Pasta Primavera

Pasta Primavera is a fresh and delicious easy pasta recipe. This pasta and vegetables recipe has a flavorful, creamy lemon sauce. Use whichever vegetables you have!

Pasta Primavera

In Italian, primavera means spring. Pasta primavera means Spring Pasta, and is most often made with a variety of colorful, fresh spring vegetables.

Which Vegetables Are In Pasta Primavera?

• This pasta and vegetables recipe is a great way to use up leftover vegetables, or go looking at the farmers market for some fresh colorful veggies!
• For today's recipe I used: bell pepper, peas, asparagus, broccoli, cherry tomatoes, mushrooms, yellow squash, and carrots. Also fresh lemons as flavor and garnish.
• You can also add artichoke hearts, spinach, zucchini, kale, or whatever you like!

This is a great way to get your family to eat a variety of vegetables. Make this recipe with your family's favorite veggies.

Which Pasta is Best for this Primavera Recipe?

I used penne for the recipe today, but I usually use one of these: Penne, Bowtie (Farfalle), rotini, etc.

• It is easy to make Pasta with Vegetables, you will cook the pasta, then sauté the vegetables and make the sauce.
• The hardest part of the recipe is cutting up all of the vegetables, though that is more time consuming than difficult for most people.

Can I Add Meat?

• Yes, you can add some protein to this pasta primavera recipe. Try adding some chicken breast or shrimp. Use any leftover cooked chicken. Prepared grilled chicken, or even a shredded rotisserie chicken.
• Shrimp also goes well with this vegetable pasta and lemon cream sauce. You can use shrimp that comes precooked, or just sauté some shrimp in butter and garlic in a small skillet.

Tips

• You can make this easy pasta recipe a little spicy by adding some fresh diced jalapeños or red pepper flakes.
• The vegetables are not cooked till soft, just lightly cooked but still with some crunch.
• The vegetables can be cut up a day or two ahead to make this dinner easier to put together.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days.

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If you make this delicious, fresh, vegetable pasta recipe, please let me know! Just leave a comment with a star rating below. I would like to know how you liked it!

Pasta Primavera

This pasta is full of colorful vegetables and tossed in a light lemon and cream sauce.

5 from 1 vote

Print Rate

Course: Dinner

Cuisine: Italian-American

Keyword: pasta vegetables, vegetarian pasta

Prep Time: 20 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 40 minutes minutes

Servings: 4 - 6

Calories: 360kcal

Author: Sandy

Equipment

• Large Skillet

Ingredients

• 12 ounces Penne Pasta
• 2 Tablespoons Butter
• 4 Red Onion, quartered and sliced thin
• 1 Tablespoon Minced Garlic
• ½ cup Carrots, cut into 1½-inch matchsticks
• 2 cups Broccoli Florets
• 1 Red Bell Pepper, cut into 1½-inch slices
• 1 pound Asparagus trimmed and cut into 1½-inch pieces
• 1 small Yellow Squash, cut into small half round slices
• 1 cup Frozen Peas (or fresh)
• 2 cups Cherry Tomatoes, halved
• 2 Tablespoons Fresh Lemon Juice
• ½ cup Grated Parmesan Cheese
• ½ cup Heavy Whipping Cream
• 2 teaspoons Italian Seasoning
• Salt and Pepper to taste
• Zest of 1 Lemon
• 2 tablespoons Chopped Fresh Parsley
• 1 teaspoon Chopped Basil optional

Instructions

• Cook the noodles according to package directions just till al dente. Rinse with cold water and place in a large bowl.
• Melt the butter in a large skillet and sauté the onions, garlic and carrots for 4 minutes.
• Add the broccoli, peppers, and asparagus to the pan and saute for another 3 to 4 minutes.
• Add the squash and peas and saute for 2 to 3 minutes. Add the vegetables to the pasta and toss in the tomatoes.
• Combine the lemon juice, parmesan cheese, whipping cream, Italian seasoning, lemon zest, parsley, salt and pepper and toss with the vegetables.
• Sprinkle with fresh parsley and basil as desired.

Notes

Tips:

• You can make this a little spicy by adding some fresh diced jalapeños or red pepper flakes.
• The vegetables are not cooked till soft, just lightly sautéd, but still with some crunch.
• The vegetables can be cut up a day or two ahead to make this dinner easier to put together.

 

Storage:

Store in an airtight container in the refrigerator for up to 4 days.

 

 

Calories are approximate and will vary according to ingredients and amounts used.

Nutrition

Calories: 360kcal