Pasta primavera is your ticket to a garden-fresh dinner bursting with vibrant flavors! Imagine tender penne pasta, lightly coated in olive oil, and mingled with crisp asparagus, zesty lemon, plump cherry tomatoes, and a sprinkle of red pepper flakes. Add a generous helping of freshly grated Parmesan cheese, and you’ve got a dish that’s not only colorful but irresistibly delicious too! Why reach for a takeout menu when you can whip up this masterpiece in your kitchen? Trust me, it’s an uncomplicated recipe that delivers a high-end restaurant experience right on your plate.
What is Pasta Primavera?
The word “primavera” means springtime in Italian. In the era before seasonal cooking was customary, pasta primavera was the recipe to order for the best and brightest of spring vegetables. Nowadays, this veggie packed pasta is ready to serve during any season! Loaded with phenomenal, bright veggies, topped with zesty parmesan – not only does this dish taste incredible, you can feel good about eating it as well.
Penne – You can substitute with any pasta of your choice. Olive Oil – You can substitute with sunflower, safflower, avocado or vegetable oil. Onion – Large and chopped. Asparagus – Fresh, trimmed and cut into 2-inch pieces. Mushrooms – Sliced. I used cremini mushrooms but you can use regular white mushrooms as well. Zucchini – I used a small zucchini, halved lengthwise and sliced. Carrot – A medium carrot shredded. Tomato – I used cherry tomatoes, cut in half. They work the best since they are bite sized. You can substitute grape tomatoes as well. Garlic – Use as much garlic as you like. Italian Seasoning – Made up of oregano, rosemary, thyme and basil. If you don’t have Italian seasoning you can use a mix of any of the above. Salt & Pepper – To taste. Red Pepper Flakes – to add a bit of heat. You can remove these if you’d like, or use more or less to your preference. Parmesan Cheese – You can substitute with your favourite cheese. Lemon – Cut into wedges, this is optional for serving.
You’re going to love how simple and satisfying this pasta primavera recipe is! Let’s walk through it together. First, let’s get that penne cooking according to the package instructions. Make sure to save ½ cup of the pasta water before draining. We’ll use it later to get the perfect saucy texture. Now, heat up that olive oil in a large skillet over medium-high heat and toss in the onions. Once they’ve softened up in 2 to 3 minutes, you’ll want to add the asparagus, mushrooms, and zucchini. Cook ’em until they’re tender, which should take about 5 minutes. Feeling the fresh garden vibes already? Next, toss in the shredded carrot, halved cherry tomatoes, minced garlic, Italian seasoning, salt, pepper, and red pepper flakes. Stir it all together and cook for just a minute until those tomatoes begin to soften. It’s starting to smell heavenly, right? Stir in the cooked penne, ½ cup of Parmesan cheese, and a little of that pasta water you saved earlier. This will give you the perfect consistency. Serve the pasta in bowls and top with the remaining Parmesan cheese. Don’t forget to add a lemon wedge on the side for a little zesty twist.
Storage
Storing Pasta Primavera is a breeze. Simply place any leftover pasta in an airtight container and refrigerate. It will keep well for up to 3 to 4 days. If the pasta seems a bit dry when reheating, just add a splash of water or olive oil to bring back its original texture. Enjoying this delightful dish the next day is almost as good as the day you made it! To freeze, transfer the pasta to an airtight container and store in the freezer for up to 3 months.
Other Recipes To Try
Arugula and Walnut Pesto Pasta Creamy Avocado and Spinach Pasta Bruschetta Pasta Italian Roasted Mushrooms and Veggies Vegetarian Stuffed Mushrooms Spinach Artichoke Pasta Caprese Salad One Pot Pasta
title: “Pasta Primavera” ShowToc: true date: “2024-10-19” author: “Raphael Lue”
Be sure to try my Tomato Basil Pasta recipe next!
Pasta Primavera
This Pasta Primavera recipe has savory pasta tossed in a delicious parmesan cream sauce with a fresh, vibrant assortment of vegetables, including broccoli, peppers, onions, zucchini, carrots, peas, and more! Some pasta primavera recipes don’t include a cream sauce, but you better believe this one does. (But it’s on the lighter side, made with 50% chicken broth and 50% half and half.) This dish originated at a fancy restaurant in New York called Le Cirque, and their version contained lots of heavy cream, butter, and parmesan. So we’re paying a little homage to the original. I can’t wait for you to try this. Be sure to check out my pro tips below!
How to Make It
Note: This is just an overview. See recipe card below this post for ingredient quantities and full instructions. Sauté the broccoli, onions, carrots, and peppers in olive oil over medium-high heat for 3 minutes. Add the zucchini, tomatoes, and peas. Season the vegetables with salt and pepper and cook for 2-3 more minutes. Remove and set aside.
Melt butter and garlic in the same skillet and add the flour. Cook for 2 minutes. Add the sauce mixture in small splashes, stirring continuously. Bring to a boil, then reduce to a simmer. Stir the Parmesan cheese into the sauce over low heat, followed by the lemon juice. Add cooked pasta and toss to combine.
Add the vegetables and toss to combine and heat through. Serve!
Storage
Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. Leftovers can be reheated in the microwave (I use “melt” mode which is lower power), or in a makeshift double boiler on the stovetop, which is an even better way to reheat.
Cream sauces don’t always reheat quite back to their original consistency, but this one comes close.
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Tried This Recipe?
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3-Quart Stainless Steel Sauté Pan– The same size as pictured in this recipe. 1 quart measuring cup with a spout– This is what I use to combine the gravy ingredients at the beginning. The spout makes it easy to add it to the roux in small splashes. Spice Rack– This is the one I have, it’s a snap to measure out your seasonings quickly and easily. (Big time saver.) Measuring Spoons– I have these magnetic ones which stay nice and organized in my utensil drawer. Box Cheese Grater– Always grate cheese from a block, it melts and tastes much better. Pasta Strainer– This is the one I have. Better Than Bouillon– This is what I always use for broth/bouillon in my recipes. It takes very little space and makes it easy to measure out customized amounts of broth.
