I’ll be honest—when I first heard the words “Pasta Primavera,” I pictured a sad bowl of overcooked noodles and limp vegetables pretending to be healthy. But wow, was I wrong. This homemade Pasta Primavera recipe is pure springtime magic in a bowl—bright, colorful, and exploding with fresh flavor.
Whether you’re a die-hard veggie lover or someone who’s just trying to eat a little cleaner, this easy Pasta Primavera will win you over in one bite. It’s the kind of dish you crave on a sunny day when you want something light but totally satisfying.
Quick to make, endlessly customizable, and full of seasonal produce—it’s become my go-to weeknight dinner and a show-stopper at backyard dinner parties. Trust me, if you’ve never had a proper Pasta Primavera, you’re in for a treat.
Why You’ll Love This Pasta Primavera
- 30-Minute Wonder: From stovetop to table in under half an hour—yes, really.
- Fresh, Flavorful, and Light: It’s like eating a garden—but the delicious kind.
- Totally Customizable: Swap in whatever veggies you have on hand.
- No Cream Needed: Just olive oil, lemon, and cheese for a lighter sauce that still satisfies.
- Weeknight & Dinner Party-Approved: Fancy enough for guests, easy enough for Tuesdays.
How to Make Pasta Primavera (Step-by-Step)
- Boil the pasta
Start by boiling a large pot of salted water. Cook your pasta according to the package instructions until just al dente. Don’t forget to reserve about ½ cup of that starchy pasta water before draining! [Tip: That pasta water is liquid gold—don’t skip it!] - Sauté the veggies
While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Add the broccoli, zucchini, squash, asparagus, and red bell pepper. Sauté for about 5-7 minutes, or until just tender. Toss in the garlic and cherry tomatoes and cook for another 1-2 minutes, until fragrant and juicy. - Bring it all together
Lower the heat and add the drained pasta to the skillet. Add in the butter, lemon zest, lemon juice, and a splash of that reserved pasta water. Sprinkle in the Parmesan and toss everything gently until the sauce coats every noodle. - Finish with fresh herbs
Add chopped basil, adjust seasoning with salt and pepper, and toss again. If it looks a little dry, add another splash of pasta water until it’s silky and perfect. - Serve & swoon
Plate it up, maybe top with extra cheese or basil if you’re feeling fancy, and serve immediately.
Pro Tips & Variations
- Want it creamy? Stir in a splash of heavy cream or a spoonful of ricotta for a luscious twist.
- Make it vegan: Skip the butter and use vegan Parmesan or nutritional yeast.
- Add protein: Toss in grilled chicken, shrimp, or crispy tofu.
- Amp the flavor: A pinch of red pepper flakes adds a nice kick.
- No fresh basil? Try parsley, thyme, or even arugula for a peppery bite.
Storage & Reheating Instructions
- To Store: Keep leftovers in an airtight container in the fridge for up to 3 days.
- To Reheat: Add a splash of water or broth and warm in a skillet over medium heat, tossing gently. Microwave works too—just cover and heat in 30-second bursts.
Pairing Suggestions
- Drink: A crisp glass of Pinot Grigio or sparkling water with lemon
- Side: Garlic bread, a simple arugula salad, or roasted artichokes
- Dessert: Lemon sorbet or almond biscotti
Pasta Primavera is one of those recipes that makes you feel good while eating it—which is rare, right? It’s bright, nourishing, and loaded with feel-good ingredients, but it never sacrifices flavor.
If you give this Pasta Primavera recipe a try, I’d love to hear how it turns out! Leave a comment below, share your veggie combo, or tag me on social @DietWaiter—I always love seeing your creations.
Looking for more pasta love? Try my Spaghetti Aglio e Olio or Quesadillas next.
Pasta Primavera Recipe
Equipment
- Large sauté pan or skillet
- Pasta pot
- Microplane grater (makes zesting a breeze!)
- Tongs for tossing everything together
Ingredients
For the Pasta & Veggies
- 12 oz fettuccine or spaghetti use gluten-free if needed
- 2 tbsp olive oil
- 1 cup broccoli florets
- 1 cup zucchini halved and sliced
- 1 cup yellow squash halved and sliced
- 1 cup asparagus trimmed and cut into 2-inch pieces
- 1 red bell pepper sliced
- 1 cup cherry tomatoes halved
- 2 garlic cloves minced
- Salt & pepper to taste
For the Sauce
- 1 tbsp unsalted butter
- ½ cup grated Parmesan cheese or dairy-free Parmesan
- ½ cup reserved pasta water start with ¼ and adjust
- Zest of 1 lemon
- Juice of ½ lemon
- ¼ cup fresh basil chopped
Instructions
- Start by boiling a large pot of salted water. Cook your pasta according to the package instructions until just al dente. Don’t forget to reserve about ½ cup of that starchy pasta water before draining! [Tip: That pasta water is liquid gold—don’t skip it!]
- While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Add the broccoli, zucchini, squash, asparagus, and red bell pepper. Sauté for about 5-7 minutes, or until just tender. Toss in the garlic and cherry tomatoes and cook for another 1-2 minutes, until fragrant and juicy.
- Lower the heat and add the drained pasta to the skillet. Add in the butter, lemon zest, lemon juice, and a splash of that reserved pasta water. Sprinkle in the Parmesan and toss everything gently until the sauce coats every noodle.
- Add chopped basil, adjust seasoning with salt and pepper, and toss again. If it looks a little dry, add another splash of pasta water until it’s silky and perfect.
- Plate it up, maybe top with extra cheese or basil if you’re feeling fancy, and serve immediately.
