Pasta Primavera Recipe Easy Fresh and Delicious

Pasta primavera is spring on a platebright vegetables, silky pasta, and a light sauce that doesn’t weigh you down. It’s simple, colorful, and comes together in about twenty minutes.

I started making this back in 2019 when I wanted something that felt fresh but still satisfied my kids after soccer practice. The first time I tossed in sugar snap peas and cherry tomatoes with garlic and olive oil, my daughter said it tasted “like a garden but better.” The trick is using whatever vegetables are brightest at the store and not overcooking themthey should still have a little snap.

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Why You’ll Love This Pasta Primavera

This recipe hits the sweet spot between wholesome and satisfying. It’s packed with tender-crisp vegetables and a silky lemon cream sauce that coats every bite without feeling heavy.

• Quick and forgiving: Everything cooks in about 35 minutes, and if your veggies aren’t perfectly uniform, they’ll still taste amazing.
• Flexible: Use whatever fresh produce looks best at the marketswap in yellow squash, toss in some mushrooms, or skip the zucchini if you’re not a fan.
• Crowd-pleaser: The bright colors and fresh flavors make it a hit with kids and adults alike, especially when you let everyone add their own Parmesan at the table.

Key Ingredients You’ll Need

The beauty of this dish is in the balancesturdy vegetables that hold up to sautéing, fresh herbs that add brightness, and a simple cream sauce that ties it all together. Here’s what makes it work:

• Penne pasta: Its ridges catch the sauce beautifully, but feel free to use whatever shape you have on hand.
• Spring vegetables: Asparagus, bell pepper, broccoli, and zucchini give you a mix of textures and colors. Don’t skip the frozen peasthey add a pop of sweetness.
• Lemon cream sauce: A combination of vegetable broth, heavy cream, lemon zest, and lemon juice keeps things light but rich.
• Fresh herbs: Basil and Italian parsley brighten everything up at the end.

How to Make It (Step-by-Step)

Start by boiling your pasta while you prep the vegetablesit keeps things moving. Sauté the heartier veggies first (asparagus, peppers, broccoli), then add the zucchini so it stays tender-crisp. After you’ve set those aside, build your sauce in the same skillet: butter, shallot, garlic, and lemon zest create the base, then the broth reduces down before you stir in the cream.

Toss the cooked pasta with the peas, add back the vegetables, and pour the sauce over everything. Finish with Parmesan, the remaining lemon juice, and fold in the tomatoes and basil gently so they stay whole and juicy.

Step	What to Do	Time
1	Boil pasta in salted water	11 minutes
2	Sauté asparagus, peppers, broccoli, then zucchini	3–5 minutes
3	Build sauce: butter, shallot, garlic, broth, cream, lemon	6–7 minutes
4	Combine pasta, peas, veggies, sauce, Parmesan, tomatoes, basil	2 minutes

Tips for the Best Results

Pro Tip: Don’t overcook your vegetablesthey should still have a little snap when you bite into them. That texture contrast is what makes pasta primavera so satisfying.

If your sauce seems too thick, add a splash of the reserved pasta water to loosen it up. The starchy water helps everything come together beautifully. And if you want a little heat, don’t be shy with the crushed red pepper flakesthey add a nice kick that balances the richness of the cream.

Simple Swaps and Variations

One of the best things about this dish is how adaptable it is. Here are a few easy tweaks:

Ingredient	Swap Options
Penne pasta	Farfalle, rigatoni, or gluten-free pasta
Heavy cream	Half-and-half or coconut cream for dairy-free
Vegetables	Mushrooms, spinach, kale, yellow squash, artichoke hearts
Parmesan cheese	Pecorino Romano or nutritional yeast
Add protein	Grilled chicken, sautéed shrimp, white beans, or cubed tofu

Serving and Storage

Serve this warm, straight from the pot, with extra Parmesan and a sprinkle of red pepper flakes on the side. It’s beautiful in a big shallow bowl where everyone can see the colors.

Storage: Leftovers keep well in an airtight container in the fridge for up to 5 days. The sauce may thicken as it coolsjust add a splash of broth or water when you reheat it on the stovetop or in the microwave. The flavors actually deepen overnight, so don’t be surprised if day-two pasta tastes even better.

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Why My Pasta Primavera Recipe Finally Works Every Time

I spent months tweaking this Pasta Primavera before it felt truly balanced. Early versions were either too oily or the vegetables turned mushy, but I finally learned the right order to add everything. Now it’s become my go-to for sneaking more veggies into weeknight dinners without anyone complaining.

FAQs (Pasta Primavera)

This pasta primavera takes about thirty-five minutes and comes together so easily, you’ll wonder why you ever ordered takeout. The vegetables stay bright and crisp, the sauce clings perfectly to every piece of pasta, and the whole dish just feels light but satisfyingexactly what you want when the weather starts to warm up. You’ll love how colorful it looks on the plate and how fast it disappears.

If you want to meal prep, this holds up beautifullyI’ve even packed it cold for lunch and loved it. Try adding a handful of baby spinach right at the end for extra greens, or toss in some white beans if you want a little more protein without meat. A trick I learned from my grandmother’s kitchen: always save a mugful of pasta water before you drainit’s your secret weapon for loosening up the sauce and making everything silky. And if you’re serving this to picky eaters, let them pick their favorite veggies to toss init makes them way more excited to eat it.

I’d love to see your version of thistag me if you make it or tell me what vegetables you used in the comments. Did your family have a go-to spring pasta growing up, or is this a new tradition for your table? Either way, I hope this recipe becomes one you come back to again and again. Save it, share it with a friend who needs an easy dinner win, and enjoy every fresh, vibrant bite.