If you’re looking for a fresh, vibrant dish that’s as easy as it is delicious, you’re going to adore this Easy Vegetable Pasta Primavera Recipe. It’s one of those meals I turn to when I want something light but still packed with flavor—and the best part? It comes together in about 30 minutes. When I first tried this, I was amazed at how the bright veggies and zesty lemon really make the pasta sing. Trust me, once you make this, it will quickly become a weeknight favorite in your kitchen too!
Why You’ll Love This Recipe
- Quick and Easy: Ready in just about 30 minutes, perfect for busy nights.
- Fresh and Flavorful: Bright lemon juice and colorful veggies make every bite pop.
- Flexible Ingredients: Use whatever seasonal veggies you have handy.
- Crowd-Pleaser: My family goes crazy for this one—easy to make and even easier to enjoy.
Ingredients You’ll Need
Each ingredient in this Easy Vegetable Pasta Primavera Recipe is chosen for its fresh flavor and bright texture. I love picking veggies that complement each other, and you’ll find that these simple staples create a dish that’s both beautiful and satisfying.
- Penne Pasta: Holds sauce and veggies perfectly, plus cooks quickly and stays al dente.
- Extra-Virgin Olive Oil: Adds richness and helps sauté the veggies gently without overpowering them.
- Garlic Cloves: Thinly sliced to infuse the oil with just the right amount of flavor.
- Yellow Squash & Zucchini: These mild squashes lend a tender bite and subtle sweetness.
- Asparagus: Adds a bit of crunch and that beautiful, fresh green color.
- Cherry Tomatoes: Bursting with juicy brightness that balances the veggies and pasta.
- Red Onion: Provides a slight sharpness—slice thinly so it softens as it cooks.
- Sea Salt: Enhances every flavor without being harsh.
- Frozen Peas: Thaw before adding—it’s a quick way to add sweetness and pop of color.
- Pecorino Cheese: Sharp and salty, it melts into the dish for savory depth.
- Fresh Lemon Juice: This is the star that brightens everything and ties the flavors together.
- Red Pepper Flakes: Just a pinch for a hint of heat—you can always add more if you like it spicy.
- Fresh Basil Leaves: Adds fresh, aromatic herbiness that makes this dish totally irresistible.
- Fresh Tarragon (Optional): If you have it, this herb adds a lovely anise-like note that pairs beautifully with the lemon.
- Freshly Ground Black Pepper: For seasoning and a bit of warmth.
Variations
I love how versatile this Easy Vegetable Pasta Primavera Recipe is—you can easily swap in veggies based on the season or what’s in your fridge. That makes it not only easy but exciting to tweak again and again.
- Swap the Pasta: I sometimes use farfalle or fusilli instead of penne, which hold the sauce just as well. Each shape brings a new texture experience.
- Veggie Variations: When asparagus is out of season, snap in green beans or snap peas—I discovered this trick last spring, and it’s just as fresh.
- Make it Vegan: Skip the pecorino and add nutritional yeast and a little extra lemon for cheesy brightness without dairy.
- Add Protein: For a heartier meal, toss in grilled chicken, shrimp, or white beans—I love this when feeding a hungry crowd.
How to Make Easy Vegetable Pasta Primavera Recipe
Step 1: Perfectly Cook the Pasta
Bring a large pot of salted water to a rolling boil—salting the water is key because it seasons the pasta from the inside out. Cook the penne according to the package instructions until al dente, which means it still has a nice bite—it shouldn’t be mushy. After draining, toss the pasta with a little extra-virgin olive oil to keep it from sticking while you prepare the veggies. I’ve learned that this small step keeps your pasta texture spot on when you’re ready to combine everything.
Step 2: Sauté the Vegetables Just Right
Heat olive oil in a large deep skillet over medium heat, then add sliced garlic first to infuse the oil—watch it carefully so it doesn’t burn, which you definitely want to avoid. Next, toss in the yellow squash, zucchini, asparagus, cherry tomatoes, and thinly sliced red onion. Season with sea salt and freshly ground black pepper. Sauté everything for about 3 to 4 minutes until the veggies just start to soften but still have a fresh crunch. This is where you want to stop because the vegetables will continue to cook when they meet the warm pasta. Trust me, no one wants soggy, overcooked veggies here!
Step 3: Combine Pasta and Fresh Flavors
Now it’s time to bring it all together. Add the drained pasta, thawed peas, grated pecorino cheese, fresh lemon juice, and a pinch of red pepper flakes to the skillet. Toss everything gently until the cheese melts slightly and coats the pasta and veggies. Finally, stir in fresh basil and tarragon if you’re using it. Season with extra salt and pepper to taste. This step is where the magic happens—everything blends perfectly, and that lemon juice gives it such a lively kick that I look forward to every time!
Step 4: Garnish and Serve
Before serving, I drizzle a little extra-virgin olive oil on top and sprinkle some more fresh basil leaves for that gorgeous pop of green and fresh aroma. It really makes the dish feel special — simple yet elegant. Serve it up immediately and watch your friends and family dig in with big smiles.
Pro Tips for Making Easy Vegetable Pasta Primavera Recipe
- Don’t Overcook Your Veggies: I learned early on that sautéing just until tender-crisp keeps all those beautiful textures and colors intact.
- Use Fresh Herbs: Fresh basil truly brightens up the whole dish, so don’t skimp here—and add them right at the end for the best aroma.
- Salt Your Pasta Water Well: This is a game-changer I discovered that enhances overall flavor without needing to add too much salt later.
- Add Lemon Juice Last: Adding lemon juice just before serving keeps its fresh zing vibrant instead of dulling during cooking.
