A variety of colorful spring vegetables shines in this pasta primavera — six different kinds, to be exact! It’s light, refreshing, and SO flavorful.
Pasta primavera, which translates to “spring pasta,” is a veggie-filled pasta dish that originated in New York in the 1970s. An Italian and Frenchman co-owned a restaurant called Le Cirque, and the creation of this dish sparked quite a bit of controversy between them. Vergnes, the French head chef, refused to allow this abomination to be made in his kitchen. However, Maccioni, the Sicilian, pushed forward to introduce pasta primavera to the restaurant guests — and it ended up being so well-received that it earned fame for decades.
Although pasta primavera is not technically Italian, it takes me right back to Tuscany. The fresh flavors, creamy sauce made with Parmesan and pasta water, loads of ripe vegetables… it is Italy in a bite. What I love most about this recipe is how customizable it is. You can swap out any of the veggies for the ones you have on hand, and it’ll still turn out absolutely mouthwatering!
Hot tip: The key to success for pasta primavera is setting aside pasta water for the sauce — you’ll need about 1/4 cup of it. The starch in it helps to create a beautifully creamy sauce.
Pasta Primavera Video
How To Make Pasta Primavera
Get ready for a guilt-free, “Meatless Monday” meal (although it’s perfect for any day of the week). After a bit of chopping and sautéeing, you’ll have steaming pasta primavera on the table in under 30 minutes!
- Cook the pasta: In a pot of salted boiling water, cook the pasta until it’s al dente. Reserve 1/4 cup of the pasta water.
- Sauté the veggies: In a large skillet over medium-high heat, add the olive oil and sauté the red peppers, broccoli, onions, and garlic. After a couple minutes, add the rest of the veggies, garlic parsley salt, and lemon juice. Sauté until all the veggies are softened.
- Toss everything together: Add the cooked pasta and pasta water to the skillet and toss to combine. Melt in the Parmesan cheese, then serve with fresh basil.
Hot tip: Use Pecorino cheese instead of Parmesan for a tangier, sharper taste. Or, use a blend!
Tips for the Best Pasta Primavera
I’m here to walk you through every step of this incredible dish. Follow these tips for a pasta primavera that brings all the life of spring into your kitchen.
- Use short-cut pasta. I personally love penne, but you can use any pasta that is meant to be eaten by piercing instead of twirling. Farfalle, fusilli, cavatappi, and elbows are some of my faves.
- Add in your favorite veggies. Peas, asparagus, carrots, yellow squash, mushrooms, spinach — you name it! Just about any fresh vegetables you need to use up will work.
- Cut the veggies evenly. The veggies should be roughly the same size as the pasta. Aim for consistency to ensure the veggies cook at the same rate.
- Emulsify the sauce. Here’s where the pasta water comes in clutch. Once all the ingredients have been added, toss continuously to create a smooth sauce with the Parmesan and starchy pasta water. I can’t explain all the science behind it, but it works!
- Garnish the pasta. No pasta dish is complete without fresh basil leaves and extra Parmesan on top. To take it even further, add a sprinkle of red pepper flakes.
Storage & Reheating
It’s hard not to polish off this pasta primavera immediately — that’s how good it is! If you miraculously end up with leftovers, here are the next steps to take.
- Storage: Store leftover pasta primavera for 3-4 days in an airtight container (my favorite set) in the fridge.
- Reheating: Reheat pasta primavera on the stovetop or in the microwave. Add a splash of water to loosen up the sauce if needed.
More Veggie-Filled Pasta Recipes
- 30-Minute Creamy Veggie Pasta — The white sauce is to-die-for!
- Broccoli Mushroom Alfredo Pasta — Super simple and flavorful
- Veggie Lo Mein — Noodles, sauce, and loads of veggies… is there anything better?
- Spaghetti Alla Nerano — Fried zucchini is the star here
Recipe
Ingredients
- 8 oz penne pasta
- 3 tbsp olive oil
- 1 red bell pepper slice into 1 inch pieces
- 8 oz broccoli florets cut into bite size pieces
- 1/2 medium red onion sliced
- 4 garlic cloves minced
- 1 small squash sliced into thin half moon shapes
- 1 small zucchini sliced into thin half moon shapes
- 1 cup cherry tomatoes halved
- 1 tsp garlic parsley salt
- 3 tbsp lemon juice
- 3/4 cup Parmesan cheese grated
- 1/4 cup fresh basil
Instructions
- Bring a pot of salted water to a boil. Cook the pasta according to package instructions until it is al dente. Reserve 1/4 cup of the pasta water for the sauce.
- Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the red peppers, broccoli, onions, and garlic. Sauté the veggies for a couple minutes.
- Add the squash, zucchini, tomatoes, garlic parsley salt, and lemon juice to the skillet. Cook until the veggies are tender.
- Add the cooked pasta and pasta water, then toss everything together to combine.
- Mix in the Parmesan cheese until it is fully melted. Top the pasta with fresh basil, more cheese, and lemon wedges if desired. Serve warm and enjoy!
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