If you’re searching for a celebration of color and flavor in a single bowl, Pasta Primavera fits the bill perfectly. This lively, veggie-packed pasta brings together tender noodles, crisp garden vegetables, fresh herbs, and just enough cheese and lemon juice to pull everything together. The dish bursts with vibrance and is the kind of recipe that instantly brightens your table and your mood. It’s no wonder that Pasta Primavera has become a perennial favorite for spring and summer meals—or for any time you’re craving something fresh and satisfying!

Ingredients You’ll Need

The magic of Pasta Primavera lies in its simplicity: you start with a handful of well-chosen ingredients that each bring their own pop of taste, color, and texture. When these come together, every forkful feels light, balanced, and absolutely delicious.

Penne pasta: Ridged penne holds onto the veggies and sauce for a forkful of goodness every time.
Extra-virgin olive oil: Adds richness and helps the vegetables sauté to perfection; a little drizzle after cooking adds even more flavor.
Garlic cloves: Sliced garlic infuses the oil and vegetables, giving the whole dish a savory depth.
Yellow squash: Brings subtle sweetness and golden color; slice thinly for quick cooking.
Zucchini: A Pasta Primavera staple, its soft texture pairs beautifully with the other veggies.
Asparagus: Chopped into bite-size pieces, asparagus adds a satisfying snap and a hint of earthiness.
Cherry tomatoes: Their juicy burst brightens up each bite and balances the savoriness of the cheese.
Red onion: Thinly sliced for a mild, sweet flavor that mellows as it cooks.
Sea salt: Brings out the natural flavors in the vegetables and pasta.
Frozen peas: Thawed peas add a pop of sweetness and vibrant green color.
Pecorino cheese: Grated and sprinkled in, pecorino is salty, tangy, and ties the dish together.
Fresh lemon juice: A squeeze of lemon brightens the whole dish and brings out all those fresh flavors.
Red pepper flakes: Optional, but a few flakes add gentle heat and excitement.
Fresh basil leaves: Torn and stirred in at the end for fresh, herbal aroma (save some for garnish, too!).
Fresh tarragon: An optional but special addition, tarragon brings a subtle anise note that’s delightful in Primavera.
Freshly ground black pepper: A few grinds at the table sharpen the entire dish.

How to Make Pasta Primavera

Step 1: Cook the Pasta

Bring a hearty pot of salty water to a rolling boil and add the penne. Stir it occasionally to keep the noodles from sticking, and cook until just al dente, so they have a pleasant bite. Once done, drain the pasta and toss it with a drizzle of olive oil. This step helps keep the noodles separate and adds a first layer of delicious flavor.

Step 2: Sauté the Vegetables

In a large, deep skillet over medium heat, pour in the olive oil and let it heat up until shimmering. Add the garlic, yellow squash, zucchini, asparagus, cherry tomatoes, red onion, sea salt, and a few good twists of black pepper. Sauté everything for 3 to 4 minutes, stirring gently. You want the vegetables to soften slightly but stay vibrant and crisp—not mushy.

Step 3: Combine Everything

Add the cooked pasta, thawed peas, grated pecorino, fresh lemon juice, and a pinch of red pepper flakes to the skillet. Gently toss everything together so the noodles get that gorgeous coating of cheese and lemon, and the peas warm through. Finish by stirring in the fresh basil and tarragon (if you’re using it), letting the heat release their incredible aromas.

Step 4: Finish and Serve

Taste and adjust the seasoning—sometimes an extra squeeze of lemon or a pinch more salt works wonders. Transfer your Pasta Primavera to a serving dish or plates, garnish with more fresh basil leaves, and serve immediately while it’s beautifully hot and fragrant.

How to Serve Pasta Primavera

Garnishes

When it comes to garnishing your Pasta Primavera, fresh is best. Tear or thinly slice more basil leaves right over the top, add shavings of pecorino, and a tiny drizzle of good olive oil for a restaurant-quality finish. If you love a pop of heat, a sprinkle of red pepper flakes looks beautiful and tastes even better.

