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Pasta Primavera Recipe
4.6 from 672 votes

Pasta Primavera Recipe

Pasta Primavera features penne pasta tossed with sautéed asparagus, bell peppers, broccoli, zucchini, peas, and grape tomatoes in a light lemon cream sauce enriched by butter, vegetable broth, and Parmesan cheese. The dish balances tender-crisp vegetables with creamy, tangy notes, making it a versatile pasta suitable for a flavorful vegetarian meal or as a base to add proteins.

Prep Time
20 mins
Cook Time
15 mins
Total Time
35 mins
Servings: 8
Calories: 375 kcal
Course: Main Course
Cuisine: Italian

Ingredients

  • 16 oz penne pasta
  • 1 tablespoon olive oil
  • 8 oz asparagus cut into 1 ½-inch pieces
  • 1 bell pepper cut into 1 ½-inch pieces, yellow
  • 2 cups broccoli florets small
  • 1 zucchini chopped, small
  • salt to taste
  • black pepper to taste
  • 2 tablespoons butter unsalted
  • 1 onion minced, or shallot
  • 4 garlic minced, cloves
  • lemon zest of 1
  • crushed red pepper flakes dash
  • 1 cup vegetable broth
  • ½ cup heavy cream
  • 3 tablespoon lemon juice divided
  • 1 cup peas frozen
  • ½ cup Parmesan Cheese shredded
  • 1 ½ cups grape tomato halved
  • ¼ cup basil chopped
  • 2 tablespoons Italian parsley for garnish
  • Parmesan Cheese for garnish, extra
  • crushed red pepper flakes for garnish

Instructions

    Cup of Yum
  1. Bring a large pot of water to a boil. Add salt and pasta to boiling water. Cook for 11 minutes, stirring occasionally. Drain well. Pour the pasta back into the pot.
  2. Meanwhile, in a large skillet, heat the olive oil over medium high heat. Add the asparagus, peppers, and broccoli. Sauté for 2 to 3 minutes, stirring occasionally. Add in the zucchini and cook for 1 to 2 minutes or until vegetables are tender, but still crisp. Season vegetables with salt and pepper, to taste. Transfer the vegetables to a large plate or bowl.
  3. Place the skillet back on the stove. Melt the butter over medium heat. Add the shallot and garlic and cook for 2 minutes. Stir in the lemon zest and vegetable broth. Simmer until the broth reduces by half, about 4 to 5 minutes. Stir in the heavy cream and 2 tablespoons of lemon juice.
  4. Stir the peas into the pot with the pasta. Stir in the cooked vegetables. Pour the lemon cream sauce over the pasta and vegetables and stir until well combined. Stir in the Parmesan cheese and remaining tablespoon of fresh lemon juice. Gently stir in the tomatoes and basil. Season with salt and black pepper, to taste. 
  5. Pour the pasta primavera into a large serving bowl or dish. Garnish with parsley, extra Parmesan cheese, and crushed red pepper flakes. Serve warm.

Notes

  • Vegetables can be varied; options include mushrooms, yellow squash, artichoke hearts, carrots, spinach, or kale.
  • Use any preferred pasta shape; gluten-free pasta can substitute as needed.
  • To add protein, incorporate chicken, shrimp, beans, or tofu.
  • Store leftovers in an airtight container in the fridge for up to 5 days.

Nutrition Information

Calories 375kcal (19%) Carbohydrates 52g (17%) Protein 13g (26%) Fat 12g (18%) Saturated Fat 6g (30%) Cholesterol 32mg (11%) Sodium 240mg (10%) Potassium 500mg (11%) Fiber 4g (16%) Sugar 5g (10%) Vitamin A 1265IU (25%) Vitamin C 67.7mg (75%) Calcium 130mg (13%) Iron 2.1mg (12%)

Nutrition Facts

Serving: 8 Serving

Amount Per Serving

Calories 375

% Daily Value*

Calories 375kcal 19%
Carbohydrates 52g 17%
Protein 13g 26%
Fat 12g 18%
Saturated Fat 6g 30%
Cholesterol 32mg 11%
Sodium 240mg 10%
Potassium 500mg 11%
Fiber 4g 16%
Sugar 5g 10%
Vitamin A 1265IU 25%
Vitamin C 67.7mg 75%
Calcium 130mg 13%
Iron 2.1mg 12%

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