Name: Spring Pasta Primavera | Fresh Vegetable Pasta with Light Sauce
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: Italian
Ingredients: 16 oz penne pasta; 1 tablespoon olive oil; 8 oz asparagus, cut into 1 ½-inch pieces; 1 yellow bell pepper, cut into 1 ½-inch pieces; 2 cups small broccoli florets; 1 small zucchini, chopped; salt and black pepper to taste; 2 tablespoons unsalted butter; 1 shallot, minced; 4 garlic cloves, minced; zest of 1 lemon; dash crushed red pepper flakes; 1 cup vegetable broth; ½ cup heavy cream; 3 tablespoon lemon juice, divided; 1 cup frozen peas; ½ cup shredded parmesan cheese; 1 ½ cups halved grape tomatoes; ¼ cup chopped basil; 2 tablespoons italian parsley, for garnish; extra parmesan cheese, for garnish; crushed red pepper flakes, for garnish

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Spring Pasta Primavera | Fresh Vegetable Pasta with Light Sauce is a vibrant dish that celebrates the season’s freshest produce. Packed with colorful vegetables like asparagus, bell peppers, and zucchini, this dish is not just a feast for the eyes but a delightful play of textures and flavors on your palate. The creamy lemon sauce adds just the right amount of richness, balancing the freshness of the veggies. If you’re searching for a wholesome meal that showcases the essence of spring, this pasta recipe is exactly what you need.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Spring Pasta Primavera | Fresh Vegetable Pasta with Light Sauce
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Spring Pasta Primavera | Fresh Vegetable Pasta with Light Sauce

Spring Pasta Primavera | Fresh Vegetable Pasta with Light Sauce

I first encountered Pasta Primavera during a visit to a quaint Italian restaurant years ago, and I was instantly captivated. The way the fresh veggies danced with the pasta and infused everything with bright flavors was unforgettable. Finally, after years of experimentation, I’ve perfected my own version that’s as simple as it is satisfying. Trust me when I say, once you try your hand at this deliciousness, it’ll become a staple on your dinner table. Your family will love it, and you’ll find it’s perfect for everything from casual weeknight dinners to special occasions.

Why You’ll Love This Recipe

Simple & Quick: In just about 55 minutes, you can whip up this flavorful dish, making it ideal for busy evenings.
Irresistible Flavor: The creamy lemon sauce pairs beautifully with the tender-crisp vegetables, creating an irresistible flavor profile.
Eye-Catching Appeal: Bursting with colors, this dish looks as delightful as it tastes, perfect for impressing guests.
Flexible Serving: This Pasta Primavera is versatile; enjoy it warm for dinner, or chill it for a refreshing pasta salad at lunch.
Diet-Friendly Options: Easily adaptable for gluten-free and vegan diets by swapping out the pasta and heavy cream.

Ingredients You’ll Need

16 oz penne pasta: This tubular shape holds onto the sauce beautifully, but feel free to substitute with your favorite pasta.
1 tablespoon olive oil: Adds a smooth, fruity note. Use extra virgin for the best flavor.
8 oz asparagus, cut into 1 ½-inch pieces: Fresh and slightly nutty; it brings spring to your plate. Look for bright green stalks.
1 yellow bell pepper, cut into 1 ½-inch pieces: Adds sweetness and vibrant color. Red or orange peppers can also be used.
2 cups small broccoli florets: These add texture and a mild crunch; use fresh for the best results, or frozen if in a pinch.
1 small zucchini, chopped: This veggie softens beautifully and absorbs flavors well; choose firm zucchini for a better bite.
Salt and black pepper to taste: Essential for enhancing flavors; adjust to your liking.
2 tablespoons unsalted butter: Rich, creamy goodness is needed here, but you can use olive oil for a lighter option.
1 shallot, minced: Adds a mild onion flavor that’s sweeter than regular onions.
4 garlic cloves, minced: Aromatic and flavor-packed; fresh garlic is always best.
Zest of 1 lemon: This brightens the dish with freshness; use an organic lemon to avoid any pesticides.
Dash crushed red pepper flakes: For a touch of heat; feel free to adjust based on your spice preference.
1 cup vegetable broth: This forms the base of your cream sauce, adding depth of flavor. Homemade is best, but store-bought works in a pinch.
½ cup heavy cream: This adds a luxurious creaminess to the sauce; you can substitute with coconut milk for a dairy-free option.
3 tablespoon lemon juice, divided: Adds a punch of acidity; fresh juice brightens this dish.
1 cup frozen peas: Sweet and vibrant; they don’t need any cooking and can be added straight from the freezer.
½ cup shredded parmesan cheese: Adds richness and a salty kick; you can substitute with nutritional yeast for a vegan version.
1 ½ cups halved grape tomatoes: Juicy and sweet, they add freshness and color to the dish.
¼ cup chopped basil: Fresh basil infuses the dish with aromatic sweetness; feel free to use parsley for a similar flavor.
2 tablespoons Italian parsley, for garnish: This isn’t just for looks; it adds a fresh finish.
Extra parmesan cheese, for garnish: For serving, because who could ever have too much cheese?
Crushed red pepper flakes, for garnish: A sprinkle adds visual appeal and allows guests to adjust the heat.

