Pasta Primavera

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Pasta Primavera-this classic pasta dish is a wonderful mixture of colorful vegetables and a simple lemon Parmesan cream sauce. It is the perfect pasta recipe for spring and summer!

Pasta Primavera

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 was soon being served at restaurants all over and is still a popular pasta recipe today! Pasta Primavera is a favorite dish during the spring and summer months because it is made with lots of vegetables, a light lemon cream sauce, Parmesan cheese, and fresh herbs. It is light, refreshing, colorful, and so delicious. I am so glad this pasta dish is still popular because it is one of my favorite pasta recipes.

Pasta Primavera Recipe

What Pasta Should I Use to Make Pasta Primavera?

Rumor has it the original pasta primavera recipe was made with spaghetti, but I like to use shorter pasta noodles that are about the same size as the vegetables. Easier to eat and I like shaped pasta. Penne pasta is my favorite 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:) You can use regular pasta, whole wheat pasta, or gluten-free pasta!

Pasta Primavera Vegetables

What Vegetables Are In Pasta Primavera?

Primavera means spring, so pasta primavera is usually made with lots of spring vegetables. But feel free to use your favorite vegetables or whatever vegetables you have in your garden or refrigerator. You want to use a mix of colorful, fresh vegetables, but there really are no rules. For this recipe, I used: asparagus, broccoli, bell pepper, zucchini, peas, and tomatoes. Mushrooms, yellow squash, artichoke hearts, carrots, and spinach are also good in pasta primavera. You really can’t go wrong, bring on the veggies!

Creamy Pasta Primavera

I make Pasta Primavera with a lemon cream sauce, which is pretty standard, but you can make pasta primavera without cream, but I don’t like it as much…ha! I think the lemon cream sauce with fresh Parmesan and all of the veggies is the right way to go. I mean, you are getting LOTS of veggies so the cream sauce is totally ok. Balance, right? And the cream sauce is on the lighter side, it isn’t super heavy or thick like fettuccine alfredo.

How to Make Pasta Primavera

Pasta Primavera is a simple pasta dish and makes a great meal for weeknights, entertaining, or even lunch!

  • The hardest part is cutting up the vegetables and that really isn’t hard, it just takes a little time. 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.
  • Get a big pot of water boiling and add SALT! Don’t forget, the salt adds flavor to the pasta. I add about a tablespoon of kosher salt. Cook the pasta until al dente, about 11 minutes.
  • While the pasta is cooking, work on the vegetables and sauce. 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. I add the zucchini after the other vegetables because it doesn’t take as long to cook. 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.
  • Season vegetables with salt and pepper, to taste. Transfer the vegetables to a large plate or bowl and set aside so you can 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.
  • Stir the peas into the pot with the pasta, you don’t have to cook them first. 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, make sure you use GOOD Parmesan cheese, not the stuff in the can:) Add the remaining tablespoon of fresh lemon juice, tomatoes, and basil. Pour the pasta primavera into a large serving bowl or dish. Garnish with parsley, extra Parmesan cheese, and crushed red pepper flakes. ENJOY!

Can I add Chicken or Shrimp?

Yes! If you want to add a protein to the pasta primavera, chicken or shrimp are good options. You can use grilled chicken, shredded rotisserie chicken, or leftover cooked chicken. Shrimp also goes great with the pasta, veggies, and cream sauce. Plus, shrimp only takes a few minutes to cook so you wouldn’t be adding a lot of extra work to get dinner on the table!

Classic Pasta Primavera Recipe

What to Serve with Pasta Primavera

Pasta Primavera is such a pretty pasta dish and is really quite filling. It could be a meal on it’s own, but if you want to make a few side dishes to serve on the side, here are a few of our favorites.

More Pasta Recipes:

Classic Pasta Primavera

Pasta Primavera

Pasta Primavera-this classic pasta dish is a wonderful mixture of colorful vegetables and a simple lemon Parmesan cream sauce. It is the perfect pasta recipe for spring and summer! 

5 from 2 votes
Prep Time
20 minutes
Cook Time
15 minutes
Total Time
35 minutes
Cuisine
Italian
Servings
8

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

  1. 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.
  2. 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.
  3. 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.
  4. 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. 

  5. Pour the pasta primavera into a large serving bowl or dish. Garnish with parsley, extra Parmesan cheese, and crushed red pepper flakes. Serve warm.
Nutrition Facts
Pasta Primavera
Amount Per Serving
Calories 375 Calories from Fat 108
% Daily Value*
Total Fat 12g 18%
Saturated Fat 6g 30%
Cholesterol 32mg 11%
Sodium 240mg 10%
Potassium 500mg 14%
Total Carbohydrates 52g 17%
Dietary Fiber 4g 16%
Sugars 5g
Protein 13g 26%
Vitamin A 25.3%
Vitamin C 82%
Calcium 13%
Iron 11.9%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword

pasta primavera

Photos by Dishing Out Health

This Pasta Primavera is a classic pasta dish recipe with a wonderful mixture of colorful vegetables and a simple lemon Parmesan cream sauce. It is light, refreshing, and healthy! A great meal for weeknights, entertaining, or even lunch this spring and summer.

Maria

I’m Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
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CommentsLeave a reply

  1. I’m going to have to try this soon! I love making homemade spinach pasta for it! That means I don’t have it all that often.

  2. Maria, this looks super! Does it reheat well or should I halve the recipe if need be? Thanks in advance!

    1. Thanks! Yes, you can reheat leftovers, we ate it the next day and it was still delicious!

    1. Evaporated milk works a lot better than regular milk! They even have lactose free and almond varieties now, I use them all the time for creamy sauces!


  3. Maria, thanks so very much for this recipe! My darling daughter-in-law came to my house for dinner on Friday night and I served your Pasta Primavera. It was so delicious! Made enough to send some leftovers home with her for my son who had worked late, and he loved it too! 5 stars!!!!! Can’t wait to make it with farmers market produce in a few weeks, but it was so good even with supermarket vegetables!

    1. You are so welcome! We have lots of vegetarian recipes on our site, check them out in the recipe index!


  4. Loved it! I cooked the veggies a little longer, because I didn’t want them to be too crunchy. But the flavors of adding the lemon to the sauce, it was fantastic! It is a bit time consuming to cut all those vegetables, but well worth it!

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