Pasta Primavera (quick recipe)

Pasta primavera is a light and flavorful main dish chocked full of vegetables, and it is perfect for spring and summer.

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.

Who has a vegetable garden? I used to have a big one, but then I had babies and got too busy to keep it up. 🤪😆 We recently replanted some veggies and herbs this year, though.

This recipe would be a great one to use your garden vegetables in. 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.

Just look at all those beautiful colors! 😍 So fresh, delicious and vibrant.

I can’t remember which one of the famous TV foodies (Giada? Rachael?) always mentions how we eat with our eyes first.🤩 Pasta primavera definitely has that strong visual game.✅ All those colors draw me in!

Plus, I love the flavors too. I am using peas, asparagus, shallot, 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 y’all!

My taste buds want to do a little happy dance. 💃🏼🤸🏼‍♂️ 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).

I hope you enjoy this recipe as much as we have!

Make Vegan Pasta Primavera

So how do you make vegan pasta primavera? 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, I would suggest something like fresh basil, fresh parsley or pine nuts.😋👌🏻

Tools Used to Make Pasta Primavera

Note: These are Amazon affiliate links.

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

Pasta Primavera Recipe

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5 from 4 votes

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Pasta Primavera

Pasta primavera is a light and flavorful main dish chocked full of vegetables, and it is perfect for spring and summer. Tied together with a garlic, lemon, butter and white wine sauce. 

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.