Name: Pasta Primavera Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6
Cuisine: American
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

Jump to Recipe·Print Recipe· 5 from 1 review

Pasta Primavera is not just a spring or summer recipe, this easy pasta recipe loaded with fresh 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!

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What’s not to love about a classic Pasta Primavera?

Pasta primavera, meaning “spring pasta” in Italian, is believed to have originated in the 1970s in New York City. The dish is said to have been created collaboratively by two chefs, Sirio Maccioni of Le Cirque and Jean Vergnes of the New York restaurant, Maxwell’s Plum, as a celebration of fresh spring vegetables. It quickly gained popularity for its vibrant colors, fresh flavors, and its ability to showcase seasonal produce.

This vegetarian pasta dish is a classic recipe I turn to in the warmer months as a way to use up all the fresh produce that is so plentiful this time of year.

We like to order produce boxes from our local farmer’s market and I never know exactly what I’ll be getting so this recipe is the perfect way to meal plan-no matter what vegetables I receive, I know I can make this easy dish!

Why I love this recipe

Not only is it a healthy dish packed with lots of vegetables, 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!

Ingredients

penne pasta
olive oil
lemon juice
salt & ground black pepper
Italian seasoning
fresh veggies: yellow squash, zucchini, red bell pepper, grape tomatoes, asparagus, green beans
butter
garlic
onion
fresh basil leaves
Parmesan cheese

Step by step

This recipe is quite easy!

Mix a marinade of olive oil, lemon juice, and spices in a large bowl and toss your chopped vegetables in it.
Roast the marinated vegetables in the oven for a fast 15 minutes while you, in the meantime, cook the pasta in a large pot of water until it is al dente. Drain pasta and set aside.
Sauté the onions and fresh garlic in a large skillet over medium-high heat, then toss with the basil and cooked pasta before adding the vegetables and topping with cheese! So easy!

Variations

If you want to add a protein to this recipe, I suggest chopped grilled chicken breasts or sautéed shrimp as a perfect combination.
Use whatever seasonal vegetables you have on hand, I like to add red onion, peas, and fresh asparagus when in season.
Vary the type of pasta that you use, angel hair, linguine, and bowtie pasta are all great options.
Add red pepper flakes for a little spice.
Experiment with whatever fresh herbs you might have on hand: thyme, rosemary, and oregano would all be great in this recipe

Serving suggestions

I like to serve this pasta with Homemade Texas Toast or Homemade Garlic Bread if serving as a main course. If I am serving it as a side dish it pairs well with salmon with dill sauce, grilled chicken, fried chicken, or a simple tri-tip steak.

Storage

Store leftover pasta in an airtight container for up to 3 days. Reheat in the microwave or on the stovetop. Add a splash of vegetable broth to keep it from drying out if necessary.

If you try this recipe, please comment and rate it below, I love hearing from you!