Pasta Primavera Recipe

There’s nothing quite like a bowl of Pasta Primavera to usher in the bright, fresh flavors of spring and summer! Each bite of penne tossed with a bounty of colorful veggies and glistening with lemony olive oil sauce feels like a celebration of the season, right at your dinner table.

Ingredients You’ll Need

Pasta Primavera is the ultimate showcase for simple, fresh ingredients. Each one brings its own personality—crunch, color, creaminess, or zing—to the dish, and together they create a pasta that’s lively and utterly irresistible.

• 10 oz. dry Barilla Penne Pasta: Penne is absolutely classic! Its shape is perfect for catching every bit of saucy veggie goodness.
• Salt: Essential for seasoning both your pasta water and the finished dish, helping all the flavors pop.
• 1/4 cup olive oil: The backbone of your light “sauce”—choose a good-quality olive oil for the best flavor.
• 1/2 medium red onion, sliced: Adds mild sweetness, color, and a gentle bite.
• 1 large carrot, sliced into matchsticks: Its natural sweetness and sturdy crunch hold up beautifully when sautéed.
• 2 cups broccoli florets, cut into matchsticks: Broccoli brings earthiness and a super satisfying bite.
• 1 medium red bell pepper, sliced into matchsticks: Sweet, juicy peppers add color and a little extra crunch.
• 1 medium yellow squash, sliced into quarter portions: Softens to creamy perfection and brings mellow summer vibes.
• 1 medium zucchini, sliced into quarter portions: Its tender texture soaks up all the lovely flavors in the pan.
• 3 – 4 cloves garlic, minced: Garlic gives everything a savory aroma and warmth—don’t skip it!
• 1 cup heaping grape tomatoes, halved: Their juicy burst adds brightness and just the right amount of acidity.
• 2 tsp dried Italian seasoning: This is your shortcut to classic Italian flavor in every bite.
• 1/2 cup pasta water: The starches in this water make your sauce silky and help everything cling to the noodles.
• 2 Tbsp fresh lemon juice: Zingy, fresh, and so essential for that signature springtime taste.
• 1/2 cup shredded Parmesan, divided: Gives the dish its creamy, salty, umami finish—use more if you’re feeling cheesy!
• 2 Tbsp chopped fresh parsley: Sprinkled over the top, parsley adds flecks of green and a pop of freshness.

Variations

One of the best things about Pasta Primavera is how easy it is to tailor it to your cravings or what’s available in your fridge. Feel free to play around with ingredients, swap out veggies, or even give it a little protein boost!

• Go Gluten-Free: Use your favorite gluten-free penne or rotini for a version everyone can enjoy.
• Add Extra Protein: Toss in cooked chicken, shrimp, or chickpeas at the end to make it extra satisfying.
• Spice It Up: Add a pinch of red pepper flakes with the garlic for a gentle heat that compliments the veggies.
• Switch Up the Cheese: Crumbled goat cheese or feta make a creamy, tangy alternative to Parmesan.
• Try Other Veggies: Snap peas, asparagus, mushrooms, or baby spinach are all delicious in Pasta Primavera—just add them according to their cooking time.

How to Make Pasta Primavera

Step 1: Cook the Pasta

Bring a big pot of salted water to a rolling boil and cook the penne pasta according to the package instructions. Right before you drain the pasta, be sure to scoop out about 1/2 cup of the starchy pasta water—this will help tie the sauce together in the final step.

Step 2: Sauté the Root Veggies

Meanwhile, heat the olive oil in a large, deep skillet over medium-high heat. Add the sliced red onion and carrots, letting them sauté for about 2 minutes. This gives them a head start so they become sweet and just slightly softened.

Step 3: Add Broccoli and Bell Pepper

Next, toss in the broccoli florets and red bell pepper. Sauté for another 2 minutes. Both vegetables will hold their shape well and develop a lovely hint of color—but they’ll stay crisp-tender!

Step 4: Sauté Squash and Zucchini

Stir in the yellow squash and zucchini and cook for another 2 to 3 minutes. You’re looking for veggies that are just about fork-tender with a little bite left—they should look glossy and bright, never mushy.

Step 5: Finish with Garlic, Tomatoes, and Seasoning

Add the minced garlic, halved grape tomatoes, and the Italian seasoning right into the pan. Sauté for another 2 minutes, stirring frequently. The tomatoes will start to soften and release their juices, building an irresistible sauce base.

Step 6: Combine Everything

Transfer the sautéed veggies into the (now empty) pasta pot or a big serving bowl. Add the drained pasta, drizzle in the lemon juice, and sprinkle with extra salt as needed. Pour in some of that reserved pasta water to bring the sauce together and toss well until everything is glistening and lightly coated.

Step 7: Add Cheese and Herbs

Sprinkle in half the Parmesan and the chopped fresh parsley, tossing gently until the cheese melts in a bit. Serve immediately with the remaining Parmesan sprinkled on top for a lusciously creamy finish!

How to Serve Pasta Primavera

Garnishes

A generous shower of freshly grated Parmesan is always welcome! A sprinkle of chopped parsley adds a final touch of green, and for extra flair, finish with a few shavings of lemon zest or a crack of black pepper right before serving.

Side Dishes

Pasta Primavera truly shines beside a crisp green salad with a zippy vinaigrette and slices of warm, crusty bread or garlic toast. If you want to round out your meal, consider a bowl of minestrone soup or a platter of marinated olives and artichokes.

Creative Ways to Present

For a festive twist, try serving Pasta Primavera in a brightly colored serving bowl or on a big platter, with all the veggies artfully arranged on top. Individual bowls garnished with microgreens or edible flowers look straight off a trattoria menu!

Make Ahead and Storage

Storing Leftovers

Transfer any leftovers to an airtight container and refrigerate within two hours for the best texture and flavor. Pasta Primavera will keep well for up to 3 days, though the vegetables may soften a bit over time.

Freezing

While it’s safe to freeze Pasta Primavera, the vegetables tend to lose their crispness after thawing. For optimal flavor and texture, it’s best enjoyed fresh—but if you must, freeze in a sealed container for up to 1 month and expect a slightly softer result when reheated.

Reheating

To reheat, add a splash of water or extra olive oil to a skillet and warm over low heat, gently tossing until heated through. The microwave works, too—just be careful not to overcook the veggies. Finish with a fresh sprinkle of parmesan and a squeeze of lemon to bring it all back to life.

FAQs

Final Thoughts

If you haven’t already, give this Pasta Primavera a place in your weekly lineup—you’ll love how it brings a little color and joy to your table, no matter the season. Happy cooking, and don’t forget to savor every delicious forkful!

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