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Lunch Dinner One Pot Vegetarian Pasta Italian
4.6 from 18 votes

Pasta Primavera

Jump to RecipeVideoPrintRate
By: Joanna Cismaru •9/28/22 9 Comments

This post may contain affiliate links. Please read my disclosure policy.

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.

pasta primavera in a duch oven braiser garnished with parmesan cheese
Table of Contents Open
  • What is Pasta Primavera?
  • Ingredients You’ll Need
  • How To Make Pasta Primavera
  • What Else Can I Add in my Pasta?
  • How to Store Leftovers
  • Did You Love This Recipe? Try These!
  • Pasta Primavera
    • Ingredients
    • Instructions
    • Equipment
    • Video
    • Notes
    • Nutrition Information
  • Did You Make This?

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.

Ingredients You’ll Need

overhead shot of all the ingredients needed to make pasta primavera
  • 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.

How To Make Pasta Primavera

process shots showing how to make pasta primavera
  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.
overhead shot of pasta primavera in a dutch oven

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.

two white plates with pasta primavera

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

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

side view shot of a large pan full of pasta primavera
Print
4.62 from 18 votes

Pasta Primavera

Prep 15 minutes
Cook 15 minutes
Total 30 minutes
Rate Recipe
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.
4

Ingredients

  • 10 ounce penne (uncooked)
  • 2 tablespoon olive oil
  • 1 large onion (chopped)
  • 1 pound asparagus (fresh, trimmed and cut into 2-inch pieces)
  • 2 cups mushrooms (sliced)
  • 1 small zucchini (halved lengthwise and sliced)
  • 1 medium carrot (shredded)
  • 2 cups cherry tomatoes (halved)
  • 4 cloves garlic (minced)
  • 1 tablespoon Italian seasoning
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • ¼ teaspoon red pepper flakes
  • 1 cup Parmesan cheese (freshly grated)
  • 1 lemon (cut in wedges)

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

Instructions 

  • Cook the penne according to package instructions. Reserve 1/2 cup of pasta water before draining.
  • Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the onion and cook until softened, 2 to 3 minutes.
  • Add 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.
  • 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.

Equipment

  • Le Creuset 3.75-Quart Braiser

Video

Notes

  1. Leftovers can be stored in airtight containers in the refrigerator for 3 to 5 days.
  2. To freeze, transfer the pasta to an airtight container and store in the freezer for up to 3 months.

Nutrition Information

Calories: 512kcal (26%)Carbohydrates: 73g (24%)Protein: 24g (48%)Fat: 15g (23%)Saturated Fat: 5g (31%)Cholesterol: 17mg (6%)Sodium: 726mg (32%)Potassium: 971mg (28%)Fiber: 8g (33%)Sugar: 11g (12%)Vitamin A: 4082IU (82%)Vitamin C: 49mg (59%)Calcium: 397mg (40%)Iron: 5mg (28%)

Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.

side view shot of a large pan full of pasta primavera

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Joanna Cismaru

Joanna Cismaru

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

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9 Comments
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Anner
Anner
Posted: 1 year ago

It looks like natural ingredients…why so much sodium?

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Anner
Posted: 1 year ago

It’s probably from the Parmesan cheese.

0
Reply
Jackie Anderson
Jackie Anderson
Posted: 2 years ago

5 stars
This recipe is excellent! I always double it so I have leftovers for lunch the next day! One of my favorite go to quick meals.

0
Reply
Sabrina
Sabrina
Posted: 2 years ago

How do i cook after freezing?

0
Reply
Jo Cooks Team
Jo Cooks Team
Reply to  Sabrina
Posted: 2 years ago

You can rehearse in the microwave. If that’s not an option, I find it’s best to let the pasta thaw overnight in the fridge. You can reheat covered in the oven at 350F, or add it to a skillet with a splash of broth over medium heat.

0
Reply
Orf
Orf
Posted: 2 years ago

It looks like a beautiful dish, however, I need plenty of liquid to get my food down. Can I add water to this dish to make it sloshy or would the ingredients go mushy?

0
Reply
Jo Cooks Team
Jo Cooks Team
Reply to  Orf
Posted: 2 years ago

We’ve added the pasta cooking water in step 6; you can add as much or as little as you need.

0
Reply
Chris W.
Chris W.
Posted: 2 years ago

This post couldn’t have come at a better time…Except the mushrooms, I have everything else. I even have some of the alternative ingredients to add. This will be my dinner tomorrow night – thanks for the great timing!

0
Reply
Joseph Jasniewicz
Joseph Jasniewicz
Posted: 2 years ago

5 stars
This is the way I always made Mac & Cheese , But I really appreciate all the helpful hints on here , especially what can be added to it , and different cheeses and storage. My son mentioned adding Ham to it. We tried it and was a delicious change to regular Mac & Cheese.

0
Reply

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Hey there!

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

Read More
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