This post may contain affiliate links. For more information, please see our affiliate policy.
Rather than being a “kitchen sink” vegetable pasta, this Pasta Primavera recipe dials in on just a few spring vegetables, making sure their colors, flavors, and textures truly shine.
It’s easy to approach your Pasta Primavera the way you might approach Vegetable Stock: empty out your refrigerator crisper drawer and get cooking. Toss it all with pasta and call it primavera!
This version focuses on zucchini, asparagus, peas, and tomatoes. Cook the zucchini low and slow in olive oil saturated with fresh garlic, then add the asparagus and peas and cook for just 2 minutes. Toss it all with spaghetti, a squeeze of lemon juice, and raw, seasoned tomatoes.
It’s simple and elegant and the best way to enjoy the produce of spring. It’s also so delicious, I didn’t want to share.
Table of Contents
Recipe ingredients
At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.
Ingredient notes
- Cherry tomatoes: Or substitute halved grape tomatoes.
- Spaghetti: I’ve mostly eaten Pasta Primavera with fettuccine or linguine, but I really enjoyed spaghetti here. It feels lighter (as light as a bowl of pasta can feel, anyway), and it’s fun to twirl on your fork.
- Red pepper flakes: Add more or less to taste. Or, just pass a dish of chili flakes at the table (the spice lovers can add more until their faces are on fire).
Step-by-step instructions
- In a small bowl, add tomatoes, olive oil, garlic, ¼ teaspoon salt, and ¼ teaspoon pepper and toss to combine. Set aside.
- In a large Dutch oven or stock pot, bring 4 quarts water and 1 tablespoon salt to boil. Add spaghetti and cook until al dente, stirring often, about 10 minutes. Drain pasta and return to the pot.
- Meanwhile, in a large nonstick skillet over medium heat, heat 3 tablespoons olive oil until shimmering. Add zucchini, garlic, red chili flakes, and ½ teaspoon salt. Cook until the zucchini is softened, about 10 minutes.
- Add asparagus, peas, and water and bring to a simmer over medium-high heat. Cover and cook until the asparagus is bright green and tender-crisp, about 2 minutes.
- To the pot with the pasta, add cooked vegetables, chives, lemon juice, and remaining 2 tablespoons olive oil. Toss to combine.
- Transfer to a serving bowl. Top with cherry tomato mixture and garnish with Parmesan cheese.
Recipe tips and variations
- Yield: This recipe makes 4 to 6 servings.
- Storage: Store leftovers covered in the refrigerator for up to 4 days.
- Shrimp Primavera: A delicious shrimp pasta recipe in a creamy herb sauce – all made in one pot! This version features carrots, peppers, and broccoli, too.
- Chicken Primavera: Layer grilled, sliced Lemon Pepper Chicken (or your favorite chicken recipe) on pasta before adding the tomatoes and Parmesan.
Recipe FAQs
Primavera sauce varies by recipe, but this version keeps it light with olive oil, lemon juice, and Parmesan cheese. You get extra flavor from the marinaded tomatoes, too.
In both Italian and Spanish, primavera means spring. So, Pasta Primavera should showcase the best of spring produce and all their bright, shiny flavors.
One Pot Shrimp Pasta Primavera
My One Pot Shrimp Pasta Primavera is created with weeknight dinners in mind! This healthy 30-minute meal comes together in one pot so clean-up is a breeze. Dill, onion, thyme, and garlic team up with…
View Recipe
Round out your spring feast
Italian Recipes
Garlic Bread
Salad Recipes
Caesar Salad
Appetizer Recipes
Bruschetta
Cookie Recipes
Pizzelle
Join Us
Pasta Primavera
Ingredients
For the tomato topping
- 6 ounces cherry tomatoes (see note 1)
- 1 tablespoon olive oil
- 1 small clove garlic minced
- Salt and freshly ground black pepper
For the pasta:
- Salt and freshly ground black pepper
- 1 pound spaghetti (see note 2)
- 5 tablespoons olive oil divided
- 1 zucchini quartered and cut into 1/4-inch slices
- 4 cloves garlic
- 1/2 teaspoon crushed red pepper flakes or more or less, to taste (see note 3)
- 1 pound asparagus trimmed and cut into 1-inch pieces
- 1 cup frozen peas thawed
- 3/4 cup water
- 1 tablespoon fresh lemon juice
- 1/4 cup minced fresh chives
- 1/4 cup grated Parmesan cheese plus more, for serving
Instructions
To make the tomato topping
- In a small bowl, add tomatoes, olive oil, garlic, ¼ teaspoon salt, and ¼ teaspoon pepper. Toss to combine. Set aside.
