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4.8 from 429 votes

Easy Pasta Primavera Recipe

This pasta primavera recipe features a light, lemony sauce (no cream!) and a medley of fresh vegetables. Feel free to adjust the produce depending on what is in season! If you’d like extra protein, throw in some quick lemon chicken or grilled shrimp skewers.

Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings: 6 people
Calories: 3075 kcal
Course: Main Course
Cuisine: Italian , American

Ingredients

  • 2 zucchini, sliced into half moons
  • 2 yellow squash, sliced into half moons
  • 2 to 3 carrots, peeled and cut into short sticks
  • 1 red bell pepper, sliced into strips
  • 1 yellow or orange bell pepper, sliced into strips
  • 1 red onion, sliced into half moons
  • 3 large garlic cloves, minced
  • 1 tablespoon dried oregano, plus more for garnish
  • 1 1/2 teaspoons Fresh thyme leaves, plus more for garnish
  • kosher salt
  • black pepper
  • extra virgin olive oil
  • 12 ounces short pasta of your choice (I like farfalle)
  • 8 ounces grape tomatoes, halved
  • 1 large lemon, zested
  • 1/2 cup Parmesan cheese, plus more for garnish

Instructions

    Cup of Yum
  1. Get ready. Preheat your oven to 450°F. Bring a large pot of water to a boil, then season generously with kosher salt.
  2. Season the vegetables. Place the zucchini, squash, carrots, bell peppers, and onion in a large mixing bowl (save the tomatoes for later). Add the garlic, oregano, and thyme. Season with a big pinch of kosher salt and black pepper. Drizzle enough extra virgin olive oil to coat the veggies (about 3 tablespoons). Toss to coat.
  3. Roast the veggies. Spread the vegetables on a large sheet pan so they’re in one layer (you may need to use two pans). Roast on the middle rack for 10 minutes. Give them a good stir, spread them out again, and continue to roast until they’re tender and starting to brown at the edges, about 10 minutes more.
  4. Boil the pasta. While the vegetables roast, cook the pasta in salted boiling water according to the package (about 10 to 12 minutes). Just before it’s cooked to your liking, reserve one cup of the pasta cooking water, then drain.
  5. Finish the pasta. Transfer pasta to a large bowl and season with salt and pepper to taste. If you’d like, add a sprinkle more of oregano and fresh thyme. Add the roast vegetables, tomatoes, and lemon zest. Add a splash of the pasta cooking water and a drizzle of extra virgin olive oil. Toss to combine.

Notes

  • Allow the pasta to cool completely, then cover tightly and refrigerate for up to 4 days. 
  • Change up the vegetables according to what you have on hand. Broccoli, green beans, and asparagus will also work in this recipe.
  • Cut up some of this quick lemon chicken or grilled chicken and toss in the pasta. Or make this grilled shrimp (remove the shrimp from the skewers and toss in the pasta)
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  • Leftovers: Allow the pasta to cool completely, then cover tightly and refrigerate for up to 4 days. 
  • Other vegetable options: Change up the vegetables according to what you have on hand. Broccoli, green beans, and asparagus will also work in this recipe.
  • Add protein: Cut up some of this quick lemon chicken or grilled chicken and toss in the pasta. Or make this grilled shrimp (remove the shrimp from the skewers and toss in the pasta)
  • Visit our shop to browse quality Mediterranean ingredients including olive oils, honey, jams, and spices.

Nutrition Information

Calories 307.5kcal (15%) Carbohydrates 57.2g (19%) Protein 13.5g (27%) Fat 3.7g (6%) Saturated Fat 1.7g (9%) Polyunsaturated Fat 0.6g Monounsaturated Fat 0.8g Cholesterol 5.7mg (2%) Sodium 162.5mg (7%) Potassium 785.3mg (22%) Fiber 6.3g (25%) Sugar 9.5g (19%) Vitamin A 5322.5IU (106%) Vitamin C 92.1mg (102%) Calcium 171mg (17%) Iron 2.2mg (12%)

Nutrition Facts

Serving: 6people

Amount Per Serving

Calories 3075

% Daily Value*

Calories 307.5kcal 15%
Carbohydrates 57.2g 19%
Protein 13.5g 27%
Fat 3.7g 6%
Saturated Fat 1.7g 9%
Polyunsaturated Fat 0.6g 4%
Monounsaturated Fat 0.8g 4%
Cholesterol 5.7mg 2%
Sodium 162.5mg 7%
Potassium 785.3mg 17%
Fiber 6.3g 25%
Sugar 9.5g 19%
Vitamin A 5322.5IU 106%
Vitamin C 92.1mg 102%
Calcium 171mg 17%
Iron 2.2mg 12%

* Percent Daily Values are based on a 2,000 calorie diet.