Pasta Primavera

10.20.2018

Pasta Primavera isn’t just for spring and summer, this is a veggie packed pasta dish that’s perfect year round! It has such a satisfying flavor and it’s versatile recipe so you can add different kinds of vegetables you might already have on hand.

This is a sponsored conversation written by me on behalf of Barilla®. All opinions and text are mine.

Pasta Primavera

Pasta Primavera

There’s lot of things I love about this Pasta Primavera. It’s a great way to add a lot of veggies into your meal, it’s a great way to use up all those veggies in the fridge, it’s filling and satisfying, it makes a delicious main dish or works well as a side dish (which you’ll get more servings).

And of course, it’s super tasty! I love that garlic, parmigiano and lemon flavor you get over every single bite.

Have you heard of the Mediterranean diet? And did you know pasta is part of this healthy way of eating inspired by the traditional dietary patterns of the Mediterranean region?

It incorporates a variety of quality food groups that should be eaten often in reasonable quantities, including pasta.

Pasta Primavera ingredients shown here penne olive oil red onion carrots broccoli bell pepper squash zucchini garlic tomatoes parmesan lemon italian seasoning

What Ingredients do I Need for Pasta Primavera?

  • Penne pasta
  • Salt
  • Olive oil
  • Fresh veggies including red onion, carrot, broccoli, bell pepper, yellow squash, zucchini, tomatoes and garlic
  • 2 tsp dried Italian seasoning
  • 2 Tbsp fresh lemon juice
  • 2 Tbsp chopped fresh parsley
  • 1/2 cup shredded parmigiano, divided

How to Make Pasta Primavera

This recipe is actually really easy to make. It’s a bit of chopping so the prep takes some time but it cooks quickly.

First Boil the Pasta

First you’ll bring a large pot of water to a boil, add salt, then cook pasta according to package directions. Reserve 1/2 cup pasta water before draining.

Pasta primavera vegetables shown here in skillet

Meanwhile Sauté Vegetables

While the pasta is boiling cook the veggies so they will finish at the same time as the pasta.

To do so, heat olive oil in a 12-inch (and deep) skillet over medium-high heat. Add red onion and carrot and sauté 2 minutes.

Add broccoli and bell pepper then sauté 2 minutes. Add squash and zucchini then sauté 2 – 3 minutes or until veggies have nearly softened.

Add garlic tomatoes, and Italian seasoning and sauté 2 minutes longer.

Pasta Primavera shown here in a serving bowl sitting on a marble surface

Pour veggies into now empty pasta pot or a serving bowl, add drained pasta, drizzle in lemon juice, season with a little more salt as needed and toss while adding in pasta water to loosen as desired.

Toss in 1/4 cup parmigiano and parsley then serve with remaining parmesan on top.

Can I Use Different Vegetables than Those Here?

This is a versatile recipe and you can use different kinds of veggies based on what you have on hand.

Peas (with or without pods), asparagus, eggplant, cauliflower, spinach, or green beans are other good choices. I’m thinking I’d also love an autumn version with different fall veggies.

One thing for sure though, don’t leave out the bell pepper and onion, they both add great flavor here.

Pasta Primavera with colorful vegetables in a serving bowl

Can I Add Chicken to This Recipe?

If you are looking to add a protein to this recipe, grilled chicken breasts or rotisserie chicken would be a great option.

Pasta Primavera

More Recipes You Might Like

Remember to subscribe to the Cooking Classy newsletter to receive new recipe notifications delivered to your inbox!

Follow Cooking Classy on Facebook | Instagram | Pinterest | Twitter for all of the latest updates, recipes and content.

Print

Pasta Primavera

5 from 1 vote

A hearty, veggie packed pasta dish that's perfect for serving year round! It has so much fresh flavor, it's a great way to use up those vegetables in the fridge, plus it's a bright and colorful dish so it helps get the kids to eat their vegetables.

Servings: 5
Prep Time 19 minutes
Cook Time 11 minutes
Total Time 30 minutes

Ingredients

  • 10 oz. dry Barilla Penne Pasta
  • Salt
  • 1/4 cup olive oil
  • 1/2 medium red onion, sliced
  • 1 large carrot, peeled and sliced into matchsticks
  • 2 cups broccoli florets, cut into matchsticks
  • 1 medium red bell pepper, sliced into matchsticks
  • 1 medium yellow squash, sliced into quarter portions
  • 1 medium zucchini, sliced into quarter portions
  • 3 - 4 cloves garlic cloves, minced
  • 1 cup (heaping) grape tomatoes, halved through the length
  • 2 tsp dried Italian seasoning
  • 1/2 cup pasta water
  • 2 Tbsp fresh lemon juice
  • 1/2 cup shredded parmesan, divided
  • 2 Tbsp chopped fresh parsley

Instructions

  1. Bring a large pot of water to a boil. Cook penne pasta in salted water according to package directions, reserve 1/2 cup pasta water before draining.

  2. Meanwhile heat olive oil in a 12-inch (and deep) skillet over medium-high heat.

  3. Add red onion and carrot and saute 2 minutes.

  4. Add broccoli and bell pepper then saute 2 minutes.

  5. Add squash and zucchini then saute 2 - 3 minutes or until veggies have nearly softened. 

  6. Add garlic, tomatoes, and Italian seasoning and saute 2 minutes longer.

  7. Pour veggies into now empty pasta pot or a serving bowl, add drained pasta, drizzle in lemon juice, season with a little more salt as needed and toss while adding in pasta water to loosen as desired.

  8. Toss in 1/4 cup parmesan and parsley then serve with remaining parmesan on top.

  9. Recipe source: Cooking Classy

Nutrition Facts
Pasta Primavera
Amount Per Serving
Calories 415 Calories from Fat 126
% Daily Value*
Total Fat 14g 22%
Saturated Fat 3g 15%
Cholesterol 6mg 2%
Sodium 198mg 8%
Potassium 844mg 24%
Total Carbohydrates 57g 19%
Dietary Fiber 6g 24%
Sugars 9g
Protein 10g 20%
Vitamin A 92%
Vitamin C 136%
Calcium 19.7%
Iron 12.8%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Main Course
Cuisine: American
Keyword: Pasta Primavera
Calories: 415 kcal
Author: Jaclyn

5 comments

  • Cindy Hepperla: How can you make this into a pasta primavera bake cassarole? Thanks March 15, 2019 at 10:41am Reply

  • Jill: What can I use instead of dried Italian dressing? I have balsamic, red vinegar, olive oil, white vinegar, tomato basil dressing, French dressing and Ranch. Any suggestions? Could I use Italian seasoning? February 4, 2019 at 4:46pm Reply

    • Jaclyn: Yes it is the Italian seasoning here not the dried dressing :). February 5, 2019 at 9:55am Reply

  • Jenn: Delicious! Great way to eat lots of vegetables at dinner, loved the fresh flavor. Thanks! October 22, 2018 at 2:26pm Reply

Add your comment:

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Copyright 2011-2019 Cooking Classy | Privacy Policy
Design by cre8d