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PASTA PRIMAVERA centered hero view, clean and uncluttered
Olivia Farnsworth

Pasta Primavera Recipe Easy Fresh and Irresistible

Savor the fresh and lively taste of Pasta Primavera, a delightful Italian dish packed with seasonal spring vegetables and a creamy lemon sauce. This recipe offers a perfect balance of flavors and colors, making it an ideal choice for a wholesome, vegetarian-friendly meal any time of the year.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 8 servings
Calories: 375
Ingredients Method Notes

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

Method
 

  1. Fill a large pot with salted water and bring it to a rolling boil. Add the penne pasta and cook, stirring every so often, until it is tender, about 11 minutes. Drain the pasta thoroughly and return it to the pot.
  2. While the pasta cooks, warm olive oil in a large skillet over medium-high heat. Toss in the asparagus, yellow bell pepper, and broccoli, sautéing for 2 to 3 minutes with occasional stirring. Add zucchini and continue cooking for another 1 to 2 minutes until the vegetables are tender but still crisp. Season with salt and black pepper then transfer the cooked vegetables to a bowl.
  3. Return the skillet to the stove and melt the butter over medium heat. Sauté the minced shallot and garlic until fragrant and soft, about 2 minutes. Add lemon zest and vegetable broth; let the mixture simmer until the broth volume halves, which will take approximately 4 to 5 minutes. Stir in the heavy cream along with 2 tablespoons of lemon juice.
  4. Mix the frozen peas into the pot with the pasta followed by the sautéed vegetables. Pour the creamy lemon sauce over the pasta and veggies and combine everything gently. Add the shredded Parmesan cheese and the last tablespoon of lemon juice. Fold in the halved grape tomatoes and chopped basil. Adjust seasoning with salt and black pepper to your taste.
  5. Transfer the pasta primavera to a serving dish and top it with the Italian parsley, extra Parmesan, and a sprinkle of crushed red pepper flakes. Serve immediately while warm.

Notes

  • Feel free to swap in other vegetables like mushrooms, yellow squash, artichoke hearts, carrots, spinach, or kale for variety. This recipe is versatile with pasta choices; opt for gluten-free pasta if needed. For extra protein, add chicken, shrimp, beans, or tofu. Store leftovers in an airtight container in the refrigerator for up to 5 days.