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 one, but then I had babies and got too busy to keep it up. 🤪😆
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!
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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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.
- 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
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.
While the pasta is cooking, preheat a large skillet over medium low heat for a minute or 2, and add butter to the pan.
Add shallot and asparagus, and cook for 2 minuntes.
Add squash and cook another 2 minutes
Add the frozen peas, and cook another 2 minutes.
Add salt, pepper and garlic, and stir to combine, being careful not to burn the garlic. Cook one more minute.
Add the wine, and cook about another minute and a half.
Zest the lemon over the pan while the wine is cooking its alcohol out.
After the minute and a half is up, turn off the heat, and add the lemon juice tomatoes, and cooked pasta, stirring to combine.
Add a little reserved starchy cooking liquid from the pasta (I used 1/4 cup).
Sprinkle with parmesan and fresh basil, and serve immediately.