Name: Pasta Primavera
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 10 oz penne (uncooked); 2 tbsp olive oil; 1 large onion (chopped); 1 lb 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 tbsp Italian seasoning; 1/2 tsp salt; 1/4 tsp pepper; 1/4 tsp red pepper flakes; 1 cup Parmesan cheese (freshly grated); 1 lemon (cut in wedges)

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

Keep scrolling down to the recipe card for full ingredient amounts and instructions, or click the Jump To Recipe button at the top.

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

This simple pasta requires only a few steps, making it a perfect, quick dinner idea.

Cook the pasta: Cook the penne according to package instructions. Reserve 1/2 cup of pasta water before draining.

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.

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

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.

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Comments

Sabrina says

March 30, 2020 at 5:07 pm

How do i cook after freezing?

Reply
- Jo Cooks Team says
  
  March 31, 2020 at 9:57 am
  
  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.
  
  Reply
Orf says

January 29, 2020 at 2:37 pm

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?

Reply
- Jo Cooks Team says
  
  January 29, 2020 at 3:50 pm
  
  We’ve added the pasta cooking water in step 6; you can add as much or as little as you need.
  
  Reply
Chris W. says

January 29, 2020 at 10:21 am

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!

Reply
Joseph Jasniewicz says

January 29, 2020 at 8:32 am

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.

Reply