Side Dishes

Pasta Primavera loves to share the table with other seasonal stars. I like to serve it with a crisp green salad tossed in lemony vinaigrette, some warm crusty bread for swooping up every last bite, or even a platter of marinated olives and roasted artichokes for an antipasto feel. The lightness of the dish means it pairs well with many fresh, vibrant sides.

Creative Ways to Present

Let your creativity shine when serving Pasta Primavera! Try plating it in a wide, shallow bowl to show off the colors, topping each portion with a handful of microgreens for extra flair, or even serving it family-style on a large platter. For a fun twist, fill roasted bell pepper halves with the pasta for a stunning presentation at potlucks or parties.

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftover Pasta Primavera, transfer it to an airtight container as soon as it cools. Tucked into the fridge, it will stay fresh for up to 3 days. The flavors actually mingle and deepen overnight, making it a great lunch option for the next day.

Freezing

While Pasta Primavera is best enjoyed fresh (the veggies just taste brightest this way), you can freeze leftovers in a pinch. Keep in mind that the vegetables may lose some crunch after thawing, but the flavors will still be delicious. Store in a freezer-safe container for up to 2 months and thaw overnight in the fridge before reheating.

Reheating

To bring your Pasta Primavera back to life, reheat gently over medium heat in a skillet with a splash of water or a drizzle of olive oil. Stir often so everything heats evenly, and add a little extra cheese or more fresh herbs just before serving for revived flavor and color. You can also microwave single servings, but a skillet keeps things from drying out.

FAQs

Can I use different vegetables in Pasta Primavera?

Absolutely! The beauty of Pasta Primavera is its flexibility. Use whatever seasonal veggies you have—think bell peppers, snap peas, broccoli, or even spinach. Just aim for a mix of colors and textures for maximum appeal and flavor.

Is there a way to make this recipe dairy-free?

Of course! Simply leave out the pecorino cheese or swap it with your favorite dairy-free alternative. Nutritional yeast or vegan parmesan can add a similar salty, savory kick.

What’s the best pasta shape for Pasta Primavera?

Penne is traditional and works beautifully, but feel free to experiment with other shapes like farfalle, fusilli, or even spaghetti. Choose a shape that will catch the vegetables and sauce in every bite.

Can I serve Pasta Primavera cold as a pasta salad?

Yes! Pasta Primavera is just as delicious cold, making it an excellent choice for potlucks or picnics. Toss it with a little extra olive oil before chilling, and add more fresh herbs just before serving to keep it bright.

How can I add protein to this dish?

Pasta Primavera is incredibly adaptable. Add cooked chicken, shrimp, or a can of chickpeas for extra protein. You could also toss in cubes of grilled tofu or tempeh for a vegetarian boost.

Final Thoughts

If you’re looking for a meal that captures the essence of spring and summer, look no further than Pasta Primavera. It’s colorful, fresh, and easy enough for a weeknight yet special enough for guests. Gather your favorite veggies and give this classic a try—you’ll soon discover why it’s a beloved staple among pasta lovers everywhere!

Pasta Primavera Recipe

★★★★★

4.9 from 10 reviews

Author: Sophie
Total Time: 30 minutes
Yield: 4 servings 1x
Diet: Vegetarian

Print Recipe

Description

A delightful Pasta Primavera recipe that bursts with the fresh flavors of seasonal vegetables, herbs, and a zesty lemon kick. Perfect for a light and satisfying meal.

Instructions

Cook Pasta: Boil salted water and cook pasta until al dente. Drain and toss with olive oil.
Sauté Vegetables: In a skillet, sauté garlic, squash, zucchini, asparagus, tomatoes, onion, salt, and pepper until tender.
Combine: Add pasta, peas, cheese, lemon juice, and red pepper flakes. Mix in basil and tarragon.
Season and Serve: Adjust seasoning, garnish with basil, and serve.