Posted Apr 14, 2021, Updated Mar 01, 2024 When I need a healthy and hearty meal in a hurry, I turn to this pasta primavera recipe! It’s a fresh, bright and lemony, vegetable-packed pasta dish that everyone loves. This pasta primavera recipe is versatile and is ready in under 30 minutes making it an easy and healthy weeknight meal. I enjoy primavera pasta in the summer months when our garden is full of fresh veggies, but I also love to make it in the cooler seasons of the year as an empty-out-the-fridge meal.
Pasta Primavera Ingredients & Substitutions
Let’s discuss the ingredients in this pasta primavera recipe, as well as possible substitutions.
Olive oil. avocado oil and canola oil are good substitues. Red onion. Any onion variety works well: yellow, sweet, etc. Vegetables. This pasta primavera recipe calls for 5 cups of vegetables. You can substitute your favorites for any of those listed in the recipe. Salted Butter. Unsalted butter works well in this recipe. Lemon Juice/zest. You can use bottled lemon juice or freshly squeezed. You will need the juice of 3-4 fresh lemons to equal ½ cup. Grated Parmesan cheese. Go for high-quality parmesan for the best results. It can be grated or shredded. Fresh basil. I’ve made this primavera pasta without it in the winter months, but always prefer when it is included.
Pasta Suggestions (besides Penne)
Shaped pasta (my preference): I prefer using shaped pasta because it soaks in the lemon sauce in every nook and cranny and tastes amazing. some suggestions other than penne are: bow ties (aka Farfalle) , rigatoni, fusilli, wheels (rotelle), etc. Spaghetti noodles: bucatini is my favorite. But angel hair, tagiatelle, linguine, etc. Chickpea pasta is a great gluten-free option!
How to Make Pasta Primavera
Let’s walk through how to make pasta primavera step-by-step, and don’t forget to watch the video. The first step in this recipe is to cook the pasta. Be sure to use heavily salted water for the best flavor. Reserve ½ cup of the water for later. While the pasta is cooking, whisk together olive oil, lemon juice in a small bowl. Then, set it aside to use later. While the pasta is cooking, cook the onion, carrot, garlic and olive oil in a large, nonstick skillet over medium-high heat until it just becomes tender (about 3 minutes). Then, add the broccoli, red pepper and zucchini and cook for an additional 3 minutes. Finally, add tomatoes, corn, peas, Italian seasoning, salt, pepper and butter and cook until the butter is melted. Next, add the pasta to the cooked vegetables and stir to combine. Add the lemon/olive oil mixture, parmesan cheese, and fresh basil and stir until evenly distributed. Cook until the sauce thickens and coats the veggies and pasta, about 3-5 minutes. If the sauce dries out too much, it might be necessary to add up to ½ cup of the pasta water to the mixture to moisten.
Serve the Pasta Primavera
Once the pasta primavera is finished cooking, serve it warm with a sprinkle of parmesan cheese and toasted pine nuts. Don’t forget to make this authentic Italian tiramisu for dessert! Or serve it with more of our favorite Italian recipes.
Store
Store any leftovers in an airtight container in the refrigerator for up to 5 days. Reheat it in the microwave. I don’t recommend freezing this recipe. If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can see your creations!
