Go Back
–+ servings
Fresh Spring Pasta Primavera

Fresh Spring Pasta Primavera: Taste the Season's Best Veggies

Fresh Spring Pasta Primavera is a quick and healthy dish featuring vibrant seasonal vegetables.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 12 oz Pasta Choose your favorite type, like penne or fusilli.
For the Vegetables
  • 2 tbsp Olive Oil Avocado oil can be used as a substitute.
  • 1 Onion Can substitute with shallots.
  • 1 cup Broccoli Feel free to swap with green beans.
  • 1 cup Asparagus Zucchini or snap peas can be used instead.
  • 1 cup Bell Pepper Any color works or omit if less sweetness desired.
  • 1 cup Zucchini Yellow squash can be a substitute.
  • 1 cup Yellow Squash Mushrooms can work as an alternative.
  • 2 cloves Garlic Fresh garlic is recommended.
  • 1 cup Cherry Tomatoes Grape tomatoes are a suitable stand-in.
  • 1 cup Frozen Peas Fresh peas or edamame can also be used.
For the Sauce
  • 2 tbsp Butter Vegan butter or olive oil can be used for dairy-free option.
  • 2 tbsp Lemon Juice Essential for the zesty kick.
  • 1 tbsp Lemon Zest Adds to the fresh flavor.
  • 1/2 cup Parmesan Cheese Nutritional yeast can substitute for a vegan version.
  • 1/4 cup Fresh Basil Parsley can work if basil is unavailable.
  • to taste Salt
  • to taste Pepper
  • to taste Red Pepper Flakes

Equipment

  • Large pot
  • Colander
  • Large skillet
  • Cutting board
  • Chef's knife

Method
 

Step‑by‑Step Instructions
  1. Wash and chop all vegetables: onion, broccoli, asparagus, bell pepper, zucchini, yellow squash, and cherry tomatoes into uniform sizes, about one-inch pieces.
  2. In a large pot, bring salted water to a boil. Add pasta and cook al dente according to package, about 8-10 minutes. Reserve ½ cup pasta water before draining.
  3. In a skillet, heat olive oil over medium heat. Sauté onions, broccoli, asparagus, and bell pepper for about 5 minutes. Add zucchini and yellow squash, cooking for an additional 3-5 minutes until tender-crisp. Stir in minced garlic, cooking for another minute.
  4. Add drained pasta to the skillet with vegetables. Toss in butter, reserved pasta water, lemon juice, and zest. Stir gently over low heat for about 3-4 minutes.
  5. Remove from heat and fold in Parmesan cheese and fresh basil. Season with salt, pepper, and red pepper flakes to taste. Serve immediately.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 56gProtein: 12gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 20mgSodium: 500mgPotassium: 450mgFiber: 7gSugar: 4gVitamin A: 2500IUVitamin C: 60mgCalcium: 150mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 3 days. For freezing, store in a freezer-safe container for up to 2 months. Reheat gently in a skillet with a splash of water for best results.

Tried this recipe?

Let us know how it was!