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–+ servings

Pasta Primavera Recipe

Pasta Primavera on a serving spoon
Pasta Primavera is an delicious way to eat your veggies! Made with rigatoni pasta, broccoli, asparagus, cherry tomatoes, zucchini, squash 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.
Heather
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Serving Size 8

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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