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This Pasta Primavera stands out as a vibrant, veggie-packed dish that’s perfect for spring and summer meals.
Bursting with fresh produce like zucchini, asparagus, cherry tomatoes, and peas, it delivers a colorful array of nutrients while remaining light and satisfying.
The use of extra-virgin olive oil and fresh herbs like basil and tarragon adds depth without heaviness.
It’s a fiber-rich, plant-forward meal featuring a balance of complex carbs and heart-healthy fats, with a touch of protein from peas and pecorino cheese.
With just 30 minutes from start to finish, this recipe is a great everyday option—quick enough for busy weeknights and elegant enough for entertaining.
Plus, it’s easily customizable with seasonal veggies and ideal for meal prep.
Must-Have Tools for Perfect Results
All-Clad Stainless Steel Stockpot (6–8 Qt)
Perfect for boiling pasta evenly, this durable pot ensures your penne cooks al dente without sticking. It’s a staple for soups, stews, and large-batch cooking too.
OXO Good Grips 12-Inch Nonstick Skillet
Ideal for sautéing vegetables evenly without burning or sticking. Its wide surface gives all the veggies room to caramelize beautifully—essential for great flavor.
Microplane Premium Zester
Effortlessly grates pecorino cheese and zest lemons for a bright finish. A must-have for citrus, hard cheeses, garlic, and even nutmeg.
KitchenAid Gourmet Pasta Server
Designed to lift and serve pasta efficiently without mess. Its pronged edges are perfect for portioning and stirring pasta dishes like primavera.
Cuisinart Mini Food Processor (Optional)
If you want to finely chop fresh basil or tarragon for garnish, this tool makes herb prep a breeze. Also handy for pestos, vinaigrettes, or quick sauces.
Pasta Primavera
Equipment
- 1 large stockpot (for boiling pasta)
- 1 deep sauté pan or skillet
- 1 pasta strainer
- 1 Sharp Chef’s Knife
- 1 Cutting board
- 1 Measuring Cup Set
- 1 citrus juicer (for fresh lemon juice)
- 1 cheese grater or zester
- (Optional) Mini food processor
Ingredients
- 10 oz penne pasta
- 2 tbsp extra-virgin olive oil plus extra for drizzling
- 4 cloves garlic thinly sliced
- 1 medium yellow squash halved lengthwise and sliced into half-moons
- 1 medium zucchini halved lengthwise and sliced into half-moons
- 1 bunch asparagus trimmed and chopped into 1-inch pieces
- 1 cup cherry tomatoes halved
- 1 cup red onion thinly sliced
- 1 tsp sea salt
- ½ cup frozen green peas thawed
- ¾ cup pecorino cheese finely grated
- 3 tbsp fresh lemon juice
- Pinch red pepper flakes to taste
- 1 cup fresh basil leaves chopped (plus extra for garnish)
- ¼ cup fresh tarragon chopped (optional)
- Freshly ground black pepper to taste
Instructions
- Cook the Pasta: Bring a large pot of generously salted water to a boil. Add the penne and cook according to package directions until al dente. Drain the pasta and drizzle with a little olive oil to prevent sticking while you prepare the vegetables.
- Sauté the Vegetables: In a large skillet or sauté pan, heat the olive oil over medium heat. Add the sliced garlic and cook for 30 seconds until fragrant. Stir in the squash, zucchini, asparagus, cherry tomatoes, red onion, sea salt, and several turns of black pepper. Cook for 3–4 minutes, stirring frequently, until the vegetables are just tender and slightly caramelized.
- Combine Pasta and Veggies: Add the cooked penne to the skillet with the sautéed vegetables. Toss in the thawed peas, grated pecorino cheese, and lemon juice. Sprinkle in a pinch of red pepper flakes for a gentle heat kick. Toss everything together until well combined and heated through.
- Finish with Fresh Herbs: Turn off the heat and stir in the chopped basil and tarragon (if using). Taste and adjust seasoning with extra salt, pepper, or lemon juice as needed.
- Serve and Garnish: Transfer the pasta primavera to plates or a serving bowl. Top with extra fresh basil and an extra grating of cheese if desired. Serve warm and enjoy the fresh flavors!
Notes
- Tarragon Tip: While optional, tarragon brings a unique, slightly sweet herbal note that elevates the dish—especially when paired with lemon and peas.
- Make It Vegan: Skip the cheese or replace it with a dairy-free parmesan alternative to keep the recipe fully plant-based.
- Add Protein: To turn this into a heartier meal, add grilled chicken, shrimp, or white beans.
- Veggie Variations: Feel free to swap in seasonal vegetables like bell peppers, snap peas, broccoli florets, or spinach.
- Storage Advice: Leftovers keep well in the fridge for 2–3 days. Reheat gently in a skillet with a splash of water or olive oil.
Chef’s Secrets for Fresh Flavor
The true magic of pasta primavera lies in timing and balance.
One essential secret is cooking the vegetables just until tender-crisp—they should be vibrant and lightly caramelized, not mushy.
Sautéing them over medium heat for a short time locks in their natural flavors while preserving texture and color.
Another key is layering the flavors: adding garlic early infuses the oil, while stirring in fresh herbs like basil and tarragon at the end brings a burst of aroma and brightness.
Don’t skip the lemon juice—it cuts through the richness and ties all the elements together.
Lastly, using high-quality extra-virgin olive oil and pecorino cheese elevates the entire dish with minimal effort.
Serving Suggestions and Pairing Ideas
Pasta primavera is a complete vegetarian meal on its own, but it can also be dressed up depending on the occasion.
For added protein, pair it with grilled chicken, seared shrimp, or cannellini beans.
A simple green salad with lemon vinaigrette makes a fresh, crunchy side, while warm garlic bread or focaccia adds comfort and texture.
For beverages, try a crisp Sauvignon Blanc or a citrus-infused sparkling water.
This dish is perfect for spring lunches, light summer dinners, or even garden parties thanks to its color, flavor, and versatility.
Storage Tips and Reheating Advice
Leftover pasta primavera can be stored in an airtight container in the refrigerator for up to 3 days.
To maintain the best texture, avoid freezing, as the delicate vegetables can become watery upon thawing.
When reheating, use a skillet over medium-low heat with a splash of water or olive oil to help the pasta loosen and heat evenly.
You can also reheat it in the microwave in 30-second intervals, stirring between each round, but a stovetop method better preserves the vibrant texture of the vegetables.
Frequently Asked Questions (FAQs)
1. Can I use other types of pasta?
Absolutely! While penne works wonderfully, you can also use farfalle, fusilli, or spaghetti. Just aim for a shape that holds sauce and blends well with chopped vegetables.
2. Is there a vegan version of this dish?
Yes! To make it vegan, simply omit the pecorino cheese or replace it with a plant-based alternative. Nutritional yeast can also offer a savory, cheesy flavor.
3. What vegetables can I substitute or add?
This recipe is highly flexible. Feel free to swap in bell peppers, snap peas, spinach, or mushrooms depending on what’s in season or in your fridge.
4. Can I make this ahead for meal prep?
Yes, it’s a great meal prep option. Store the cooked pasta and veggies separately for best results, and combine them just before serving or reheating.
5. How can I boost the protein content?
Add grilled chicken, shrimp, or plant-based proteins like tofu or chickpeas. You can also stir in a few spoonfuls of ricotta or cottage cheese for extra richness.
This recipe is inspired by loveandlemons and has been carefully refined to enhance clarity, streamline preparation steps, and ensure accurate results. We’ve also included health benefits, nutritional highlights, and Must-Have Tools to help you get the best results every time you cook.