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PASTA PRIMAVERA centered hero view, clean and uncluttered
Yesica Andrews

Pasta Primavera Recipe: Easy Fresh and Delicious Dinner

Delight in the fresh, vibrant taste of Pasta Primavera with this simple and colorful dish. Loaded with crisp spring vegetables and dressed in a light lemon cream sauce, this Italian-inspired pasta is perfect for any time you crave a bright, wholesome meal.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 8 servings
Calories: 375
Ingredients Method Notes

Ingredients
  

  • 16 oz penne pasta
  • 1 tablespoon olive oil
  • 8 oz asparagus, cut into 1 ½-inch pieces
  • 1 yellow bell pepper, cut into 1 ½-inch pieces
  • 2 cups small broccoli florets
  • 1 small zucchini, chopped
  • Salt and black pepper to taste
  • 2 tablespoons unsalted butter
  • 1 shallot, minced
  • 4 garlic cloves, minced
  • Zest of 1 lemon
  • Dash crushed red pepper flakes
  • 1 cup vegetable broth
  • ½ cup heavy cream
  • 3 tablespoon lemon juice, divided
  • 1 cup frozen peas
  • ½ cup shredded Parmesan cheese
  • 1 ½ cups halved grape tomatoes
  • ¼ cup chopped basil
  • 2 tablespoons Italian parsley, for garnish
  • Extra parmesan cheese, for garnish
  • Crushed red pepper flakes, for garnish

Method
 

  1. Fill a large pot with water and bring it to a rolling boil. Season the water with salt, add the penne, and cook for about 11 minutes while stirring occasionally. Drain the pasta thoroughly and return it to the pot.
  2. While the pasta cooks, warm olive oil in a large skillet over medium-high heat. Add the asparagus, yellow bell pepper, and broccoli, sautéing for 2 to 3 minutes, stirring now and then. Toss in the zucchini and continue cooking for 1 to 2 minutes until the vegetables are tender but retain some crunch. Season with salt and black pepper, then transfer the vegetables to a bowl.
  3. Return the skillet to the stove and melt the butter over medium heat. Add the minced shallot and garlic, cooking gently for roughly 2 minutes until fragrant. Mix in the lemon zest and vegetable broth, letting the mixture simmer until it reduces by about half, which takes around 4 to 5 minutes. Stir in the heavy cream and 2 tablespoons of lemon juice.
  4. Fold the frozen peas into the pot with the drained pasta. Add the sautéed vegetables, then pour the lemon cream sauce over everything. Stir everything together until fully coated. Mix in the Parmesan cheese and the remaining tablespoon of lemon juice. Carefully fold in the grape tomatoes and chopped basil. Adjust seasoning with salt and black pepper as preferred.
  5. Transfer the completed pasta primavera to a large serving bowl or platter. Garnish with the chopped Italian parsley, extra Parmesan cheese, and a sprinkle of crushed red pepper flakes. Serve the dish warm and enjoy.

Notes

  • Feel free to switch up the vegetables with mushrooms, yellow squash, artichoke hearts, carrots, spinach, or kale. Use any pasta shape you like or gluten-free pasta if needed. For extra protein, consider adding chicken, shrimp, beans, or tofu. Store leftovers in an airtight container in the refrigerator for up to 5 days.