Pasta Primavera Recipe
This Pasta Primavera Recipe is an exuberant celebration of spring on your plate. Each twirl of pasta catches colorful, sautéed veggies, ribbons of Parmesan, and just a hint of garlic, all tossed in a light, creamy sauce that’s as comforting as it is lively. It’s a vibrant, satisfying meal that somehow manages to taste both fresh and indulgent at once—a perfect way to show off seasonal produce and make quick work of dinner, no matter the time of year.
Ingredients You’ll Need
Gathering the right ingredients for this Pasta Primavera Recipe is delightfully straightforward. Each element brings its own personality—texture, color, flavor, or richness—proving that simple pantry staples and fresh veggies can create absolute magic when they come together.
- Pasta (12 ounces): Penne, fettuccine, or farfalle all work beautifully here; just pick your favorite for a perfect bite every time.
- Olive Oil (1 tablespoon): Adds subtle fruitiness and helps the veggies cook evenly without sticking.
- Unsalted Butter (1 tablespoon): Gives the sauce a luscious, silky finish—don’t skip it!
- Zucchini (1 small, sliced): Offers mild sweetness and tender texture, complementing the other vegetables.
- Yellow Squash (1, sliced): Brightens up the dish with its vibrant color and gentle, earthy flavor.
- Red Bell Pepper (1, sliced): A pop of color and sweet crunch that ties everything together.
- Broccoli Florets (1 cup): Adds a satisfying bite and soaks up the flavorful sauce beautifully.
- Cherry Tomatoes (1/2 cup, halved): Their juiciness brings freshness and a little acidity.
- Frozen Peas (1/2 cup, thawed): An easy way to add bursts of sweetness and vibrant green to the mix.
- Garlic (2 cloves, minced): Deepens the flavor with savory warmth throughout the dish.
- Red Pepper Flakes (1/4 teaspoon, optional): For those who love just a touch of gentle heat—add as much or as little as you like.
- Parmesan Cheese (1/2 cup, grated): The salty, nutty finish is essential for rounding out the sauce.
- Heavy Cream or Half-and-Half (1/4 cup, optional): For a creamier finish, stir in a splash for rich mouthfeel.
- Salt and Black Pepper (to taste): The classic seasoning duo brings out the best in every ingredient.
- Fresh Basil or Parsley (chopped, for garnish): Scattered on top, herbs make each serving feel bright and special.
How to Make Pasta Primavera Recipe
Step 1: Cook the Pasta
Start by bringing a big pot of salted water to a boil. Drop in your chosen pasta and cook it until just al dente, following the package instructions—you want it to still have a gentle bite. Right before draining, scoop out about half a cup of the starchy pasta water and set it aside. This will be the secret to bringing the sauce together later. Drain the pasta and keep it nearby.
Step 2: Sauté the Vegetables
While the pasta is busy bubbling, set a large skillet over medium heat and add olive oil and butter. Once the butter melts with the oil, toss in the zucchini, yellow squash, bell pepper, and broccoli. Sauté these veggies for 5 to 6 minutes, stirring occasionally, until they’re just becoming tender but still vibrant—they should stay brilliantly colorful and a little crisp.
Step 3: Add the Quick-Cooking Veggies and Garlic
Next, stir in the minced garlic, halved cherry tomatoes, thawed peas, and red pepper flakes if you love a bit of warmth. Keep cooking just 2 to 3 more minutes—the tomatoes will soften slightly and release their juices, while the garlic infuses everything with mouthwatering flavor.
Step 4: Bring It All Together
Add your cooked pasta right into the skillet, followed by the reserved pasta water, Parmesan cheese, and a splash of cream or half-and-half if using. Toss everything thoroughly—let the Parmesan melt and the sauce gently cling to every piece of pasta. If it looks too thick, splash in a little more reserved water until it’s perfectly creamy and glossy. Season generously with salt and black pepper to taste.
Step 5: Finish and Serve
Take the skillet off the heat, and just before serving, sprinkle over plenty of fresh chopped basil or parsley. The herbs brighten up the whole dish, making it look (and taste) extra inviting. Dish up your Pasta Primavera Recipe while it’s still steaming and enjoy every colorful forkful!
How to Serve Pasta Primavera Recipe
Garnishes
This is where you get to have a little fun! Shower each bowl of Pasta Primavera Recipe with a generous handful of fresh basil or parsley—herbs add brightness, aroma, and make the colors pop. A sprinkle of extra Parmesan never hurts, and if you have a lemon on hand, a little zest over the top brings an extra level of freshness.
