Pasta Primavera
Updated March 20, 2025
Quick Summary
Pasta Primavera-this classic pasta dish is made with a mixture of colorful vegetables and a simple lemon Parmesan cream sauce. It's a light, flavorful meal that's perfect for using up extra vegetables and is easy to customize too!
Vibrant Veggie-Packed Pasta Primavera
Pasta Primavera is a classic pasta dish that was born in the 70's at Le Cirque, a popular New York City restaurant. It's still popular today and easy to make at home.
I love making this pasta during the spring and summer months because it is made with lots of vegetables, a delightful lemon cream sauce, Parmesan cheese, and fresh herbs.
My special lemon cream sauce really makes this pasta primavera recipe the VERY best. It elevates the pasta and veggies to an entire new level. The secret is in the sauce:)
I like to make this pasta when I need to clean out the veggie drawer or use up extra garden produce. It's perfect for busy weeknights, easy entertaining, or even lunch! Fresh, light, and satisfying!
One of the best things about Pasta Primavera is that it can be customized to suit your tastes and dietary preferences.
I like to use a mix of colorful vegetables: broccoli, zucchini, asparagus, bell peppers, and peas. Other good options include: mushrooms, yellow squash, artichoke hearts, carrots, spinach, and kale. You can swap out vegetables based on what's in season or use your favorite veggies.
I like to use penne pasta, but farfalle, rigatoni, orecchiette, and fusilli are good options. And of course you can use spaghetti, angel hair, or fettuccine, if you want to do some slurping:) If you need the recipe to be gluten-free, just use your favorite gluten-free pasta.
You can also add protein like grilled chicken, shrimp, white beans, chickpeas, or tofu to make the dish more filling.
How to Make Pasta Primavera
- Prep the Veggies. You can cut the vegetables up a few days in advance and keep them in the refrigerator or you can cut them up the morning you are going to make the recipe so when it's time to make dinner, you are ready to go! This is a great recipe to meal prep in advance.
- Cook the Pasta. Get a big pot of water boiling and add SALT! Don't forget, the salt adds flavor to the pasta. Cook the pasta until al dente, according to package instructions.
- Cook the Veggies. In a large skillet, heat the olive oil over medium high heat. Add the vegetables and cook until tender. If your vegetables require different cooking times, that is fine, just start with the ones that take longer to cook and add the other veggies in later. Transfer the veggies to a plate or bowl so you can make the sauce.
- Make the Sauce. Place the skillet back on the stove. Melt the butter over medium heat. Add the shallot and garlic and cook for 2 minutes. Stir in the lemon zest and vegetable broth. Simmer until the broth reduces by half, about 4 to 5 minutes. Stir in the heavy cream and 2 tablespoons of lemon juice.
- Combine. Stir in the vegetables and pour in the dreamy lemon cream sauce. Stir until combined and add the Parmesan cheese. Add the remaining lemon juice, tomatoes, and basil. Pour the pasta primavera into a large serving bowl or dish.
- Garnish. Finish the dish with parsley (or basil), extra Parmesan cheese, and crushed red pepper flakes. Serve with garlic bread, dinner rolls, or a simple salad. If you want to serve with a main protein, try our easy skillet chicken thighs or lemon butter chicken.
Pasta Primavera Recipe
Equipment
- Large Pot (I use my Staub Dutch oven for this)
- Large Skillet (I use my Lodge cast iron skillet!)
Ingredients
- 16 oz penne pasta
- 1 tablespoon olive oil
- 8 oz asparagus, cut into 1 ½-inch pieces
- 1 yellow bell pepper, cut into 1 ½-inch pieces
- 2 cups small broccoli florets
- 1 small zucchini, chopped
- Salt and black pepper to taste
- 2 tablespoons unsalted butter
- 1 shallot, minced
- 4 garlic cloves, minced
- Zest of 1 lemon
- Dash crushed red pepper flakes
- 1 cup vegetable broth
- ½ cup heavy cream
- 3 tablespoon lemon juice, divided
- 1 cup frozen peas
- ½ cup shredded Parmesan cheese
- 1 ½ cups halved grape tomatoes
- ¼ cup chopped basil
- 2 tablespoons Italian parsley, for garnish
- Extra parmesan cheese, for garnish
- Crushed red pepper flakes, for garnish
Instructions
- Bring a large pot of water to a boil. Add salt and pasta to boiling water. Cook for 11 minutes, stirring occasionally. Drain well. Pour the pasta back into the pot.
- Meanwhile, in a large skillet, heat the olive oil over medium high heat. Add the asparagus, peppers, and broccoli. Sauté for 2 to 3 minutes, stirring occasionally. Add in the zucchini and cook for 1 to 2 minutes or until vegetables are tender, but still crisp. Season vegetables with salt and pepper, to taste. Transfer the vegetables to a large plate or bowl.
- Place the skillet back on the stove. Melt the butter over medium heat. Add the shallot and garlic and cook for 2 minutes. Stir in the lemon zest and vegetable broth. Simmer until the broth reduces by half, about 4 to 5 minutes. Stir in the heavy cream and 2 tablespoons of lemon juice.
- Stir the peas into the pot with the pasta. Stir in the cooked vegetables. Pour the lemon cream sauce over the pasta and vegetables and stir until well combined. Stir in the Parmesan cheese and remaining tablespoon of fresh lemon juice. Gently stir in the tomatoes and basil. Season with salt and black pepper, to taste.
- Pour the pasta primavera into a large serving bowl or dish. Garnish with parsley, extra Parmesan cheese, and crushed red pepper flakes. Serve warm.
Notes
Nutrition
Have you tried this recipe?
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