Pasta Primavera

This Pasta Primavera recipe consists of warm penne bursting with roasted vegetables and parmesan. A flavorful pasta dish ready in a flash and packed with fresh, healthy veggies. A simple one pot dish that’s ready in only 30 minutes.

I suppose I’m wishful thinking and hoping for spring by making this fresh Pasta Primavera, but no matter the season, this pasta dish is always perfect. It’s loaded with fresh veggies so it’s super good for you!

While I always love my creamy pasta dishes, sometimes you just want something that makes you feel good after eating it, and this pasta dish does just that.

What is Pasta Primavera?

The word “primavera” means springtime in Italian. In the era before seasonal cooking was customary, pasta primavera was the recipe to order for the best and brightest of spring vegetables.

Nowadays, this veggie packed pasta is ready to serve during any season! Loaded with phenomenal, bright veggies, topped with zesty parmesan – not only does this dish taste incredible, you can feel good about eating it as well.

• Penne – You can substitute with any pasta of your choice.
• Olive Oil – You can substitute with sunflower, safflower, avocado or vegetable oil.
• Onion – Large and chopped.
• Asparagus – Fresh, trimmed and cut into 2-inch pieces.
• Mushrooms – Sliced. I used cremini mushrooms but you can use regular white mushrooms as well.
• Zucchini – I used a small zucchini, halved lengthwise and sliced.
• Carrot – A medium carrot shredded.
• Tomato – I used cherry tomatoes, cut in half. They work the best since they are bite sized. You can substitute grape tomatoes as well.
• Garlic – Use as much garlic as you like.
• Italian Seasoning – Made up of oregano, rosemary, thyme and basil. If you don’t have Italian seasoning you can use a mix of any of the above.
• Salt & Pepper – To taste.
• Red Pepper Flakes – to add a bit of heat. You can remove these if you’d like, or use more or less to your preference.
• Parmesan Cheese – You can substitute with your favourite cheese.
• Lemon – Cut into wedges, this is optional for serving.

1. Cook the pasta: Cook the penne according to package instructions. Reserve 1/2 cup of pasta water before draining.
2. Cook the veggies: Heat the olive oil in a large skillet over medium-high heat. Add the onion and cook until softened, 2 to 3 minutes. Stir in the asparagus, mushrooms and zucchini to the skillet and cook until tender, about 5 minutes. Add the shredded carrot, tomatoes, garlic, Italian seasoning, salt, pepper, red pepper flakes, stir and cook for another minute until the tomatoes begin to soften.
3. Finish the dish: Stir in the cooked penne, 1/2 cup of the cheese and some pasta water as needed. Serve and top with remaining Parmesan cheese and lemon wedges.

What Else Can I Add in my Pasta?

This recipe is great in helping you clean out your fridge and use up all the vegetables we all know we never get to eat before they go bad.

You can really add anything into this pasta dish, but here are some more ideas:

• Spinach
• Broccoli
• Peppers
• Corn
• Peas
• Sun Dried Tomatoes
• Chicken
• Shrimp

How to Store Leftovers

Leftovers can be stored in airtight containers in the refrigerator for 3 to 5 days.

To freeze, transfer the pasta to an airtight container and store in the freezer for up to 3 months.

Did You Love This Recipe? Try These!

• Arugula and Walnut Pesto Pasta
• Creamy Avocado and Spinach Pasta
• Bruschetta Pasta
• Italian Roasted Mushrooms and Veggies
• Vegetarian Stuffed Mushrooms
• Spinach Artichoke Pasta
• Caprese Salad
• One Pot Pasta