How to Serve Easy Vegetable Pasta Primavera Recipe
Garnishes
I love topping this dish with extra fresh basil leaves and a light drizzle of good-quality olive oil for a glossy finish. Sometimes I like to add a sprinkle of toasted pine nuts or a few shavings of Pecorino Romano for a bit of crunch and extra richness.
Side Dishes
Pair this with a crisp green salad or some crusty garlic bread to scoop up every bit of sauce. Occasionally, I’ve served it alongside grilled lemon chicken or roasted salmon to add some protein to the meal.
Creative Ways to Present
For a casual dinner party, I sometimes serve this straight from a large colorful bowl at the center of the table with fresh herbs scattered on top. Another favorite is plating individual portions with a lemon wedge on the side and a sprinkle of edible flowers for an extra special touch.
Make Ahead and Storage
Storing Leftovers
Any leftovers I have go into an airtight container and keep well in the fridge for up to 3 days. I’ve found that the flavors actually meld and taste even better the next day. Just give it a quick stir before reheating to redistribute the sauce and veggies.
Freezing
I don’t recommend freezing this one because the fresh veggies and herbs lose their texture and vibrancy after thawing. It’s best enjoyed fresh or refrigerated for a short time.
Reheating
I gently reheat leftovers in a skillet over low-medium heat with a splash of water or extra olive oil to keep the pasta from drying out. This helps refresh the veggies and brings the whole dish back to life without making it mushy.
FAQs
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Can I use other types of pasta for this recipe?
Absolutely! While penne works beautifully because it holds the sauce nicely, you can use farfalle, fusilli, or even spaghetti if that’s what you have. Just adjust cooking time to ensure al dente texture.
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How do I make this dish vegan?
Skip the pecorino cheese and replace it with nutritional yeast for a cheesy flavor, or leave it out entirely. Also, double-check your pasta ingredients to ensure they’re vegan-friendly.
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Can I prepare the veggies ahead of time?
Yes, you can chop all the vegetables a few hours ahead and keep them covered in the fridge. Just sauté them fresh when you’re ready to make the dish for the best texture and flavor.
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What if I don’t have tarragon?
Tarragon is optional and adds a lovely subtle anise note, but the recipe is excellent without it. Fresh basil is the key herb here, so if you only have basil, go with that—you won’t miss the tarragon much.
Final Thoughts
This Easy Vegetable Pasta Primavera Recipe holds a special place in my heart because it’s simple, colorful, and consistently delicious. I often make it for both weekday dinners and casual get-togethers because it’s always a crowd-pleaser. If you want a pasta dish that feels light yet satisfying, fresh but comforting, give this one a try—you’ll find it’s as easy as it is fantastic!
Print
Easy Vegetable Pasta Primavera Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Description
Pasta Primavera is a vibrant and fresh Italian-inspired dish featuring penne pasta tossed with a medley of sautéed spring vegetables, pecorino cheese, fresh herbs, and a bright lemon dressing. Perfect as a light yet satisfying meal, it highlights the crispness of asparagus, zucchini, squash, and the sweetness of cherry tomatoes, all enhanced with garlic and a hint of red pepper flakes.
Ingredients
Pasta
- 10 ounces penne pasta
Vegetables & Aromatics
- 2 tablespoons extra-virgin olive oil, plus more for drizzling
- 4 garlic cloves, sliced
- 1 yellow squash, sliced into thin half-moons
- 1 zucchini, sliced into thin half-moons
- 1 bunch asparagus, chopped into 1-inch pieces
- 1 cup cherry tomatoes, halved
- 1 cup thinly sliced red onion
- ½ cup frozen peas, thawed
Seasonings and Herbs
- 1 teaspoon sea salt
- Freshly ground black pepper
- Red pepper flakes, to taste
- 3 tablespoons fresh lemon juice
- 1 cup fresh basil leaves, plus more for garnish
- ¼ cup fresh tarragon, optional
Cheese
- ¾ cup grated pecorino cheese
Instructions
- Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add the penne pasta and cook according to the package instructions until al dente, typically around 10-12 minutes. Drain the pasta well and immediately toss with a drizzle of olive oil to prevent sticking and keep it glossy.
- Sauté the Vegetables: While the pasta is cooking, heat 2 tablespoons of extra-virgin olive oil in a large, deep skillet over medium heat. Add the sliced garlic, yellow squash, zucchini, chopped asparagus, cherry tomatoes, red onion, sea salt, and several grinds of black pepper. Sauté the mixture for 3 to 4 minutes, stirring occasionally, until the vegetables become tender yet still retain a slight bite and vibrant color.
- Combine Pasta and Vegetables: Add the cooked pasta to the skillet along with the thawed peas, grated pecorino cheese, fresh lemon juice, and a pinch of red pepper flakes. Toss everything thoroughly to combine the flavors and melt the cheese slightly into the warm pasta and vegetables.
- Finish with Herbs and Season: Gently stir in the fresh basil leaves and tarragon if using. Taste and adjust seasoning with additional salt, black pepper, or red pepper flakes if desired. Garnish with extra basil leaves before serving to add a fresh, aromatic touch.
Notes
- For a gluten-free option, substitute penne pasta with a gluten-free variety.
- Frozen peas should be thawed to maintain the bright color and texture in the dish.
- Fresh pecorino cheese is recommended for the best flavor, but Parmesan can be substituted if needed.
- To enhance the flavor, let the sautéed vegetables cook just until tender to keep their natural crunch and freshness.
- Adjust the amount of red pepper flakes according to your spice preference.
Nutrition
- Serving Size: 1 serving (about 1/4 of recipe)
- Calories: 370 kcal
- Sugar: 5 g
- Sodium: 390 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 6 g
- Protein: 14 g
- Cholesterol: 10 mg
