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Large white pasta bowl filled with penne pasta and mixed spring vegetables such as asparagus, bell peppers, zucchini, tomatoes, and sprinkled with parmesan.
4.92 from 46 votes

Pasta Primavera Recipe

This Pasta Primavera Recipe is a simple and delicious pasta dish packed with lightly cooked fresh seasonal vegetables tossed in a light butter and cream sauce.
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Servings: 8 servings
Calories: 274kcal

Ingredients

  • Salt
  • 2 cups broccoli florets
  • ½ pound asparagus - woody ends removed and chopped into 1” pieces
  • 1 cup peas - fresh or frozen
  • 1 red bell pepper - seeded and chopped
  • 1 orange bell pepper - seeded and chopped
  • 10 ounces penne pasta
  • 1 tablespoon olive oil
  • 2 tablespoon butter
  • 5 cloves garlic - minced
  • 1 medium zucchini - halved and sliced
  • 1 yellow squash - halved and sliced
  • 10 ounces cherry tomatoes
  • ½ cup green onions - chopped
  • cup vegetable broth
  • ½ cup half and half
  • ½ cup parmesan cheese - grated
  • 2 tablespoon fresh parsley - minced
  • Lemon wedges - for serving

Instructions

  • Blanch the broccoli, asparagus, peas, and bell pepper - Bring a large pot of heavily salted water to a boil over high heat. Fill a separate bowl with ice and water and set aside. Once the water comes to a boil, add the broccoli and boil for 30 seconds before adding the asparagus, peas, and bell pepper. Boil everything for 1 minute. Use a large slotted spoon to transfer vegetables to the ice water bath (reserve the pot of salted water to boil the penne) to stop cooking and lock in color. Once cool, drain in a colander and set aside.
  • Cook the penne - Return the pot of salted water to a boil over high heat. Add the penne and cook until al dente (approximately 2-3 minutes less than the recommended time). Drain and rinse with warm water. Set aside.
  • Sauté the garlic and squash - In a large pan with high sides, heat the olive oil and butter over medium-high heat. Add the garlic, zucchini, and yellow squash, and cook for 1-2 minutes stirring often. Add the cherry tomatoes and green onion and continue to cook for an additional 1-2 minutes. Stir often.
  • Add the broth, half and half, and blanched vegetables - Add the vegetable broth and half and half (or full cream) to the pan. Increase heat to high and bring to a low boil. Add the blanched vegetables and cooked pasta to the pot and mix well to combine. Reduce heat to low.
  • Stir in the shredded parmesan - Stir in the shredded parmesan and season with salt and pepper to taste.
  • Serve - Serve garnished with fresh chopped parsley, fresh cracked black pepper, and fresh lemon juice, if desired.

Notes

Whether you choose to add half-and-half or full-fat cream is entirely up to you. How much you choose to add is up to you also. I went light on the cream on purpose. If you want a creamier, heavier sauce, add more.
Popular veggie options,
  • Broccoli
  • Squash - yellow squash, zucchini, butternut squash
  • Asparagus
  • Peas 
  • Bell peppers
  • Tomatoes
  • Carrots
  • Mushrooms
Originally published August 20, 2019

Nutrition

Calories: 274kcal | Carbohydrates: 39g | Protein: 11g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 17mg | Sodium: 191mg | Potassium: 576mg | Fiber: 5g | Sugar: 7g | Vitamin A: 2052IU | Vitamin C: 87mg | Calcium: 140mg | Iron: 2mg
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