Fresh & Flavorful Pasta Primavera Recipe for Easy Dinners

Pasta Primavera is a vibrant and delicious dish that celebrates the freshness of seasonal vegetables. With a medley of colorful veggies tossed in a light, creamy sauce and served over your favorite pasta, this recipe makes a perfect weeknight dinner or a light weekend lunch. It’s incredibly versatile, letting you use what you have on hand, and it comes together in less than 30 minutes. Whether you’re a fan of vegetarian meals or just looking to incorporate more vegetables into your diet, this Pasta Primavera recipe is sure to become a regular favorite on your menu.

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Ingredients Of Pasta Primavera Recipe

Penne pasta
Garlic
Zucchini
Cherry tomatoes
Carrots
Heavy cream
Salt
Italian seasoning

Olive oil
Red bell pepper
Yellow squash
Broccoli florets
Green peas
Parmesan cheese
Black pepper
Fresh basil (optional)

Why You Will Love This Pasta Primavera Recipe

This dish is a celebration of freshness, color, and flavor. It’s simple yet packed with wholesome vegetables, perfect for a balanced meal. You’ll love how customizable it is swap in any veggies you like. It’s light yet satisfying, creamy without being heavy, and perfect for spring or summer meals.

Preparation Process Of Pasta Primavera Recipe

Start by boiling your pasta until al dente. While that cooks, sauté your chopped vegetables in olive oil, beginning with the firmer ones like carrots and broccoli. Add in garlic and softer vegetables later to retain texture. Once tender-crisp, stir in cream, Parmesan, and cooked pasta, tossing everything until well coated and flavorful.

Step By Step Instructions

Cook the Pasta
Boil water, add salt, and cook the penne until al dente. Drain and set aside.

Sauté the Vegetables
Heat olive oil in a large pan. Add carrots, broccoli, and bell pepper first, cooking for 3–4 minutes.

Add Garlic & Softer Veggies
Stir in garlic, zucchini, yellow squash, and cherry tomatoes. Sauté until tender-crisp, about 4 minutes.

Add the Cream & Peas
Pour in heavy cream and green peas. Simmer for 2–3 minutes to slightly thicken the sauce.

Combine with Pasta
Add the drained pasta to the pan. Toss well until coated and heated through.

Finish with Cheese & Seasoning
Stir in Parmesan, Italian seasoning, salt, and pepper. Mix and cook for another minute.

Garnish and Serve
Turn off heat, sprinkle fresh basil (optional), and serve hot with extra cheese.

How to Serve?

Serve hot in shallow bowls
Top with extra Parmesan or chili flakes
Pair with garlic bread or a light salad
Add grilled chicken or shrimp if desired
Serve with a glass of white wine for a fuller meal

Tips & Variations

Use whole wheat or gluten-free pasta as needed.

Include seasonal vegetables like asparagus or spinach.

Add red pepper flakes for spice.

Don’t overcook veggies; keep them bright and crisp for best texture.

Make it dairy-free with coconut cream and vegan cheese.

Nutrition

Calories: 420 kcal
Protein: 11g
Fat: 18g
Carbohydrates: 52g
Fiber: 6g
Sugar: 7g
Sodium: 280mg

Recipe Card

Pasta Primavera Recipe

Recipe by Rachael rayCourse: Pasta Recipe

Servings

4 people

servings

Prep time

minutes

Cooking time

minutes

Calories

420

kcal

This Pasta Primavera recipe is a quick, easy, and colorful meal bursting with fresh vegetables and creamy Parmesan flavor. It’s a healthy, customizable dinner perfect for weeknights. With tender-crisp veggies like bell peppers, broccoli, zucchini, and cherry tomatoes tossed in a light cream sauce, every bite is full of comfort and nutrition. Ideal for vegetarians and adaptable for other diets, this dish brings a refreshing twist to your usual pasta routine. Pair it with garlic bread or a fresh salad for a complete meal your whole family will love!

Ingredients

Penne pasta
Olive oil
Garlic
Red bell pepper
Zucchini
Yellow squash
Cherry tomatoes
Broccoli florets
Carrots
Green peas
Heavy cream
Parmesan cheese
Salt
Black pepper
Italian seasoning
Fresh basil (optional)

Directions

Cook the Pasta
Boil water, add salt, and cook the penne until al dente. Drain and set aside.
Sauté the Vegetables
Heat olive oil in a large pan. Add carrots, broccoli, and bell pepper first, cooking for 3–4 minutes.
Add Garlic & Softer Veggies
Stir in garlic, zucchini, yellow squash, and cherry tomatoes. Sauté until tender-crisp, about 4 minutes.
Add the Cream & Peas
Pour in heavy cream and green peas. Simmer for 2–3 minutes to slightly thicken the sauce.
Combine with Pasta
Add the drained pasta to the pan. Toss well until coated and heated through.
Finish with Cheese & Seasoning
Stir in Parmesan, Italian seasoning, salt, and pepper. Mix and cook for another minute.
Garnish & Serve
Turn off heat, sprinkle fresh basil (optional), and serve hot with extra cheese.

Recipe Video

Notes

Don’t skip seasoning the pasta water it adds flavor.
Feel free to prep veggies ahead to save time.
Leftovers reheat well with a splash of cream or broth.

FAQs

Yes, use dairy-free cream and cheese alternatives, and ensure the pasta contains no egg.

Short pasta like penne, fusilli, or farfalle hold the sauce and veggies well.

Not recommended as the veggies may lose texture, but it can be stored in the fridge for 2–3 days.

Use mushrooms, spinach, snap peas, or asparagus based on season and availability.

Conclusion

Pasta Primavera is the ultimate blend of health, flavor, and simplicity. With just a few basic steps and endless customization options, it’s a recipe you’ll revisit again and again. Whether served as a light main course or a vibrant side, this dish brings the garden right to your plate fresh, creamy, and full of charm.