Pasta primavera is one of those dishes that looks and tastes like springtime on a plate. But here’s the best part — it’s just as great in the middle of winter when you need something bright and comforting.
Loaded with colorful vegetables, tossed with pasta, and finished with a light, flavorful sauce, this dish is as versatile as it is delicious.
Whether you’re feeding a family, meal prepping for the week, or trying to eat more veggies, pasta primavera checks every box. It’s fast, flexible, and always satisfying.
Ingredients
- 12 oz pasta (penne, farfalle, or spaghetti)
- 2 tablespoons olive oil
- 1 small red onion, thinly sliced
- 3 cloves garlic, minced
- 1 cup broccoli florets
- 1 cup asparagus, cut into 1-inch pieces
- 1 zucchini, halved and sliced
- 1 red bell pepper, julienned
- 1 cup cherry tomatoes, halved
- 1/2 cup frozen peas
- Salt and pepper to taste
- 1/2 teaspoon crushed red pepper flakes (optional)
- Juice of 1 lemon
- 1/2 cup grated Parmesan cheese (plus more for serving)
- 1/4 cup chopped fresh basil or parsley
- Optional: 1/4 cup pasta water to loosen sauce
Step 1: Boil the Pasta
Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve about 1/4 cup of the pasta water before draining.
While the pasta is cooking, start preparing your vegetables.
Step 2: Sauté the Vegetables
In a large skillet or sauté pan, heat the olive oil over medium heat. Add the red onion and cook for 2–3 minutes until softened. Add the garlic and cook for 30 seconds more.
Next, add the broccoli and asparagus. Sauté for 3–4 minutes, then stir in the zucchini and bell pepper. Cook another 3 minutes until the vegetables are just tender but still crisp.
Finally, toss in the cherry tomatoes and peas. Season with salt, pepper, and red pepper flakes if using. Cook for another 2–3 minutes until the tomatoes start to soften slightly.
Step 3: Combine with Pasta
Add the drained pasta directly to the skillet with the vegetables. If your skillet isn’t large enough, combine everything in a large mixing bowl.
Squeeze in the lemon juice and add the Parmesan. Toss everything together, adding a splash of reserved pasta water if it feels too dry. The cheese will melt into a light, silky coating that clings to the pasta and veggies.
Finish with fresh herbs and give it a final taste. Adjust salt, pepper, or lemon juice as needed.
Why This Dish Works
Pasta primavera is all about balance. The vegetables bring crunch, color, and flavor; the pasta offers comfort and structure. The olive oil and lemon juice keep it light, while the Parmesan adds savory depth.
It’s also a great way to use up odds and ends in your fridge. No asparagus? Try green beans. Don’t have cherry tomatoes? Use sun-dried. The recipe is forgiving and designed to adapt.
Add Protein If You Like
Want to bulk it up a bit more? Here are a few protein-packed add-ins:
- Grilled or roasted chicken
- Sautéed shrimp or scallops
- Chickpeas or white beans for a vegetarian option
- Crumbled feta or goat cheese for a tangy kick
You can also swap the Parmesan for a plant-based version to keep it dairy-free.
Make-Ahead and Storage Tips
Pasta primavera tastes best fresh, but it also stores well. Leftovers can be kept in the fridge for up to 3 days in an airtight container.
Reheat gently on the stovetop or in the microwave with a splash of water or broth to loosen things up. You can also enjoy it cold as a pasta salad-style lunch.
If you’re prepping ahead, consider keeping the pasta and vegetables separate until ready to serve. This helps maintain texture.
Serving Suggestions
Serve pasta primavera on its own or with a simple side. A few great options:
- Garlic bread or focaccia
- Green salad with vinaigrette
- Roasted veggies for extra fiber
- A glass of crisp white wine or sparkling water with lemon
For a fancier meal, pair it with grilled fish or chicken and serve family-style.
Final Thoughts
Pasta primavera is a true celebration of vegetables. It’s easy to make, endlessly customizable, and satisfying without being heavy. Whether you follow this recipe exactly or use it as a template to clean out your crisper drawer, you’ll end up with a colorful, healthy, and comforting meal.
Make it for dinner, meal prep it for lunches, or serve it at your next gathering. It’s the kind of dish that brings people together and makes the most of what’s in season.
