This post may contain affiliate links. For more information, please see our affiliate policy.
Leave a ReviewJump to Recipe
Rather than being a “kitchen sink” vegetable pasta, this Pasta Primavera recipe dials in on just a few spring vegetables, making sure their colors, flavors, and textures truly shine.
It’s easy to approach your Pasta Primavera the way you might approach Vegetable Stock: empty out your refrigerator crisper drawer and get cooking. Toss it all with pasta and call it primavera!
This version focuses on zucchini, asparagus, peas, and tomatoes. Cook the zucchini low and slow in olive oil saturated with fresh garlic, then add the asparagus and peas and cook for just 2 minutes. Toss it all with spaghetti, a squeeze of lemon juice, and raw, seasoned tomatoes.
It’s simple and elegant and the best way to enjoy the produce of spring. It’s also so delicious, I didn’t want to share.
Table of Contents
- Recipe ingredients
- Ingredient notes
- Step-by-step instructions
- Recipe tips and variations
- Recipe FAQs
- Pasta Primavera Recipe
Recipe ingredients
At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.
Ingredient notes
- Cherry tomatoes: Or substitute halved grape tomatoes.
- Spaghetti: I’ve mostly eaten Pasta Primavera with fettuccine or linguine, but I really enjoyed spaghetti here. It feels lighter (as light as a bowl of pasta can feel, anyway), and it’s fun to twirl on your fork.
- Red pepper flakes: Add more or less to taste. Or, just pass a dish of chili flakes at the table (the spice lovers can add more until their faces are on fire).
Step-by-step instructions
- In a small bowl, add tomatoes, olive oil, garlic, ¼ teaspoon salt, and ¼ teaspoon pepper and toss to combine. Set aside.
- In a large Dutch oven or stock pot, bring 4 quarts water and 1 tablespoon salt to boil. Add spaghetti and cook until al dente, stirring often, about 10 minutes. Drain pasta and return to the pot.
- Meanwhile, in a large nonstick skillet over medium heat, heat 3 tablespoons olive oil until shimmering. Add zucchini, garlic, red chili flakes, and ½ teaspoon salt. Cook until the zucchini is softened, about 10 minutes.
- Add asparagus, peas, and water and bring to a simmer over medium-high heat. Cover and cook until the asparagus is bright green and tender-crisp, about 2 minutes.
- To the pot with the pasta, add cooked vegetables, chives, lemon juice, and remaining 2 tablespoons olive oil. Toss to combine.
- Transfer to a serving bowl. Top with cherry tomato mixture and garnish with Parmesan cheese.
Recipe tips and variations
- Yield: This recipe makes 4 to 6 servings.
- Storage: Store leftovers covered in the refrigerator for up to 4 days.
- Shrimp Primavera: A delicious shrimp pasta recipe in a creamy herb sauce – all made in one pot! This version features carrots, peppers, and broccoli, too.
- Chicken Primavera: Layer grilled, sliced Lemon Pepper Chicken (or your favorite chicken recipe) on pasta before adding the tomatoes and Parmesan.
Recipe FAQs
What is primavera sauce made of?
Primavera sauce varies by recipe, but this version keeps it light with olive oil, lemon juice, and Parmesan cheese. You get extra flavor from the marinaded tomatoes, too.
What does “primavera” mean?
In both Italian and Spanish, primavera means spring. So, Pasta Primavera should showcase the best of spring produce and all their bright, shiny flavors.
One Pot Shrimp Pasta Primavera
My One Pot Shrimp Pasta Primavera is created with weeknight dinners in mind! This healthy 30-minute meal comes together in one pot so clean-up is a breeze. Dill, onion, thyme, and garlic team up with…
30 minutes minutes
View Recipe
Round out your spring feast
Italian Recipes
Garlic Bread
Salad Recipes
Caesar Salad
Appetizer Recipes
Bruschetta
Cookie Recipes
Pizzelle
Pasta Primavera
By Meggan Hill
Rather than being a "kitchen sink" vegetable pasta, this Pasta Primavera recipe dials in on just a few spring vegetables, making sure their colors, flavors, and textures truly shine.
