Description
A colorful, veggie-packed pasta primavera that brings all the brightness of spring to your plate! This Vibrant Pasta Primavera is creamy, satisfying, and perfect for busy weeknights or lazy weekends. Use whatever fresh or frozen veggies you have on hand — it’s flexible, fuss-free, and full of flavor.
Ingredients
For the Pasta Base:
- 12 ounces pasta (penne, farfalle, or linguine work beautifully)
- 2 tablespoons salt (for pasta water)
For the Vegetable Medley:
- 3 tablespoons extra virgin olive oil, divided
- 1 medium zucchini, quartered lengthwise and sliced
- 1 yellow squash, quartered lengthwise and sliced
- 1 red bell pepper, julienned
- 1 orange or yellow bell pepper, julienned
- 1 cup cherry tomatoes, halved
- 1 small red onion, thinly sliced
- 3 cloves garlic, thinly sliced (not minced)
- 1 cup fresh asparagus, woody ends removed, cut into 2-inch pieces
- 1 cup snap peas, strings removed
- 1/2 teaspoon red pepper flakes (optional)
For the Light Sauce:
- 3 tablespoons unsalted butter
- 1/4 cup dry white wine (such as Pinot Grigio)
- 1/2 cup vegetable broth
- Zest and juice of 1 lemon
- 1/2 cup freshly grated Parmesan cheese, plus more for serving
- 1/4 cup fresh basil leaves, torn or chiffonade
- 2 tablespoons fresh Italian parsley, chopped
- Salt and freshly ground black pepper, to taste. Easy on the ground pepper, especially if you have already used some pepper flakes.
Instructions
- Prepare Your Pasta: Bring a large pot of water to a rolling boil. Add the salt, then add your pasta. Cook until al dente according to package instructions. Reserve 1 cup of pasta water before draining.
- Begin Vegetable Symphony: While pasta cooks, heat 2 tablespoons olive oil in a large, deep skillet over medium-high heat. Add the firmer vegetables first—zucchini, yellow squash, bell peppers, and red onion. Sauté for 3-4 minutes until they begin to soften but still maintain their bright colors.
- Layer in Remaining Vegetables: Add the asparagus and snap peas, cooking for another 2 minutes. Finally, add cherry tomatoes, sliced garlic, and red pepper flakes (if using). Cook for 1 minute more, just until the tomatoes begin to release their juices and the garlic becomes fragrant without browning.
- Create the Delicate Sauce: Reduce heat to medium-low and add butter to the vegetables, allowing it to melt. Pour in the white wine and let it simmer for 1 minute to cook off the alcohol. Add the vegetable broth, lemon zest, and lemon juice, stirring gently to combine.
- Bring Everything Together: Add the drained pasta directly to the skillet with the vegetables and sauce. Toss gently to combine everything, allowing the pasta to absorb some of the sauce. If the mixture seems too dry, add the reserved pasta water a few tablespoons at a time until you reach your desired consistency.
- Finish with Freshness: Remove from heat and fold in the Parmesan cheese, basil, and parsley. Season with salt and freshly ground black pepper to taste, remembering that the Parmesan adds saltiness.
- Serve Immediately: Transfer to a large serving platter or individual bowls. Drizzle with the remaining tablespoon of olive oil and sprinkle with additional Parmesan cheese if desired.
Notes
Can I use frozen vegetables instead of fresh? While fresh vegetables provide the best texture and flavor, you can use frozen in a pinch. Thaw completely and pat dry before adding to avoid excess water in your sauce. Tell me in the comments if you want to see a pasta primavera recipe with frozen vegetables here.
Is there a gluten-free option? Absolutely! Simply substitute your favorite gluten-free pasta. Rice-based or corn-based varieties work particularly well with this recipe.
How can I make this ahead for a dinner party? Prep all the vegetables and store them separately. Cook your pasta just slightly under al dente, toss it with a bit of olive oil, and refrigerate. When you’re ready to serve, bring the pasta to room temperature while you cook the vegetables and sauce. Then, combine everything and heat it through. However, if you have a little extra time, making everything fresh tastes much better and is still a quick dish to prepare.
What if I don’t want to use wine in the recipe? You can substitute additional vegetable broth with a tablespoon of white wine vinegar to approximate the acidity and flavor profile of the wine.
- Prep Time: 15 min
- Cook Time: 15 min
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 1/2 cup
- Calories: 420
- Sugar: 6 g
- Sodium: 280 mg
- Fat: 14 g
- Saturated Fat: 4 g
- Carbohydrates: 60 g
- Fiber: 5 g
- Protein: 12 g