This easy pasta primavera recipe is loaded with six different vegetables for a delicious, healthy dinner. This tasty meal comes together in just 20 minutes!

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I love pasta, and thanks to whole wheat pasta and legume pasta, it’s actually a great source of plant-based protein! I really like Barilla’s protein-plus pasta which is what I used for this recipe, but Banza and Chickapea also make great options. By adding in a rainbow of vegetables, we can round out the meal with lots of fiber and nutrients. Adding Parmesan cheese is an easy way to add an umami flavor and give this dish richness. This recipe is easy to make and even if you’re missing a few ingredients, you can easily swap in other fresh vegetables! This one also makes a great option for meal prep and it’s a great way to use lots of veggies. 

Pasta Primavera ingredients

Ingredients & Substitutions

  • Pasta– I like using a whole wheat or legume pasta for extra protein and fiber. But you can substitute with regular pasta, your favorite gluten-free pasta, or any other pasta you like. This works with just about any pasta shape!
  • Olive oil– This is essential for sautéing vegetables and infusing the dish with flavor. Alternatively, use any other cooking oil such as canola oil or avocado oil.
  • Garlic– Fresh garlic adds aromatic depth to the dish. Swap it with garlic powder or garlic paste for a milder flavor if fresh garlic is unavailable.
  • Tomatoes– These are essential to create the right flavor and texture of the sauce. But if you don’t have cherry or grape tomatoes, you can substitute larger slicing tomatoes. Just be sure to cut them into bite sized pieces and include the juice!
  • Vegetables– I used onion, asparagus, zucchini, tomatoes, peas, and spinach, but feel free to mix and match what you have on hand. You can use yellow squash, fresh green beans, bell peppers, red onion, snow peas, snap peas, or other veggies. 
  • Seasoning– Don’t skimp on the seasoning! Lemon zest and lemon juice are essential and you should season this dish generously with salt and crushed red pepper flakes.
  • Parmesan cheese – This adds a savory, umami flavor and creamy texture to the sauce. Use high-quality cheese and be sure to use real Parmigiano-Reggiano.
  • Pasta water- Don’t forget to reserve some of the pasta water when cooking! This is essential for creating a silky lemon cream sauce. (The cheese makes it creamy even though we don’t use any actual heavy cream!) 

How to Make Pasta Primavera

Pasta Primavera process
Add the onion and cook for 2 minutes. Add the zucchini and asparagus and continue to cook for 2 minutes.
Pasta Primavera process
Stir in tomatoes, peas, garlic, lemon juice, and lemon zest. And continue to cook until vegetables are tender.
Pasta Primavera
Add 1/2 cup pasta water and Parmesan cheese to the cooked pasta. Toss with vegetables.
Season with salt and sprinkle with additional Parmesan cheese, if desired.

Variations

  • Stir in some chopped sun dried tomatoes to add a tangy flavor.
  • Top with pine nuts for a salty crunch.
  • Add fresh basil on top for a fresh, herbal flavor.

How to Store and Reheat Leftovers

Once the pasta has cooled, promptly store it in airtight containers and refrigerate. I do not recommend freezing leftovers. To reheat leftover pasta, there are two ways to do it. For a stovetop method, place the pasta in a non-stick skillet over medium heat with a splash of water or pasta water to prevent drying. Stir occasionally for about 5-7 minutes until heated through. Alternatively, for a quicker option, transfer the pasta to a microwave-safe dish, cover, and microwave on high for 1-2 minutes, pausing to stir halfway through, until hot. Let it sit for a minute before serving.

Additional Easy Pasta Recipes

Looking for more vegetarian recipes? Try my sun-dried tomato pasta for a different kind of 15-minute pasta! Or try my easy lemon butter pasta, which has a delicious lemony sauce that is surprisingly easy to make. It’s a great one when your pantry is looking a little empty!

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Pasta Primavera

Easy Pasta Primavera

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: Liz Thomson
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 8 cups 1x
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegetarian
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Description

This easy pasta primavera recipe is loaded with six different vegetables for a delicious, healthy dinner. This tasty meal comes together in just 20 minutes!

Ingredients

Units Scale
  • 8 ounces whole wheat pasta
  • 1 tablespoon olive oil
  • 1 small yellow onion, chopped
  • 8oz thin asparagus, trimmed and sliced on bias 1/2-inch thick
  • 1 zucchini, thinly sliced into half-moons
  • 2 cups cherry tomatoes, halved
  • 3 cloves garlic, minced
  • 1 cup frozen peas
  • 1 cup baby spinach
  • 2 teaspoons grated lemon zest plus 1 tablespoon juice
  • 1 tablespoon butter
  • 2oz shredded Parmesan cheese (about 1/2 cup)
  • Pinch of crushed red pepper flakes
  • Salt to taste

Instructions

  1. Bring a large pot of salted water to a boil.
  2. Cook the pasta according to package directions until just al dente.
  3. Reserve 1 cup of pasta water then drain.
  4. Heat olive oil in a large nonstick skillet over medium heat until shimmering.
  5. Add the onion and cook for 2 minutes.
  6. Add the zucchini and asparagus and continue to cook for 2 minutes.
  7. Stir in tomatoes, garlic, peas, spinach, lemon juice, and lemon zest. Continue to cook for 3-4 minutes until vegetables are tender.
  8. Add ½ cup of pasta water, butter, and Parmesan cheese to the large pot with the cooked pasta. Stir to combine.
  9. Transfer the pasta to the pan with the vegetables and toss until combined. Reheat over medium heat for 2-3 minutes, if necessary.