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Pasta Primavera

Easy Pasta Primavera

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  • 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


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!


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


  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.