Pasta Primavera is a vibrant celebration of fresh vegetables and al dente pasta, ready in just 30 minutes. Crisp-tender broccoli, sweet bell peppers, and juicy cherry tomatoes mingle with a light, garlicky sauce for a dish that’s as colorful as it is flavorful. Each bite offers a satisfying mix of textures, from the tender pasta to the crunch of perfectly cooked veggies. It’s a wholesome, feel-good meal that’s quick enough for busy weeknights yet elegant enough to impress guests.
This recipe brings together the best of spring and summer produce in a dish that’s both nourishing and indulgent. The bright, herbaceous notes of basil and parsley complement the creamy Parmesan finish, creating a harmony of flavors that’s simply irresistible. With minimal prep and cook time, you’ll have a restaurant-worthy meal on the table before you know it. It’s the perfect way to savor the season’s bounty in every forkful.
Fresh & Flavorful Ingredients
- 10 ounces penne pasta (or substitute with your favorite pasta shape)
- 2 tablespoons extra-virgin olive oil, plus more for drizzling
- 4 garlic cloves, thinly 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
- 1 teaspoon sea salt
- ½ cup frozen peas, thawed (or fresh peas if in season)
- ¾ cup grated pecorino cheese (Parmesan works as a substitute)
- 3 tablespoons fresh lemon juice
- Pinch of red pepper flakes (adjust to taste)
- 1 cup fresh basil leaves, plus more for garnish
- ¼ cup fresh tarragon (optional, for added herb flavor)
Freshly ground black pepper, to taste
Simple Step-by-Step Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package instructions until al dente. Drain and toss with a drizzle of olive oil to prevent sticking.
- Sauté the vegetables: Heat 2 tablespoons of olive oil in a large, deep skillet over medium heat. Add the garlic, yellow squash, zucchini, asparagus, cherry tomatoes, red onion, sea salt, and several grinds of black pepper. Sauté for 3–4 minutes, or until the vegetables are tender but still vibrant.
- Combine everything: Add the cooked pasta, thawed peas, grated pecorino cheese, lemon juice, and a pinch of red pepper flakes to the skillet. Toss everything together until well combined.
- Add herbs: Stir in the fresh basil and tarragon (if using). Taste and adjust seasoning with additional salt, pepper, or red pepper flakes as needed.
- Serve: Garnish with extra basil leaves and serve immediately. Enjoy your vibrant Pasta Primavera!
Perfect Pairings: Sauce and Topping Ideas
While this Pasta Primavera is delicious as-is, you can elevate it with a creamy Alfredo sauce or a light pesto drizzle. For a tangy twist, try a balsamic glaze or a sprinkle of toasted pine nuts. Pro tip: Add a dollop of ricotta or goat cheese for extra richness!
Serve It Right: Presentation and Accompaniments
Serve this vibrant dish in a large, shallow bowl to showcase its colorful veggies. Pair it with a crisp white wine like Pinot Grigio or a refreshing iced tea. For a complete meal, add a side of garlic bread or a simple green salad with a lemon vinaigrette.
Make It Ahead: Storage and Reheating Tips
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, add a splash of water or broth and warm it in a skillet over medium heat, stirring occasionally. Note: The pasta may soften slightly, but the flavors will still shine!
Mix It Up: Recipe Variations to Try
Swap penne for farfalle or fusilli, or use gluten-free pasta if needed. Add protein like grilled chicken, shrimp, or tofu for a heartier meal. For a different veggie combo, try broccoli, bell peppers, or mushrooms. Get creative—it’s your kitchen!
Quick Tips: Save Time Without Sacrificing Flavor
Pre-chop your veggies the night before to cut down on prep time. Use pre-sliced garlic or a garlic press to speed things up. If you’re in a rush, skip the tarragon—the basil alone will still deliver plenty of fresh flavor!
Pasta Primavera
Ingredients
- 10 ounces penne pasta
- 2 tablespoons extra-virgin olive oil plus more for drizzling
- 4 cloves garlic 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 red onion thinly sliced
- 1 teaspoon sea salt
- ½ cup frozen peas thawed
- ¾ cup grated pecorino cheese
- 3 tablespoons fresh lemon juice
- red pepper flakes
- 1 cup fresh basil leaves plus more for garnish
- ¼ cup fresh tarragon optional
- Freshly ground black pepper
Instructions
- Bring a large pot of salted water to a boil. Prepare the pasta according to the package instructions, cooking until al dente. Drain and toss with a drizzle of olive oil to prevent sticking.
- Heat the oil in a large, deep skillet over medium heat. Add the garlic, squash, zucchini, asparagus, tomatoes, onion, salt, and several grinds of pepper and sauté for 3 to 4 minutes, or until the vegetables are tender.
- Add the pasta, peas, cheese, lemon juice, and a pinch of red pepper flakes and toss to combine. Stir in the basil and tarragon, if using.
- Season to taste, garnish with more basil, and serve.