Dinner

Delicious Pasta Primavera Recipe

Byreem everly November 9, 2025November 9, 2025

Introduction

Pasta primavera is a vibrant, vegetable-loaded dish that’s perfect for a quick and healthy weeknight dinner. With fresh veggies, bright lemon, and a light olive oil sauce, this recipe is both satisfying and easy to make. It’s a great way to enjoy a colorful meal that feels special without much fuss.

A white bowl filled with a colorful pasta salad featuring three layers: the base is creamy, pale yellow penne pasta, mixed evenly with bright yellow and orange bell pepper strips, vibrant green broccoli florets, and red cherry tomato halves. Thin slices of purple onion add contrast throughout. The dish is sprinkled with finely chopped fresh green parsley and a light dusting of grated white cheese on top. The bowl rests on a white marbled texture surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

10 oz penne pasta
1/2 cup pasta water (reserved from cooking pasta)
1 medium red bell pepper, sliced
1 cup grape tomatoes, halved
2 tsp dried Italian herbs
1 large carrot, sliced (cut into 1/4-inch rounds)
3-4 garlic cloves, minced
1 medium zucchini, sliced
1/2 medium red onion, sliced
2 tbsp fresh parsley, chopped
1/4 cup olive oil
1 medium yellow squash, sliced
2 tbsp fresh lemon juice
Salt, as needed
1/2 cup grated Parmesan cheese
2 cups broccoli (cut into small florets)

Instructions

Step 1: Bring a large pot of water to a boil and add a generous amount of salt. Cook the penne pasta according to the package directions until al dente. Before draining, reserve 1/2 cup of the pasta water. Drain the pasta and set aside.
Step 2: While the pasta cooks, heat olive oil in a 12-inch deep skillet over medium-high heat. Add the sliced red onion and carrot, sautéing for about 2 minutes.
Step 3: Add the broccoli and bell pepper to the skillet and continue sautéing for another 2 minutes.
Step 4: Add the yellow squash and zucchini and sauté for an additional 2 to 3 minutes until the vegetables are nearly softened. Then add the minced garlic, halved tomatoes, and Italian herbs. Cook everything together for 2 more minutes until fragrant.
Step 5: Transfer the sautéed vegetables to the now-empty pasta pot or a large serving bowl. Add the drained pasta, drizzle with lemon juice, and season with salt if needed. Toss while gradually adding reserved pasta water to loosen the mixture to your preferred consistency.
Step 6: Stir in 1/4 cup of grated Parmesan cheese and fresh parsley until well combined. Serve immediately, topped with the remaining Parmesan cheese.

Tips & Variations

Use any medium-sized pasta such as fusilli, rotini, or farfalle if you don’t have penne on hand.
Swap vegetables based on what’s in season or in your fridge—try asparagus, snap peas, mushrooms, or green beans.
For a dairy-free option, substitute Parmesan with nutritional yeast or omit the cheese altogether.
Cook vegetables in order of their cooking times, starting with firmer ones, to avoid mushy textures.
Reserve pasta water to help create a smooth sauce that coats the pasta and veggies perfectly.

Storage

Store leftover pasta primavera in an airtight container in the refrigerator for up to 4 days. The vegetables may soften slightly over time, but the flavors improve as they meld. Reheat gently in the microwave with a splash of water or olive oil, or warm it in a skillet on medium heat, adding a sprinkle of fresh Parmesan and parsley before serving.

How to Serve

The dish shows cooked penne pasta mixed with colorful vegetables in a white bowl on a white marbled surface. The pasta is pale yellow and fills most of the bowl, layered with bright green broccoli florets, dark green zucchini slices with light green interiors, red cherry tomatoes, thin strips of yellow and red bell peppers, and translucent pieces of cooked red onion. The dish is sprinkled with finely grated cheese and small bits of green herbs scattered over the top, adding texture and a fresh look. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use different types of pasta for this recipe?

Yes, medium-sized pasta shapes like fusilli, rotini, farfalle, or rigatoni all work well. Just follow the package instructions for cooking times and aim for al dente to avoid overcooking.

How can I make this recipe vegan?

Omit the Parmesan cheese or replace it with a vegan substitution like nutritional yeast. Make sure to use olive oil or your preferred plant-based oil, and double-check that your pasta doesn’t contain eggs.