Pasta Primavera is a colorful dish that celebrates fresh veggies and pasta together in a light sauce. It’s a perfect way to enjoy the tastes of spring on your plate!
Honestly, who doesn’t love a bowl of pasta filled with bright veggies? I like to throw in whatever I have on hand. It’s quick, easy, and always a hit at the table!
Key Ingredients & Substitutions
Pasta: I love using penne for its sturdy shape that holds the sauce well. You can swap it with any pasta like rotini, fusilli, or even spaghetti if you prefer something different.
Vegetables: The key to Pasta Primavera is variety! While asparagus and broccoli are my favorites, you can also use zucchini, bell peppers, or carrots. Just make sure to cut them into similar sizes for even cooking.
Parmesan Cheese: Parmesan adds a nice salty depth. If you’re dairy-free, try nutritional yeast for a cheesy flavor or use a dairy-free cheese substitute that melts well.
Heavy Cream: For a creamier sauce, I often use heavy cream. However, for a lighter version, you could try Greek yogurt or a non-dairy alternative like coconut cream to keep it rich without the dairy.
Lemon Zest and Juice: This brightens up the dish instantly! If you don’t have fresh lemons, a splash of vinegar can add a nice tang.
How Do I Sauté Vegetables Without Overcooking Them?
Sautéing veggies is a key step for keeping them vibrant and crisp. Here’s how to do it right:
- Use medium-high heat so the vegetables sear and don’t just steam.
- Start with the denser vegetables first, like asparagus and broccoli, as they take longer to soften.
- Quickly add softer veggies like peas and tomatoes later on to keep them fresh and colorful.
- Cook just until tender but still bright and firm. You want a nice crunch!
With practice, you’ll get a feel for the timing and heat, making your veggies perfectly sautéed every time!
How to Make Pasta Primavera
Ingredients You’ll Need:
- For the Pasta:
- 12 oz penne pasta (or your preferred pasta)
- For the Sauté:
- 1 tbsp olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 cup asparagus spears, cut into 2-inch pieces
- 1 cup broccoli florets
- 1/2 cup fresh or frozen peas
- 1 cup grape tomatoes, halved
- 1/2 cup yellow bell pepper, thinly sliced
- For the Flavor:
- 1/4 cup grated Parmesan cheese, plus extra for serving
- 1/4 cup fresh parsley, chopped
- 1 tbsp fresh basil, chopped (optional)
- 1/4 tsp crushed red pepper flakes (optional, for a mild kick)
- Salt and black pepper to taste
- 1/2 cup heavy cream or half-and-half (for creamy version)
- Zest of 1 lemon (optional, for fresh brightness)
- Juice of 1/2 lemon (optional)
How Much Time Will You Need?
This recipe takes about 30 minutes in total. It includes about 10 minutes for preparation and 20 minutes of cooking. You’ll have a delicious and colorful Pasta Primavera on your table in no time!
Step-by-Step Instructions:
1. Cook the Pasta:
Start by bringing a large pot of salted water to a boil. Once it’s bubbling, add your penne pasta and cook according to the package instructions until it’s al dente—usually about 8-10 minutes. When done, drain the pasta, but make sure to reserve about 1/2 cup of the pasta water. Set the pasta aside.
2. Sauté the Aromatics:
While your pasta is cooking, heat the olive oil in a large skillet over medium heat. Once the oil is hot, toss in the chopped onion and sauté it until it turns translucent, about 3 minutes. This will release a lovely aroma!
3. Add Garlic and Harder Veggies:
Next, add the minced garlic and sauté it for an additional 30 seconds until it is fragrant. Now, it’s time to add the asparagus and broccoli. Sauté these for about 3-4 minutes. You want them to soften slightly but still remain crisp.
4. Incorporate the Rest of the Veggies:
Now stir in the peas, yellow bell pepper, and grape tomatoes. Cook everything together for an additional 2-3 minutes until the veggies are tender and their bright colors pop!
5. Combine with Pasta:
Reduce the heat to low, then gently add the cooked pasta into the skillet with the veggies. If you’re using heavy cream, pour it in now and gently stir until the pasta is well-coated. If you’re skipping the cream, just splash in some of the reserved pasta water to help everything stick together nicely.
6. Add Cheese and Season:
Stir in the grated Parmesan cheese, along with the lemon zest and juice (if using). Mix everything well, and season with salt, black pepper, and crushed red pepper flakes to suit your taste.
7. Finishing Touches:
Once the pasta and veggies are combined, remove the skillet from the heat. Sprinkle the fresh parsley and basil on top for that burst of freshness.
8. Serve It Up:
Your delicious Pasta Primavera is ready! Serve it immediately with extra Parmesan cheese on the side for sprinkling if desired. Enjoy your colorful plate of goodness!
This recipe captures the fresh, colorful essence of Pasta Primavera with a creamy coating and vibrant vegetables including asparagus, peas, broccoli, bell pepper, and tomatoes. Enjoy!
Can I Use Different Vegetables in This Recipe?
Absolutely! Pasta Primavera is very versatile, so feel free to substitute any vegetables you have on hand. Zucchini, carrots, or even spinach would work beautifully. Just make sure to adjust cooking times based on the vegetables you choose.
What If I Don’t Have Heavy Cream?
No worries! You can use half-and-half, Greek yogurt, or even a non-dairy cream alternative like coconut cream for a lighter version. If you’d like to skip the cream altogether, adding a splash of reserved pasta water will also keep the dish moist and help bind the flavors.
How Long Can Leftovers Be Stored?
Leftover Pasta Primavera can be stored in an airtight container in the fridge for up to 3 days. To reheat, warm it on the stovetop over low heat, adding a bit of water or broth to loosen it up as needed.
Can I Make This Dish Ahead of Time?
Yes! You can prepare the vegetables and cook the pasta a day in advance. Just combine them with the sauce right before serving to ensure everything tastes fresh.
