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4.62 from 18 votes

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.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Lunch
Cuisine: American, Italian
Keyword: pasta primavera
Servings: 4
Calories: 512kcal


  • 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


  • 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.



  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.


Calories: 512kcal | Carbohydrates: 73g | Protein: 24g | Fat: 15g | Saturated Fat: 5g | Cholesterol: 17mg | Sodium: 726mg | Potassium: 971mg | Fiber: 8g | Sugar: 11g | Vitamin A: 4082IU | Vitamin C: 49mg | Calcium: 397mg | Iron: 5mg