Spring is a magical time when fresh vegetables burst forth with colors and flavors, making it the perfect season for vibrant dishes. This Pasta Primavera brings together a delightful medley of seasonal produce, crafted into a light and refreshing sauce that embraces those early sunny days. Just imagine twirling your fork around perfectly cooked penne pasta, coated in a zesty lemon cream sauce, and mingling with crisp asparagus, sweet bell peppers, and leafy basil. This dish captures the essence of spring in every bite.

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 stumbled across this recipe during a spring gathering, surrounded by friends enjoying the warmth of sunshine and laughter. The vivid colors of fresh vegetables were captivating, and I knew this dish would be a hit. Spring Pasta Primavera | Fresh Vegetable Pasta with Light Sauce delivers not only incredible flavor but also an easy, wholesome option for busy weeknights or festive family dinners, making it a must-try. I can almost hear the sizzling of vegetables on the stovetop and the chatter of loved ones gathered around the table as I write this. Come join me in bringing a taste of spring to your kitchen!

Why You’ll Love This Recipe

Simple & Quick: In just under an hour, you can have dinner ready for the whole family.
Irresistible Flavor: The combination of lemon zest, fresh vegetables, and creamy sauce creates a bright and satisfying dish.
Eye-Catching Appeal: Not only does it taste amazing, but the colorful veggies make it a feast for the eyes.
Flexible Serving: Perfect for any occasion – serve it as a main course at a family dinner or a side dish at a barbecue.
Diet-Friendly Options: This recipe can easily be adjusted for gluten-free pasta or vegan substitutes.

Ingredients You’ll Need

16 oz penne pasta: A hearty choice for holding onto all that delicious sauce; feel free to swap with your favorite pasta shape.
1 tablespoon olive oil: Adds richness and depth to the sautéed vegetables. You can use avocado oil as an alternative.
8 oz asparagus, cut into 1 ½-inch pieces: Tender spears that infuse spring flavors; broccoli or green beans work well as substitutes.
1 yellow bell pepper, cut into 1 ½-inch pieces: Sweet and crunchy for a touch of color. You can use red or orange peppers for a similar taste.
2 cups small broccoli florets: These bite-size pieces add a delightful crunch; broccolini could be a nice alternative.
1 small zucchini, chopped: Soft and subtly sweet, zucchini absorbs flavors beautifully; yellow squash is equally delightful here.
Salt and black pepper to taste: Essential seasonings to elevate all the flavors; don’t skip these!
2 tablespoons unsalted butter: Creates a luscious base for your sauce. Use vegan butter or olive oil for dairy-free options.
1 shallot, minced: Adds a milder, sweet onion flavor; if unavailable, yellow onion will do just fine.
4 garlic cloves, minced: Aromatic and savory, garlic enhances the overall depth of flavor.
Zest of 1 lemon: Brightens the dish and adds a refreshing aromatic quality.
Dash crushed red pepper flakes: Provides a gentle heat; adjust according to your spice preference.
1 cup vegetable broth: A flavorful base for the sauce; reduced sodium broth can work well to control salt levels.
½ cup heavy cream: Adds creaminess; for a lighter option, you may substitute with half-and-half or a non-dairy cream.
3 tablespoons lemon juice, divided: Offers that much-needed brightness; fresh juice always rules!
1 cup frozen peas: Easy and sweet, these little gems are perfect additions to the pasta. You can use fresh peas if you have them.
½ cup shredded parmesan cheese: A finishing touch of salty richness; swap for nutritional yeast for a vegan-friendly alternative.
1 ½ cups halved grape tomatoes: Juicy and sweet, they burst with flavor; cherry tomatoes can be a great substitute.
¼ cup chopped basil: Freshly chopped adds a fragrant finish; use parsley or mint for a different twist.
2 tablespoons Italian parsley, for garnish: A beautiful finishing touch for serving.
Extra parmesan cheese, for garnish: Because who doesn’t love more cheese?
Crushed red pepper flakes, for garnish: To allow guests to spice it up even further.

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

Boil the Pasta: Start by bringing a large pot of water to a vigorous boil. Season it generously with salt, then add 16 oz penne pasta. Cook for about 11 minutes, occasionally stirring until the pasta is al dente. Drain well and return it to the pot, ready to embrace all the flavors to come.

Sauté the Vegetables: In a spacious 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, toss in 1 small chopped zucchini and allow it to cook for another 1 to 2 minutes, until all veggies are tender yet still crisp. Season them with salt and pepper to taste, then set these vibrant beauties aside on a large plate or bowl.

Create the Sauce: Place the same skillet back on the stove and melt 2 tablespoons unsalted butter over medium heat. Stir in 1 minced shallot and 4 minced garlic cloves, cooking for about 2 minutes until fragrant and softened. Add the lemon zest along with 1 cup vegetable broth, simmering until the broth reduces by half, around 4 to 5 minutes. Lower the heat and incorporate ½ cup heavy cream along with 2 tablespoons lemon juice.

