Pasta Primavera

October 20, 2018

This post may contain affiliate links. Read our disclosure policy.

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

What is Pasta Primavera?

Pasta primavera is a simple dish made with pasta and fresh vegetables. Many people think it’s an Italian dish but it’s actually an American dish which was created by chef Sirio Maccioni and two assisting chefs (the original used cream cheese).

It was first served at a restaurant in New York City then a recipe was published a few years later in New York Times helping bring the dish to fame.

Things you’ll love about this Pasta Primavera:

  • It’s a great way to add a lot of veggies into your meal.
  • It’s a smart way to use up all those veggies in the fridge about to go bad.
  • This is very filling and has such a satisfying flavor.
  • It’s a good way to get kids to eat vegetables.
  • There is great visual appeal going on, doesn’t food taste better when it looks enticing and colorful?
  • And it makes a nice main dish for dinner or works well as a side dish for parties too (in which you’ll get more servings).

Pasta Primavera Video

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. Here are the steps:

Step 1: 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

Step 2: 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

Step 3: Toss Pasta and Veggies Together with Seasonings

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 Other Vegetables?

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

Shelled peas, 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.

Pasta Primavera with colorful vegetables in a serving bowl

What’s the Best Type of Pasta to Use?

I usually use Penne pasta because I almost always have some on hand but any medium pasta will work. Here’s a list of great options:

  • Farfelle (bowties)
  • Fusili
  • Ziti
  • Mastacoli
  • Gemelli
  • Penne

Can I Add Chicken or Shrimp to This Recipe?

Yes. If you are looking to add a protein to this recipe, grilled chicken breasts or rotisserie chicken, or sautéed shrimp are great options.

Pasta Primavera

Tips for the Best Pasta Primavera

  • Careful not to over-cook pasta, always a key to any pasta dish.
  • Season pasta cooking water with salt, its one of the only ways to boost flavor to pasta while it cooks.
  • Cook vegetables to a tender faintly crisp texture, not soft and mushy.
  • Don’t leave out the bell pepper and onion, they both add great flavor here.
  • Add plenty of parmesan! You don’t need to stop at 1/2 cup, I’d say that’s just the minimal amount.

More Delicious Recipes to Try

Pasta Primavera
5 from 54 votes

Pasta Primavera

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
Prep19 minutes
Cook11 minutes
Ready in: 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

  • 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.
  • Meanwhile heat olive oil in a 12-inch (and deep) skillet over medium-high heat.
  • Add red onion and carrot and saute 2 minutes.
  • Add broccoli and bell pepper then saute 2 minutes.
  • Add squash and zucchini then saute 2 - 3 minutes or until veggies have nearly softened. 
  • Add garlic, tomatoes, and Italian seasoning and saute 2 minutes longer.
  • 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 parmesan and parsley then serve with remaining parmesan on top.
  • Recipe source: Cooking Classy
Nutrition Facts
Pasta Primavera
Amount Per Serving
Calories 415 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 3g19%
Cholesterol 6mg2%
Sodium 198mg9%
Potassium 844mg24%
Carbohydrates 57g19%
Fiber 6g25%
Sugar 9g10%
Protein 10g20%
Vitamin A 4600IU92%
Vitamin C 112.2mg136%
Calcium 197mg20%
Iron 2.3mg13%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition values are estimates only. See full disclaimer here.

Categorized:

Leave a Comment

Rate this recipe




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

114 Comments

  • Lynn

    What a wonderful surprise to have this very simple but absolutely delicious pasta dish! A w-h-a-t to do for d-i-n-n-e-r led me to the internet and to enter “recipe with vegetables” and first “5 stars” was your recipe! Your reminder any fresh vegetables workwas perfect : I had on hand red,yellow and orange peppers, kale, spinach, carrots, asparagus,red onion, garlic, and penne, and a lemon tree. The family all raved over it! Thank you for sharing your delicious recipe!

  • Ruth G.

    This is the very first time I’ve made pasta primavera and my husband & I LOVED IT! This was such an easy recipe and you can either add or subtract vegetables according to your particular taste. I’m so glad that I made extra lol.

  • Vicki Flory

    I love this I made it just like the recipe didn’t change a thing delicious. Thank you.

  • Susan

    What a terrific recipe! I used half butter and half olive oil instead of just olive oil to sauté the vegetables. My husband grilled a couple unseasoned boneless/skinless chicken breast halves and cubed them to add in at the end. Paired with a nice Chardonnay it made a perfectly lovely supper and is really good therapy for Spring fever!

    • Malaysia Grant

      Jaclyn,
      I don’t normally comment or leave reviews, but you are an amazingly, Classy Cook. I have tried several of your recipes, which have not let me down yet, and I promise to comment from now on. This is one of my many favorites, because I had been looking for something like this for a while, but couldn’t put it into words. It’s quick, simple, and so tasty. I added some grilled chicken to mine, but left the rest of the recipe as is…”PERFECT”! Thank you for all of your wonderful recipes, and please don’t stop doing what you do.

      • Jaclyn

        Jaclyn Bell

        Hi Malaysia – Thanks so much for your kind words! I’m so glad you’ve been trying and enjoying my recipes, thanks for letting me know!

  • Tonya

    I made this tonight, it was wonderful!! I added mushrooms, broccoli and cauliflower. The more veggies the better. I also used some chickpea pasta mixed with regular. I added some onion and garlic powder, marjoram and chipotle powder to give it a little kick. It is fantastic!

  • Jessica

    I don’t usually comment on recipes, but this is GREAT! I’ve made this several times and I love it each time. All 4 of my children love it too. My husband usually prefers a “sauce” on his pasta so I added some chicken broth and heavy cream to make it creamy. This last time I made it inside rice because I had no pasta and it was great, almost like a risotto.

[class^="wpforms-"]
[class^="wpforms-"]
[class^="wpforms-"]
[class^="wpforms-"]
[class^="wpforms-"]
[class^="wpforms-"]
[class^="wpforms-"]
[class^="wpforms-"]