Prep Time 20 minutes mins
Cook Time 15 minutes mins
Total Time 35 minutes mins
Servings 4 servings
Course Main Course
Cuisine American, Italian
Calories 708
5 from 11 votes
ReviewPrint
Ingredients
For the tomato topping
- 6 ounces cherry tomatoes (see note 1)
- 1 tablespoon olive oil
- 1 small clove garlic minced
- Salt and freshly ground black pepper
For the pasta:
- Salt and freshly ground black pepper
- 1 pound spaghetti (see note 2)
- 5 tablespoons olive oil divided
- 1 zucchini quartered and cut into 1/4-inch slices
- 4 cloves garlic
- 1/2 teaspoon crushed red pepper flakes or more or less, to taste (see note 3)
- 1 pound asparagus trimmed and cut into 1-inch pieces
- 1 cup frozen peas thawed
- 3/4 cup water
- 1 tablespoon fresh lemon juice
- 1/4 cup minced fresh chives
- 1/4 cup grated Parmesan cheese plus more, for serving
Instructions
To make the tomato topping
In a small bowl, add tomatoes, olive oil, garlic, ¼ teaspoon salt, and ¼ teaspoon pepper. Toss to combine. Set aside.
To make the pasta:
In a large Dutch oven or stock pot, bring 4 quarts water and 1 tablespoon salt to boil. Add spaghetti and cook until al dente, stirring often, about 10 minutes. Drain pasta and return to the pot.
Meanwhile, in a large nonstick skillet over medium heat, heat 3 tablespoons olive oil until shimmering. Add zucchini, garlic, red chili flakes, and ½ teaspoon salt. Cook until the zucchini is softened, about 10 minutes.
Add asparagus, peas, and water and bring to a simmer over medium-high heat. Cover and cook until the asparagus is bright green and tender-crisp, about 2 minutes.
To the pot with the pasta, add cooked vegetables, chives, lemon juice, and remaining 2 tablespoons olive oil. Toss to combine.
Transfer to a serving bowl. Top with cherry tomato mixture and garnish with Parmesan cheese.
Recipe Video
Notes
- Cherry tomatoes:Or substitute halved grape tomatoes.
- Spaghetti:I’ve mostly eaten Pasta Primavera with fettuccine or linguine, but I really enjoyed spaghetti here. It feels lighter (as light as a bowl of pasta can feel, anyway), and it’s fun to twirl on your fork.
- Red pepper flakes:Add more or less to taste. Or, just pass a dish of chili flakes at the table (the spice lovers can add more until their faces are on fire).
- Yield:This recipe makes 4 to 6 servings.
- Storage:Store leftovers covered in the refrigerator for up to 4 days.
- Shrimp Primavera:A delicious shrimp pasta recipe in a creamy herb sauce – all made in one pot! This version features carrots, peppers, and broccoli, too.
- Chicken Primavera:Layer grilled, slicedLemon Pepper Chicken(or your favorite chicken recipe) on pasta before adding the tomatoes and Parmesan.
Nutrition
Serving: 1servingCalories: 708kcalCarbohydrates: 100gProtein: 22gFat: 25gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 16gCholesterol: 5mgSodium: 136mgPotassium: 830mgFiber: 9gSugar: 10gVitamin A: 1678IUVitamin C: 42mgCalcium: 139mgIron: 5mg
Did you make this recipe?Tag @culinaryhill on Instagram so we can admire your masterpiece! #culinaryhill
Meggan Hill
Website | + posts
Meggan Hill is a classically-trained chef and professional writer. Her meticulously-tested recipes and detailed tutorials bring confidence and success to home cooks everywhere. Meggan has been featured on NPR, HuffPost, FoxNews, LA Times, and more.