Combine Pasta, Veggies, and Sauce: Toss 1 cup frozen peas into the pot with the pasta, followed by the sautéed vegetables. Pour your luscious lemon cream sauce over the top and stir to ensure everything is wonderfully combined. Gently fold in ½ cup shredded parmesan cheese and the remaining 1 tablespoon lemon juice, promising a creamy finish. Include 1 ½ cups halved grape tomatoes and ¼ cup chopped basil, adjusting salt and pepper as needed for that perfect taste.

Serve & Garnish: Transfer all of your beautifully mixed Pasta Primavera into a large serving bowl or dish. Top it with a flourish of fresh 2 tablespoons chopped parsley, extra parmesan cheese, and a sprinkle of crushed red pepper flakes for that final touch. Serve warm and enjoy the bounty of spring!

Storing & Reheating

To store your leftovers, let the Pasta Primavera cool at room temperature for about 30 minutes. Transfer it to an airtight container, where it will keep well in the refrigerator for up to 3 days. If you want to freeze it, portion out your pasta into freezer-safe containers or bags, and it can last up to 3 months. When you’re ready to enjoy it again, reheat gently in the microwave for about 2-3 minutes or on the stovetop over low heat. Keep in mind that the texture might change slightly during storage, so add a splash of vegetable broth to refresh it while reheating.

Chef’s Helpful Tips

Avoid mushy pasta by making sure to cook it just al dente; it’ll continue to cook when combined with the sauce.
Always season your cooking water generously — it’s your first opportunity to infuse flavor into the pasta.
Want more depth? If you love heat, consider adding a bit more crushed red pepper flakes to the sauce; start small then adjust based on your preference.
Experiment with different seasonal vegetables. Peas, carrots, and bell peppers deliver a colorful and tasty mix, while spinach or kale could add an extra nutritional bite.
This dish can be prepped ahead of time—just cook the pasta and veggies, and then toss everything together just before serving.

If you’ve been searching for a dish that screams spring while being simple and full of flavor, this Pasta Primavera is your answer. Not only does it celebrate seasonal produce, but it also allows for your personal touch; try swapping out vegetables or adjusting the spice level. Don’t hesitate to get creative and add your favorite herbs or toppings.

Each bite brings a burst of fresh flavors that’s simply irresistible. Whether you prepare it for a weeknight dinner or a weekend gathering, it’s sure to be a delightful addition to your table. So grab your ingredients, put on some music, and let’s create this fresh and delicious dish together!

Recipe FAQs

Can I use a different type of pasta?

Absolutely! While penne is perfect for this dish, you can substitute it with any pasta shape you love. Try rotini, farfalle, or even gluten-free pasta if needed.

Is this recipe suitable for meal prep?

Yes! This Pasta Primavera can be prepped in advance. Just cook the pasta and veggies ahead of time, then combine them with sauce right before serving to keep everything fresh and vibrant.

Can I make this dish vegan?

Definitely! Substitute the heavy cream with a plant-based cream, use nutritional yeast in place of parmesan cheese, and swap butter for a dairy-free alternative for a delicious vegan version.

How can I adjust the spice level?

To modify the heat, simply reduce the amount of crushed red pepper flakes to your liking. You can always omit them for a milder flavor or add more if you like a good kick!

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Spring Pasta Primavera | Fresh Vegetable Pasta with Light Sauce

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Author: Anna
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Yield: 8 servings 1x
Category: Main Dishes
Method: Stovetop
Cuisine: Italian

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Description

Enjoy the vibrant flavors of our Spring Pasta Primavera, a delightful blend of fresh vegetables and a light sauce. This dish is perfect for a quick dinner or a healthy meal, showcasing seasonal produce while being simple to make.

Ingredients

Scale

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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Instructions

Bring a large pot of water to a boil. Add salt and the penne pasta, cooking for 11 minutes while stirring occasionally. Drain the pasta and return it to the pot.
In a large skillet over medium-high heat, heat the olive oil. Add the asparagus, bell pepper, and broccoli; sauté for 2 to 3 minutes, then add the zucchini, cooking until tender but crisp, about 1 to 2 minutes. Season with salt and pepper. Transfer veggies to a plate.
In the same skillet, melt the butter over medium heat. Add shallot and garlic, cooking for 2 minutes. Stir in lemon zest and vegetable broth and let simmer until reduced by half, about 4 to 5 minutes. Add heavy cream and 2 tablespoons of lemon juice.
Stir the frozen peas into the pot with the drained pasta, then mix in the sautéed vegetables. Pour the lemon cream sauce over and combine. Fold in the Parmesan and remaining lemon juice, followed by the tomatoes and basil, seasoning as desired.
Transfer the pasta primavera to a serving bowl. Garnish with chopped parsley, extra Parmesan cheese, and crushed red pepper flakes before serving warm.

Notes

Feel free to substitute vegetables based on your preference or what’s in season.
Adding grilled chicken or shrimp can make this dish even heartier.
For a vegan option, use dairy-free cream and cheese alternatives.