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Pasta Primavera is an delicious way to eat your veggies and it’s ready is just 30 minutes! Made with rigatoni pasta, fresh vegetables and topped with a squeeze of lemon and Parmesan cheese, this easy Pasta Primevara recipe is a light pasta dish packed with tons of vegetable and tons of flavor.
There is a lot to love about Pasta Primavera but my number one thing is that this is the perfect pasta dish regardless if you are a veggie lover or not. Let me get this out of the way right now.
I am not a vegetable person. I’m a fruit person. Maybe I like a handful of veggies and when I see a dish with a dozen different vegetables in it, I’ll usually pass on it because I am a fruit person, not a veggie person.
My position was firm until I saw a plate of Pasta Primavera walk itself past my table one night when we out at a local restaurant and I knew I had to give it a try.
I made it, I loved it, I went back for seconds and even ate the leftovers the next day. Seriously!!!
What I love about this Pasta Primavera Recipe is that you can use any vegetables you like in this recipe.
I grabbed the veggies that I knew both me and my husband would enjoy but you could clean out the fridge and add whatever you like when making this dish.
WHY THIS IS THE BEST PASTA PRIMAVERA RECIPE
- This is a super easy, super light pasta dish that is jam packed with your favorite veggies and then gets topped off with just a squeeze of lemon and a sprinkling of Parmesan cheese.
- Pasta and veggies, this is soon to be one of your top favorite Meatless Monday recipes.
- Filling and satisfying without tons of fat and calories.
- Are you a certified carnivore? Add grilled chicken to this Pasta Primavera Recipe for the perfect dinner.
- You can add any vegetables you like to this recipe, there are no wrong choices!
To make this Pasta Primavera Recipe, you will need:
- Olive oil
- Broccoli
- Carrots
- Red onion
- Sugar snap peas
- Asparagus
- Garlic
- Grape tomatoes
- Zucchini
- Red Bell Pepper
- Squash
- Lemon
- Parmesan Cheese
- Italian seasoning
- Fresh parsley
- Vegetable or chicken stock
- Rigatoni Pasta
Just look at that list of healthy yummy goodness!!
HOW TO MAKE PASTA PRIMAVERA
Start by setting a large pot of salted water to boil and cook rigatoni pasta according to package directions.
Meanwhile, heat your olive oil over medium high heat in a large skillet.
Add red onion and carrots to your skillet and saute 2 minutes.
Next, add in broccoli, asparagus and red bell pepper then saute for 2 minutes.
Add sugar snap peas, squash and zucchini and cook for about 2 minutes or until veggies have started to soften.
Toss in your minced garlic, grape tomatoes, Italian seasoning and cook for another 1-2 minutes.
Pour your cooked pasta into your veggies, add the veggie or chicken stock and salt to your pasta and stir it all together to combine. Add lemon zest and juice and stir again. Taste test to see if you need to add a bit of salt and pepper.
Stir in most of the Parmesan and most of the parsley then serve with remaining Parmesan and parsley on top. Serve immediately. Refrigerate leftovers in an airtight container for up to 3 days.
PRO TIPS FOR PERFECT PASTA PRIMAVERA
- Be sure to layer in your veggies. Not all vegetable cook at the same quickness.
- Everyone has their own preference on vegetable ‘doneness’. If you like your vegetables a bit more crunchy, shorten the cook time. Like your vegetables extremely well cooked? Add a bit more cook time to what is suggested.
- Don’t have stock on hand, simply reserve 1/2 cup of your pasta cooking water to mix into your finished dish.
- Want to make this dish a bit spicier? Stir in Cajun seasoning or add in a bit of diced jalapeno to your pasta.
- Add cooked chicken or shrimp to this dish if you are wanting to add meat to your pasta/veggie dish.
- Vegetables can be chopped and refrigerated in an airtight container up to 1 day in advance if you would like to make this ahead.
WHAT VEGETABLES GO IN PASTA PRIMAVERA?
Pasta Primavera actually translates to English as ‘spring pasta’ so any springtime vegetables will work. However, I used what veggies I knew my family would enjoy most so make this recipe to your liking.
CAN I ADD MEAT TO THIS PASTA?
Yes! Grilled chicken would be perfect in this dish as well as would shrimp. Season your chicken or shrimp and then saute in olive oil until cooked. Remove from the skillet and add back in when everything else has cooked.
MORE EASY VEGETABLE DISHES
- Roasted Vegetable Salad with Apple Vinaigrette
- Roasted Brussels Sprouts and Kielbasa
- Keto Broccoli Au Gratin Casserole
- Roasted Radishes
- Loaded Cauliflower Casserole
- Roasted Rainbow Carrots
- Garlic Parmesan Mashed Parsnips
Enjoy!
If you’ve tried this Pasta Primavera or any other recipe on this website, please don’t forget to rate the recipe and let me know how you it came out in the comments below.
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Pasta Primavera Recipe
Ingredients
- 16 ounces Rigatoni pasta
- 1/4 cup Olive oil
- 1/2 medium Red onion chopped
- 3/4 cup Carrot chips or 2 large carrots, peeled and sliced
- 2 cups Broccoli florets
- 1 cup Asparagus spears
- 1/2 medium Red bell pepper, thin sliced
- 1 medium Yellow squash, chopped into quarters
- 1 medium Zucchini, chopped into quarters
- 3/4 cup Sugar snap peas, chopped
- 4-5 cloves Garlic, minced
- 1 1/2 cups Grape tomatoes, halved
- 1 tablespoon Dried Italian seasoning
- 1/2 cup Chicken or Vegetable Stock
- 1/2 teaspoon Salt
- 1 Lemon, juiced and zested
- 3/4 cup Shredded Parmesan cheese, divided
- 2 tablespoon Fresh parsley, chopped
Instructions
- Start by setting a large pot of salted water to boil and cook rigatoni pasta according to package directions.
- Meanwhile, heat your olive oil over medium high heat in a large skillet.Add red onion and carrots to your skillet and saute 2 minutes.Next, add in broccoli, asparagus and red bell pepper then saute for 2 minutes.Add sugar snap peas, squash and zucchini and cook for about 2 minutes or until veggies have nearly softened.Toss in your minced garlic, grape tomatoes, Italian seasoning and cook for another 1-2 minutes.
- Pour your cooked pasta into your veggies, add the veggie or chicken stock and salt to your pasta and stir it all together to combine. Add lemon zest and juice and stir again. Taste test to see if you need to add a bit more salt or pepper.Stir in most of the Parmesan and most of the parsley then serve with remaining Parmesan and parsley on top. Serve immediately. Refrigerate leftovers in an airtight container for up to 3 days.
Notes
PRO TIPS FOR PERFECT PASTA PRIMAVERA
- Be sure to layer in your veggies. Not all vegetable cook at the same quickness.
- Everyone has their own preference on vegetable 'doneness'. If you like your vegetables a bit more crunchy, shorten the cook time. If you like your vegetables extremely well cooked, add a bit more cook time to what is suggested.
- If you don't have stock on hand, simply reserve 1/2 cup of your pasta cooking water to mix into your finished dish.
- Want to make this dish a bit spicier? Stir in Cajun seasoning or add in a bit of diced jalapeno to your pasta.
- Add cooked chicken or shrimp to this dish if you are wanting to add meat to your pasta/veggie dish.
- Vegetables can be chopped and refrigerated in an airtight container up to 1 day in advance if you would like to make this ahead.
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