavera is not just a spring or summer recipe, this easy pasta dish loaded with vegetables is perfect year round! Packed with flavor and easy to customize with your favorite veggies, this 30 minute dinner recipe is a staple for any home chef!
What’s not to love about a classic Pasta Primavera?
Not only is it a healthy dish packed with veggies, but it is also perfect as a main course or side, and you can switch up the vegetables to use up extras you have on hand or to use seasonal produce.
I also love that it’s an easy 30 minute meal, so like my Pasta Carbonara, Homemade Fettuccine Alfredo, and Spicy Sausage Pasta, it is perfect for busy weeknights!
What Ingredients do I need for Pasta Primavera?
- pasta
- olive oil
- lemon juice
- salt & pepper
- Italian seasoning
- fresh veggies: yellow squash, zucchini, red pepper, grape tomatoes, asparagus, green beans (can customize to your favorites)
- butter
- garlic
- onion
- fresh basil
- Parmesan cheese
How to Make Pasta Primavera
This recipe is quite easy. You start by whipping up a marinade of olive oil, lemon juice, and spices in a large bowl and toss your chopped vegetables in it.
The veggies are then roasted fin the oven or a fast 15 minutes while you, in the meantime, cook the pasta until it is al dente.
Then you will sauté the onions and garlic in a skillet over medium high heat, then toss with the basil and pasta before adding the vegetables and topping with cheese! So easy!
Can I Make Pasta Primavera with Chicken or Shrimp?
Yes! If you want to add a protein to this recipe, I suggest grilled chicken breasts or shrimp as a perfect combination.
If you try this recipe, please comment and rate it below, I love hearing from you!
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Pasta Primavera is not just a spring or summer recipe, this easy pasta dish loaded with vegetables is perfect year round! Packed with flavor and easy to customize with your favorite veggies, this recipe is a staple for any home chef!
Ingredients
12 ounce penne pasta
1 yellow squash, chopped
1 zucchini, chopped
1 red pepper, diced
½ pint grape tomatoes
1 cup fresh green beans, trimmed and cut into 1 inch pieces
6 asparagus spears, trimmed and cut into 1 inch pieces
¼ cup extra virgin olive oil, divided
1 tablespoon italian seasoning
½ tablespoon lemon juice
¼ teaspoon salt
¼ teaspoon pepper
1 tablespoon butter
2 cloves garlic, minced
½ small yellow onion, diced
⅓ cup chopped fresh basil
1/2 cup grated Parmesan cheese
Instructions
Preheat oven to 450 degrees and line a baking sheet with parchment paper.
Combine 2 tablespoons of olive oil, italian seasoning, lemon juice, salt and pepper in a large bowl. Toss squash, zucchini, pepper, tomatoes, green beans, and asparagus in the mixture to coat. Arrange veggies in a single layer on the prepared baking sheet.
Roast veggies for 15 minutes.
Meanwhile prepare pasta according to package instructions.
After Pasta is prepared, heat remaining olive oil in a large skillet. Add onions and cook for 5-6 minutes or until translucent. Add garlic and cook 30 seconds. Add cooked pasta and basil and cook for 3-5 minutes until heated through. Remove from heat and toss with roasted vegetables. Top with Parmesan cheese and serve immediately.
Keywords: pasta primavera
Aloysius Ochiamu
This is novel. Thanks for sharing.