Pasta Primavera Recipe

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Pasta Primavera Recipe :-It’s not just spring and summer when you can enjoy pasta primavera; this meal is wonderful for any time of the year because it’s loaded with vegetables. In addition to having a flavor that is so gratifying, the recipe is so adaptable that you may incorporate a wide variety of veggies that you might already have in your kitchen.

Pasta Primavera Recipe

Ingredients :

  • 10 oz. dry Barilla Penne Pasta
  • Salt
  • 1/4 cup olive oil
  • 1/2 medium red onion, sliced
  • 1 large carrot, peeled and sliced into matchsticks
  • 2 cups broccoli florets, cut into matchsticks
  • 1 medium red bell pepper, sliced into matchsticks
  • 1 medium yellow squash, sliced into quarter portions
  • 1 medium zucchini, sliced into quarter portions
  • 3 – 4 cloves garlic cloves, minced
  • 1 cup (heaping) grape tomatoes, halved through the length
  • 2 tsp dried Italian seasoning
  • 1/2 cup pasta water
  • 2 Tbsp fresh lemon juice
  • 1/2 cup shredded parmesan,* divided
  • 2 Tbsp chopped fresh parsley


Instructions :

  • In a large saucepan, the water should be heated to a boil before proceeding. The penne pasta should be cooked
  • in salted water in accordance with the instructions on the box. Before draining the pasta, you should put aside half a cup of the water that was used by the pasta.
  • While this is going on, melt the olive oil in a skillet that has a depth of 12 inches and a temperature that is somewhere between medium and high.


  • Following the addition of the carrot and red onion, sauté them for a period of two minutes.
  • Following the addition of the broccoli and bell pepper, sauté them for a period of two minutes.
  • Cook the zucchini and squash in a skillet for two to three minutes, or until the vegetables have almost reached the point where they are becoming softer.


  • Continue to sauté for a further two minutes after adding the garlic, tomatoes, and Italian seasoning to the pan.
  • The veggies should be poured into the pasta pot, which is now empty, or into a bowl that is intended for serving.
  • After adding the pasta that has been drained, sprinkle some lemon juice on top of it, season it with a little bit of salt as needed, and toss the combination while adding pasta water when it is necessary to loosen it up.


  • Following the addition of a quarter cup of parmesan and parsley, the meal should be served with the remaining parmesan cheese sprinkled on highest.

Pasta Primavera with colorful vegetables in a serving bowl

Notes :

  • *If you want it cheesier use 1 cup parmesan.

Nutrition Facts :

  • Pasta Primavera
  • Amount Per Serving
  • Calories 415Calories from Fat 126
  • % Daily Value*
  • Fat 14g22%
  • Saturated Fat 3g19%
  • Cholesterol 6mg2%
  • Sodium 198mg9%
  • Potassium 844mg24%
  • Carbohydrates 57g19%
  • Fiber 6g25%
  • Sugar 9g10%
  • Protein 10g20%
  • Vitamin A 4600IU92%
  • Vitamin C 112.2mg136%
  • Calcium 197mg20%
  • Iron 2.3mg13%


Tips for the Best Pasta Primavera :

  • Because this is always the most significant part in any pasta dish, it is essential to prevent overcooking the pasta. This is because the pasta is the star of the show.
  • It is one of the few ways to increase the flavor of pasta while it is still in the process of being cooked, and adding
  • some salt to the water that is used to produce pasta comes into that category. This is one of the more noteworthy techniques to improve the flavor of pasta.


  • Instead of being mushy and squishy, vegetables should be prepared to have a texture that is tender but yet somewhat crisp. This is considered the ideal texture for vegetables.
  • Both the onion and the bell pepper contribute a delightful taste to this dish; therefore, it is imperative that you do not overlook the inclusion of both of these ingredients in the recipe.


  • Don’t forget to add a significant amount of parmesan cheese! It is not necessary to stop at half a cup; in my opinion, it ought to be the very minimum amount that should be consumed.
  • However, there is absolutely no need for it to be done.



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