To make the pasta:
- In a large Dutch oven or stock pot, bring 4 quarts water and 1 tablespoon salt to boil. Add spaghetti and cook until al dente, stirring often, about 10 minutes. Drain pasta and return to the pot.
- Meanwhile, in a large nonstick skillet over medium heat, heat 3 tablespoons olive oil until shimmering. Add zucchini, garlic, red chili flakes, and ½ teaspoon salt. Cook until the zucchini is softened, about 10 minutes.
- Add asparagus, peas, and water and bring to a simmer over medium-high heat. Cover and cook until the asparagus is bright green and tender-crisp, about 2 minutes.
- To the pot with the pasta, add cooked vegetables, chives, lemon juice, and remaining 2 tablespoons olive oil. Toss to combine.
- Transfer to a serving bowl. Top with cherry tomato mixture and garnish with Parmesan cheese.
Recipe Video
Notes
- Cherry tomatoes: Or substitute halved grape tomatoes.
- Spaghetti: I’ve mostly eaten Pasta Primavera with fettuccine or linguine, but I really enjoyed spaghetti here. It feels lighter (as light as a bowl of pasta can feel, anyway), and it’s fun to twirl on your fork.
- Red pepper flakes: Add more or less to taste. Or, just pass a dish of chili flakes at the table (the spice lovers can add more until their faces are on fire).
- Yield: This recipe makes 4 to 6 servings.
- Storage: Store leftovers covered in the refrigerator for up to 4 days.
- Shrimp Primavera: A delicious shrimp pasta recipe in a creamy herb sauce – all made in one pot! This version features carrots, peppers, and broccoli, too.
- Chicken Primavera: Layer grilled, sliced Lemon Pepper Chicken (or your favorite chicken recipe) on pasta before adding the tomatoes and Parmesan.
Nutrition
Meggan Hill is a classically-trained chef and professional writer. Her meticulously-tested recipes and detailed tutorials bring confidence and success to home cooks everywhere. Meggan has been featured on NPR, HuffPost, FoxNews, LA Times, and more.
This was fantastic!! I had recently been reminiscing about this dish I’d had at a restaurant once (and theyve since closed down), and was craving it. Never made it myself before, and was so happy this was so similar to the restaurants version. I didnt add the mushrooms or peas, but everything else was perfect. Definitely a winner in my house. ❤❤
Hi Tina, I’m so glad you loved it! Thank you! – Meggan
Delicious! This recipe is easy to adapt to personal preferences for types of vegetables, garlic strength, cheese or pasta used. I used everything but zuccini, since I didn’t have any on hand. Instead, I used the whole 8 oz container of mushrooms. I was able to combine the last of several penne and rotini shaped pastas to declutter the pantry. I don’t usually have white wine, but adjusting the amount of broth is an option. I prefer chicken broth but vegetable broth will work. It would be easy to add chicken or shrimp into the mix. This recipe printout made it to “page protector status” in my notebook. 🙂 This is one great customizable dish!
Amazing Dish, Great Recipe! Thank you!
Great taste, great cooking instructions. Adults and kids ate it up!
Delicious! Ultimate comfort food. This recipe is a keeper. Thanks!
Thank you so much Stephanie! This absolutely makes my day! -Meggan
I love the recipe! It reminds me of some of the best pasta primavera that I get at some of my favorite NYC restaurants . And it is so true, the more veggies you add the better. It makes it a perfect dish to make during the summer after hitting up all of the fresh farmer’s markets!!