Pasta Primavera is such a delicious springtime dinner. Made with fresh veggies and pasta, you will love this delightful and bright meal.
One of the things that I love most about this delicious and delightful pasta recipe is that the veggies get to shine through. Six different vegetables come together to make the bulk of this recipe, both in quantity and in flavor. You’ll notice that there are few seasonings in this recipe because the flavor of the vegetables shines through in the most perfect way. I know that you will adore this irresistible and mouthwatering dinner.
No leftover’s here! It’s insane, thank you a million for the recipe!!!
How to Make Pasta Primavera
Here is a brief overview of how this penne pasta primavera recipe comes together. For the full recipe, including all ingredients and their measurements, scroll to the recipe card at the bottom of the post.
- Cook the pasta. Bring your pot of water to a boil and cook the pasta until al dente. Save one cup of the water before draining. Read more on cooking pasta below. Toss the pasta with olive oil.
- Cook the vegetables. Add the garlic, onions, carrot, zucchini, bell pepper, and asparagus to the skillet and cook until the vegetables are soft. Stir the tomatoes into the vegetables and remove from the heat.
- Put it all together. Combine the cooked pasta and the cooked vegetables in a large bowl. Add the reserved pasta water to moisten and loosen the dish as needed. Stir in the Parmesan cheese and top with fresh basil. Enjoy!
Tips For Cooking Pasta
Cooking pasta is a simple part of a recipe, but a few tips are important for making it turn out perfectly every time. Whether you are making this pasta primavera or a different pasta dish, pay attention to these simple steps. If you want a more detailed tutorial you can find that here: How to Cook Pasta.
- Use plenty of water. A pound of pasta needs four to six quarts of water to have room to expand and move around as it cooks.
- Make sure your water is fully boiling. Don’t add your dry noodles until you see large, constant bubbles. It should be a constant, roaring boil.
- Set a timer. As soon as you add your pasta to your pot of boiling water, set a timer following the directions on the package.
Variatons
If you one of the veggies listed here doesn’t appeal to you, you can swap it out for a different one.
- Yellow Squash
- Broccoli or Broccolini
- Peas
- Mushrooms
- Green Beans
Adding Chicken
If you want to add some protein to this pasta, these air fryer chicken breasts cook quickly and have the perfect flavor. Shrimp would also be delicious.
Air Fryer Chicken Breasts
Storing and Reheating Leftovers
Store any leftover pasta and vegetables in an airtight container in the refrigerator for up to three days. Enjoy cold or reheat the portion you plan to eat in the microwave or on the stovetop until heated through. Always use your best discretion with storing and eating leftovers.
What to Serve with Pasta Primavera
Round out this delicious recipe with some of these great options:
- Air Fryer Whole Chicken: A simple and delicious recipe that would pair well with this pasta dish.
- Ceasar Salad: Add more green to this great meal with a rich and simple salad.
- Garlic Bread: I honestly can’t think of a time when garlic bread isn’t a good option.
If you make this recipe for pasta primavera or any of my other recipes, I’d love to hear how you enjoyed it! Be sure to come back and leave a comment.
Pasta Primavera
Ingredients
- 1 pound penne pasta (453.6 grams)
- 2 teaspoons kosher salt or 1 teaspoon table salt
- 2 tablespoons olive oil
- 2 garlic cloves minced
- 1/2 large red onion cut into 1/4 inch thin slices
- 1 medium carrot cut into strips, thin and 1/2 inch wide
- 1 medium zucchini cut in half and then cut into half inch moons
- 1 red bell pepper cut into 1/2 inch strips
- 1 bunch asparagus cut into 1 inch pieces
- 1 teaspoon kosher salt or 1/2 teaspoon table salt
- freshly ground black pepper
- 1 cup cherry tomatoes cut in half (149 grams)
- 1/2 cup freshly grated Parmesan cheese (50 grams)
- 1/4 cup fresh basil leaves chopped (4.7 grams)
Instructions
- Bring a large pot of water to a roaring boil. Season it with 2 teaspoons of kosher salt. Add the dry penne pasta and stir it. Cook according to package instructions. Reserve 1 cup pasta water before draining.1 pound penne pasta, 2 teaspoons kosher salt
- Drain the pasta and drizzle lightly with olive oil, tossing to coat. This will prevent the pasta from sticking together while you finish the rest of the dish.
- While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the garlic, onions, carrot, zucchini, bell pepper, and asparagus. Season with salt and pepper. Cook until the vegetables are soft, about 7 to 9 minutes.2 tablespoons olive oil, 2 garlic cloves, 1/2 large red onion, 1 medium carrot, 1 medium zucchini, 1 red bell pepper, 1 bunch asparagus, 1 teaspoon kosher salt, freshly ground black pepper
- Stir the tomatoes into the vegetables and remove from the heat. The heat of the vegetables will warm the tomatoes without breaking them down.1 cup cherry tomatoes
- In a large serving bowl, combine the cooked pasta and the cooked vegetables, adding reserved pasta water to moisten and loosen the dish (you will likely not need the full cup). Stir in the Parmesan cheese, and then taste. Add more salt and pepper as necessary. Garnish with the fresh basil and enjoy!1/2 cup freshly grated Parmesan cheese, 1/4 cup fresh basil leaves
Sam Standish says
No leftover’s here! it’s insane,thank you a million for the recipe!!!
I’m so glad that you liked it!