I love pasta and I love vegetables, so, in my humble opinion, pasta primavera is a dream dinner. Right now, farmer’s markets are starting to open, the sun is shining late into the evening and I the first fireflies are illuminating the night sky! I couldn’t be happier that the joys of summer are upon us. As the seasons change, so do our meals. Hot soups are replaced with fresh salads; baked chicken become barbecued wings; and lasagna makes way for pasta primavera. This Pasta Primavera is packed with fresh, bright flavor. I promise it’s the perfect way to welcome summer.
Make this pasta your own
Pasta Primavera really should include the veggies that you love most. Being a vegetable lover myself, I like to make mine with as many as I have on hand, but this is by no means necessary. Use the recipe below as a guide and add as many or as few vegetables as you’d like. I usually aim for an even ratio of vegetables to pasta, so I get a little wild with the veggies and add all of the ones listed below if I happen to have them. They go well together and when finished with fresh herbs, lemon juice and cheese are a great reminder that summer is my favorite season.
Get cooking!
Take a peek in your fridge and pull together your perfect Pasta Primavera using whatever you have; or add a ton of veggies to your shopping list week and make this over the weekend. If you’re looking for some other delicious pasta dishes, both this Mushroom Ravioli in Cream Sauce and Cacio e Pepe (pasta with freshly ground pepper and cheese) are my go-to’s for easy, mid-week meals. I also love the interesting combination of flavors in this Pasta with Mushrooms, Chickpeas and Sun-Dried Tomatoes. As always, don’t forget to let me know how your Pasta Primavera comes out by leaving a comment below. Enjoy! Buen provecho!
Pasta Primavera
Equipment
- Stove top
Ingredients
Base ingredients
- ½ pound penne, ziti, farfalle or similar pasta
- 2 tbsp extra virgin olive oil (plus some more for drizzling)
- 1 large onion, diced
- 4 cloves of garlic, minced
- ½ tsp garlic powder
- salt and freshly ground pepper to taste
- 1 handful of fresh basil, chopped (you can sub dried if needed)
- 1 handful of parsley, coarse stems removed, chopped (you can sub dried if needed)
- zest of 1 lemon
- juice of 2 lemons
- ½ cup grated parmesan or Pecorino Romano cheese
- ½ cup reserved pasta water or broth of choice (you may not use all of it)
Vegetable ideas (use whatever you have/love; I like a veggie heavy pasta, so I make mine with all of these)
- 1 carrot, peeled, halved and sliced
- 1 small head of broccoli, stems removed, cut into bite-sized pieces
- 8 asparagus spears, ends trimmed, cut into 1.5 inch pieces
- 1 red/yellow pepper, diced
- 1 medium zucchini, diced
- 1 medium yellow squash, diced
- ¼ cup of (frozen) peas
- 2 handfuls of baby spinach
- 1 large tomato, diced (or a ½ pint of cherry tomatoes, halved)
Instructions
- In a large saucepan, bring salted water to boil and cook pasta to al dente following package directions. Before draining the water, reserve a ½ cup of the pasta water (I use a ladle to transfer the water to a bowl/cup). If your pasta is cooked before your veggies are done, drain it, return it to the pot and toss with some of the reserved pasta water and or some extra virgin olive oil so that it doesn’t get sticky.
- Meanwhile, heat the oil in a large heavy bottomed skillet. Sauté the onions until soft (about 3 minutes), then stir in garlic and sauté for two more minutes. Add your veggies, starting with the firmest ones first (carrots, broccoli, asparagus) and sauté for about 5 minutes. Add the softer veggies (peppers, zucchini, squash, peas, spinach, tomato, etc.) and season with garlic powder, salt and pepper. Cook for 5-7 minutes, until all veggies are fork tender, but not mushy, sautéing for a few extra minutes if needed. Stir in the fresh (or dried) herbs, lemon zest, lemon juice and cheese. Add the cooked pasta. Slowly start to add the reserved pasta water (or broth), stirring as you do so, until you are happy with the wetness of your pasta. Drizzle some extra virgin olive oil over the pasta and veggies and toss one last time. Taste and adjust seasoning. Best when served immediately (with some extra cheese on the side for good measure and/or a lemon wedge).
