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Pasta primavera is a tried and true dinner recipe. It’s filled with peak-of-the-season veggies for a deliciously bright bite!
This veggie-filled pasta primavera is light, healthy, and flavorful. Easy to customize, your family will love how refreshing this pasta is. It’s similar to our Spinach Tortellini Salad.
Pasta + Veggies
We love pasta recipes and this pasta primavera is a tasty one!
What is pasta primavera? Primavera in Italian means spring. Even though this dish has an Italian name it is American in origin. In the 1970’s Sirio Maccioni was the co-owner of Le Cirque, a famous restaurant in New York City, and the creator of the dish. Even though his partner, a French chef, was opposed to the humble dish, it grew in popularity as an off-menu special.
This recipe is also very healthy and easy to change. As you can see, there are loads of different veggies in this dish, but you can also add some protein too (like chicken, shrimp, or sausage).
You can also omit any ingredients in case you have some picky eaters – or just fill it with any extra veggies you know the kids love.
An Easy Summer Salad
Vegetable pasta primavera is a gardener’s dream dish because you can easily use produce that you’ve grown that season. For the rest of us non-gardeners, just use what is in season at your local market!
PASTA. Cook pasta according to package instructions. Drain, but be sure to reserve ¼ cup of the pasta water before draining.
VEGGIES. While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Sauté the carrots for a few minutes. Add the peppers and saute for an additional few minutes. Add the squash and zucchini and saute for 2 more minutes.
Add the tomatoes, minced garlic, Italian seasoning, garlic salt, and pepper, and sauté for another 2 minutes. (Note: if adding meat, then add it at this point. Be sure that it has been precooked and cut)
Toss in the bowtie pasta, ¼ cup reserve pasta water, lemon juice, and any salt and pepper as needed.
SERVE! Top with parmesan cheese, parsley, and balsamic glaze if desired. Serve it up with a side of Garlic Bread!
Variations
Make pasta primavera your own by switching up the pasta or veggies.
Pasta. We used bowtie pasta, but you could easily use penne or your favorite bite-size shape.
Veggies. Use veggies you have on hand such as peas, broccoli, mushrooms, cherry tomatoes, or your favorite spring vegetables.
Herbs. Top with fresh basil, oregano, thyme, or a sprinkling of lemon zest.
Pasta SToring Tips
Make ahead of time. Prepare primavera pasta the morning of or even the day before. Store the ingredients in separate containers in the fridge until you’re ready to make the dish.
- Produce: Wash, dry, and cut all the produce.
- Pasta: Once drained, toss it with a little bit of olive oil to keep the noodles from getting sticky and clumping together.
STORE. Leftover pasta primavera recipe can be stored in the refrigerator in an airtight container for up to 3 days. You can eat leftovers cold straight out of the fridge, or heat it back up in a skillet. If you’re in a hurry, a microwave also works.
Recipe FAQ
Matchstick or julienne cut vegetables measure about 1½ inch – 2 inches in length with equal ⅛ inch sides. Start by cutting the vegetable into 1½-2 inch pieces then cut those pieces into ⅛ inch thick strips. If needed, cut the strips again so all the sides are the same width.
Salting the water when boiling pasta is a wonderful way to add an extra layer of flavor to the dish. To do so bring a pot of water to a boil, stir in 1½ tablespoons of salt per pound of pasta, then add in the pasta.
For More Favorite Pasta Dishes, Check Out:
- Pesto Chicken Florentine
- Lemon and Asparagus Pasta
- Baked Spaghetti
- Garlic Butter Pasta
- Parmesan Chicken Manicotti
Pasta Primavera Recipe
Ingredients
- 10 oz bowtie pasta uncooked
- 1/4 cup olive oil
- 1 large carrot peeled and sliced into matchsticks
- 1 medium red bell pepper sliced into matchsticks
- 1 medium yellow bell pepper sliced into matchsticks
- 2 medium zucchini sliced and cut into quarters
- 1 medium yellow squash sliced and cut into quarters
- 1 cup grape tomatoes heaping cup and cut in half length wise
- 1 tablespoon minced garlic
- 1 tablespoon Italian seasoning
- garlic salt (with parsley flakes)
- pepper
- 1/4 cup pasta water
- 2 tablespoons lemon juice fresh
- 1/2 cup Parmesan Cheese shredded and divided
- balsamic glaze optional
- 2 tablespoons fresh parsley chopped
Instructions
- Cook pasta according to package instructions. Drain, but be sure to reserve 1/4 cup of the pasta water before draining.
- While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Sauté the carrots for a few minutes. Add the peppers and sauté for an additional few minutes. Add the squash and zucchini and saute for 2 more minutes.
- Add the tomatoes, minced garlic, Italian seasoning, garlic salt, and pepper, and saute for another 2 minutes. (Note: if adding meat, then add it at this point. Be sure that it has been precooked and cut)
- Toss in the bowtie pasta, 1/4 cup reserve pasta water, lemon juice, and any salt and pepper as needed.
- Top with Parmesan Cheese, parsley, and balsamic glaze if desired.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
adapted from allrecipes.com
Spring is the perfect time for this luscious light vegetable pasta. It makes you come alive like the starting of spring. This recipe is a winner and you can add what vegetables you have on hand. We love enjoying this dish on our back porch in Myrtle Beach, SC. It is the perfect dish for us and will be continuing through the summer.
This is perfect.
Happy Spring
So good and I add every veggie in the fridge. This always turns out well and it’s so healthy and pretty!!
Yes, it’s a great one to add all that you want in! Thank you!
What a great reciPe that can be customized! Researched recipes using yellow peppers and zucChini and your site camE up. Cant wait to try more, thank you!
I can’t wait for you to try more, too! Thank you for sharing that 🙂