Side Dishes
For a truly satisfying meal, serve your Pasta Primavera Recipe with rustic bread or garlic knots for soaking up any creamy sauce left behind. A simple green salad with lemon vinaigrette is the perfect, zippy counterpart, or pair with a light soup to keep things cozy but not too heavy.
Creative Ways to Present
Try twirling the pasta into pretty little nests on each plate and topping with a cascade of veggies and herbs. For parties, you can even serve Pasta Primavera Recipe family-style, in a large colorful bowl, letting everyone help themselves. Or portion into ramekins for playful, individual servings—each one feels special and photo-worthy!
Make Ahead and Storage
Storing Leftovers
Once completely cooled, tuck any leftover Pasta Primavera Recipe into an airtight container and pop it in the fridge. It keeps beautifully for up to 3 days, the flavors only deepening—making tomorrow’s lunch a total delight.
Freezing
While this dish thrives on freshness, you can freeze leftovers for up to a month. Spoon cooled pasta and veggies into freezer-safe containers. Just know the vegetables will soften slightly after thawing, but the taste remains comforting and delicious.
Reheating
To reheat, add a splash of water or cream to keep everything from drying out, then warm gently on the stovetop or in the microwave. Stir occasionally until fully heated, and top with a little fresh Parmesan and herbs to revive the dish’s original brightness.
FAQs
Can I use different vegetables in this Pasta Primavera Recipe?
Absolutely! Swap in whatever’s fresh, seasonal, or already in your crisper. Asparagus, snap peas, carrots, mushrooms, or spinach all make lovely additions. Just be sure to adjust cooking times as needed—harder veggies go in first, tender ones later.
Is the cream necessary or can I make it lighter?
The cream is totally optional; the reserved pasta water and Parmesan create plenty of creaminess on their own. For a lighter version, skip the cream and just let the cheese and veggie juices work their magic. You’ll still get a deliciously silky sauce.
What type Main Course
Go with your favorites—penne, fettuccine, farfalle, even spaghetti. The key is a shape that catches those gorgeous veggies and sauce, but there are no strict rules here. Use what you love!
Can I add protein to this dish?
Definitely. Grilled chicken, shrimp, or even slices of Italian sausage all play well with the mild flavors in Pasta Primavera Recipe. Just cook your protein separately and toss it in with the finished pasta before serving.
How do I avoid mushy vegetables?
Cook your vegetables just until crisp-tender—don’t overdo it. Sauté over medium to medium-high heat, and add delicate veggies like tomatoes and peas near the end. This keeps everything brightly colored and perfectly textured.
Final Thoughts
I can’t help but smile every time I make this Pasta Primavera Recipe—it’s so forgiving, joyful, and endlessly customizable. It’s the kind of feel-good dinner you’ll want on repeat, especially when fresh produce beckons. Grab your favorite veggies, a good hunk of Parmesan, and give this one a try. You’re going to love every colorful, saucy bite!
Print
Pasta Primavera Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Enjoy the vibrant flavors of spring with this delightful Pasta Primavera recipe. It’s a creamy and satisfying dish packed with a variety of fresh vegetables and Parmesan cheese.
Ingredients
Pasta:
- 12 ounces pasta (such as penne, fettuccine, or farfalle)
Vegetables:
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 small zucchini (sliced)
- 1 yellow squash (sliced)
- 1 red bell pepper (sliced)
- 1 cup broccoli florets
- 1/2 cup cherry tomatoes (halved)
- 1/2 cup frozen peas (thawed)
- 2 cloves garlic (minced)
- 1/4 teaspoon red pepper flakes (optional)
Additional:
- 1/2 cup grated Parmesan cheese
- 1/4 cup heavy cream or half-and-half (optional)
- Salt and black pepper to taste
- Chopped fresh basil or parsley for garnish
Instructions
- Cook the Pasta: Boil salted water and cook pasta until al dente. Drain and set aside, saving 1/2 cup of pasta water.
- Sauté Vegetables: In a skillet, heat oil and butter. Sauté zucchini, squash, bell pepper, and broccoli until tender. Add garlic, tomatoes, peas, and red pepper flakes.
- Combine: Add cooked pasta to the skillet with reserved water, Parmesan, and cream. Toss until creamy. Season with salt and pepper.
- Serve: Garnish with basil or parsley and serve warm.
Notes
- Use any combination of fresh seasonal vegetables.
- For a lighter version, omit the cream and use extra pasta water.
- Add grilled chicken or shrimp for more protein.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 410
- Sugar: 6g
- Sodium: 320mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 6g
- Protein: 15g
- Cholesterol: 25mg