How to Make Spring Pasta Primavera | Fresh Vegetable Pasta with Light Sauce

Boil the Pasta: Bring a large pot of water to a rolling boil, then generously salt it. Add 16 oz penne pasta and cook it for 11 minutes, occasionally stirring. The pasta should be al dente—tender but with a bit of a bite. Drain well, and then pour it back into the pot to keep warm.

Sauté the Vegetables: In a large skillet, heat 1 tablespoon olive oil over medium-high heat. Add 8 oz asparagus, 1 yellow bell pepper, and 2 cups small broccoli florets. Sauté for 2 to 3 minutes, stirring occasionally. Next, introduce 1 small zucchini and continue cooking for another 1 to 2 minutes until vegetables are tender yet still slightly crisp. Season with salt and black pepper to taste, then transfer the cooked veggies to a large plate or bowl.

Prepare the Sauce: Return the skillet to the stove and melt 2 tablespoons unsalted butter over medium heat. Add 1 minced shallot and 4 minced garlic cloves, cooking for about 2 minutes until fragrant. Stir in the zest of 1 lemon and 1 cup vegetable broth, simmering until the broth reduces by half for 4 to 5 minutes. Pour in ½ cup heavy cream and 2 tablespoons lemon juice, stirring together.

Combine Everything: Toss 1 cup frozen peas into the cooking pasta. Add the sautéed vegetables and pour the lemon cream sauce over the pasta and veggies, stirring until everything is well combined. Now fold in ½ cup shredded parmesan cheese and the remaining 1 tablespoon lemon juice. Gently toss in 1 ½ cups halved grape tomatoes and ¼ cup chopped basil. Adjust seasoning with salt and black pepper as needed.

Serve the Dish: Carefully pour the spring pasta primavera into a large serving bowl or dish. Garnish with fresh parsley, an extra sprinkling of parmesan cheese, and a dash of crushed red pepper flakes for a pop of color. Serve warm and enjoy the vibrant flavors of this beautiful dish!

Storing & Reheating

Store any leftovers in an airtight container at room temperature for up to 2 hours or refrigerate for up to 3 days. For longer storage, you can freeze the pasta primavera in a freezer-safe container for up to 3 months. When ready to enjoy again, thaw overnight in the fridge and reheat in a skillet over medium heat for about 5 to 7 minutes, stirring often, until heated through. Be aware that the texture may change slightly, but a little splash of vegetable broth can refresh the sauce.

Chef’s Helpful Tips

Make sure your pasta is al dente; it will cook a little more once you add it to the sauce, preventing it from becoming mushy.
For maximum flavor, always use freshly minced garlic; pre-minced options can lack that aromatic punch.
If you want more veggies, feel free to add bell peppers, carrots, or snap peas—get creative!
Remember to keep the skillet hot enough when adding the butter and shallots. This prevents them from becoming too greasy.
To enhance flavor, add a splash of white wine after sautéing the shallots and garlic, just before adding vegetable broth.

Spring Pasta Primavera | Fresh Vegetable Pasta with Light Sauce is not just a meal; it’s a celebration of freshness and flavor. With a variety of vibrant vegetables and a creamy sauce that perfectly ties everything together, this dish invites you to savor every bite. You can easily play with the ingredients to best suit your taste or incorporate whatever you have on hand. So, gather your family for a lovely dinner or impress your friends at your next gathering. Enjoy this season’s beautiful bounty with a dish that’s as uplifting as the days getting longer!

Recipe FAQs

Can I make this dish ahead of time?

Absolutely! You can prepare the pasta and sauce ahead of time, storing them separately in the fridge. Simply reheat when ready to serve, adding a splash of hot water or broth to loosen up the sauce.

What if I don’t have heavy cream?

If you’re looking for a lighter option, you can substitute heavy cream with half-and-half or whole milk. For a dairy-free version, coconut cream or a vegan cream alternative works well too.

How can I add protein to this dish?

To boost the protein content, consider adding grilled chicken, shrimp, or chickpeas to the dish. Just cook them separately and stir them in when combining everything together.

What can I do with leftovers?

Leftovers can be stored in an airtight container and refrigerated for up to 3 days. Reheat with a splash of vegetable broth to restore the creaminess before serving again.