Quick Pasta Primavera Recipe

Pasta Primavera is a great option if you’re looking for a light, flavorful main dish that’s packed with vegetables, and perfect for spring and summer. Everything comes together with a simple sauce made from garlic, lemon, butter, and white wine.

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This meal is fresh and satisfying. You get perfectly cooked pasta, plenty of colorful vegetables, a hint of lemon, and just enough parmesan to tie it all together. If you want an easy vegetarian dinner that still feels a bit special, pasta primavera is a great recipe to keep in mind.

It makes a great meatless meal! You could also add a protein if you like. Grilled salmon, grilled chicken, Instant Pot chicken breasts, Instant Pot chicken thighs, or shrimp would be delicious with this.

This recipe would be a great way to use your garden vegetables. In my case, I just bought them at the grocery store. Even so, produce is extra beautiful this time of year, and it makes me want to eat all the veggies.

Plus, I love the flavors too. I am using peas, asparagus, shallots, yellow squash, and tomatoes as my veggies. Some butter, lemon, garlic, and white wine round out the dish with lots of amazing flavor. It’s a winning combination!

How to make pasta primavera

First, gather your ingredients.

Ingredients

For the best taste, always use the highest quality ingredients you have access to. 

To make this pasta primavera recipe, you will need the following ingredients:

• Pasta – I used farfalle, also known as bowtie pasta. You can use another short pasta shape if you prefer.
• Reserved pasta water – Save a mugful before draining the pasta. The starchy water helps the sauce come together.
• Butter – This adds richness and flavor to the sauce.
• Asparagus: Cut into 1-inch pieces and trim off the tough ends.
• Shallots – They add a mild onion flavor that works well here.
• Summer squash – Diced squash adds color, texture, and a little sweetness.
• Garlic – Fresh minced garlic adds lots of flavor to the sauce.
• Salt and pepper – Season to taste. I used about 1/4 teaspoon of each.
• Frozen green peas – No need to thaw them first. They cook quickly in the skillet.
• Dry white wine – Optional, but delicious. You can substitute vegetable stock or chicken stock.
• Lemon zest and juice – These add brightness and keep the dish fresh.
• Parmesan cheese – Shredded parmesan finishes the sauce, and a little extra is perfect for serving.
• Baby grape tomatoes – Halved tomatoes give a juicy, fresh finish.
• Fresh basil or parsley – Optional, but they make a great garnish.

If you don’t have any white wine on hand, or if you abstain from alcohol, feel free to substitute with a dash of veggie stock (or even chicken stock for the omnivores).

This recipe is very easy to adapt to a vegan/dairy-free dish. Simply use your favorite dairy-free butter (such as Earth Balance) or olive oil, and leave off the cheese. We have enjoyed it this way many times when I didn’t have any on hand. It is still very delicious and enjoyable without the cheese.

If you want some suggestions for vegan-friendly toppings, consider fresh basil, fresh parsley, or pine nuts.

Tools Used to Make Pasta Primavera

• I used a 5.5-quart skillet to make this recipe. You could also use a Dutch oven or a larger pot like this one.
• Measuring spoons
• Measuring cup
• Knife and cutting board
• Strainer to drain the pasta

Cooking pasta primavera

Pasta primavera is a simple recipe that can be made in just a few steps. Here is how to make it.

First, cook the pasta in well-salted water, following the package instructions. Before you drain it, save a mug of the starchy cooking water. You might not need all of it, but it’s helpful to have on hand.

While the pasta cooks, heat a large skillet over medium-low heat for a minute or two, then add the butter.

Add the shallots and asparagus and cook for about 2 minutes. Add the diced summer squash and cook for another 2 minutes. Next, add the frozen peas and cook for another 2 minutes.

Add the salt, pepper, and garlic, then stir everything together. Be careful not to let the garlic burn. Cook for about 1 more minute.

Pour in the white wine and cook for about a minute and a half. While it cooks, zest the lemon directly over the pan. Turn off the heat. Add the lemon juice, halved tomatoes, and cooked pasta, then stir to combine.

Add some of the reserved pasta water. I used about 1/4 cup, but you can add more if you need to loosen things up.

Sprinkle with parmesan and fresh basil or parsley, then serve right away.

Recipe Tips

• Remember to save some pasta water before draining. This simple step really helps the sauce stick to the pasta.
• Cut the vegetables into pieces that are about the same size so they cook evenly.
• Try not to overcook the vegetables. Pasta primavera tastes best when the veggies are tender but still have a bit of bite.
• Use white wine if you have it and like the flavor. If not, vegetable or chicken stock works well too.
• Serve right after adding the parmesan and herbs, while everything is still warm and saucy.

Leftovers

Store leftovers in a covered container in the fridge for 2-3 days.

Always use common sense and good judgment when it comes to leftovers, though! If something looks or smells funky, don’t eat it.

I hope y’all enjoy this easy pasta primavera recipe! Let me know if you try it.

More Pasta Recipes Like This

• Lemon Chicken Pasta
• Garlic Parmesan Chicken Pasta
• Easy Cajun Jambalaya Pasta
• Healthy Alfredo Sauce
• Homemade Lasagna

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5 from 5 votes

Print

Pasta Primavera

Pasta Primavera is a great option if you’re looking for a light, flavorful main dish that’s packed with vegetables, and perfect for spring and summer. Everything comes together with a simple sauce made from garlic, lemon, butter, and white wine.

Course Main Course

Cuisine Italian

Keyword pasta, Pasta Primavera, vegetables

Prep Time 15 minutes

Cook Time 13 minutes

Total Time 28 minutes

Servings 4

Calories 384 kcal

Author Marjorie @APinchOfHealthy

Ingredients

• 8 ounces pasta (I used farfalle/ bowtie) cooked to package instructions
• reserved starchy cooking liquid from cooking the pasta (I ended up using only 1/4 cup)
• 3 Tablespoons butter
• 1 1/2 cups sliced asparagus chunks (1 inch pieces, rough bottom ends removed)
• 3 shallots, diced
• 1 summer squash diced
• 4 cloves garlic, finely minced (large cloves)
• salt and pepper, to taste (I used about 1/4 teaspoon each)
• 1 cup frozen green peas
• 1/4 cup dry white wine (optional – can sub vegetable or chicken stock)
• zest and juice of 1/2 lemon
• 1 /2 cup shredded parmesan cheese (plus more for garnish when serving)
• 1 pint baby grape tomatoes, halved
• fresh basil or parsley for garnish

Instructions

1. Cook the pasta to package instructions in well-salted water, and don’t forget to reserve a mug full of the cooking liquid, just prior to draining.

2. While the pasta is cooking, preheat a large skillet over medium low heat for a minute or 2, and add butter to the pan.

3. Add shallot and asparagus, and cook for 2 minuntes.

4. Add squash and cook another 2 minutes

5. Add the frozen peas, and cook another 2 minutes.

6. Add salt, pepper and garlic, and stir to combine, being careful not to burn the garlic. Cook one more minute.

7. Add the wine, and cook about another minute and a half.

8. Zest the lemon over the pan while the wine is cooking its alcohol out.

9. After the minute and a half is up, turn off the heat, and add the lemon juice tomatoes, and cooked pasta, stirring to combine.

10. Add a little reserved starchy cooking liquid from the pasta (I used 1/4 cup).

11. Sprinkle with parmesan and fresh basil, and serve immediately.

Recipe Video

Nutrition Facts

Pasta Primavera

Amount Per Serving

Calories 384 Calories from Fat 81

% Daily Value*

Fat 9g14%

Saturated Fat 5g31%

Cholesterol 22mg7%

Sodium 91mg4%

Potassium 810mg23%

Carbohydrates 60g20%

Fiber 7g29%

Sugar 10g11%

Protein 12g24%

Vitamin A 2005IU40%

Vitamin C 44.3mg54%

Calcium 67mg7%

Iron 3.1mg17%

* Percent Daily Values are based on a 2000 calorie diet.