Easy Pasta Primavera with Fresh Vegetables Recipe

If you’re on the hunt for a vibrant, fresh, and downright delicious dinner that’s quick to pull together, you’ve just found it. This Easy Pasta Primavera with Fresh Vegetables Recipe is one of those dishes that feels like a celebration of springtime veggies, even when they’re in season or not. I absolutely love how this turns out—bright, colorful, and loaded with flavor without ever feeling heavy.

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Ingredients You’ll Need

The magic of this Easy Pasta Primavera with Fresh Vegetables Recipe really lies in the vibrant, fresh ingredients that come together in perfect harmony. When shopping, I always pick the freshest vegetables I can find, and bonus if they’re local or just picked. It really makes a difference in the final dish.

• Penne Pasta: I love penne because its tube shape catches the sauce and veggies beautifully.
• Extra-Virgin Olive Oil: Using good-quality oil here gives you that rich, fruity flavor that ties everything together.
• Garlic Cloves: Fresh garlic adds a wonderful punch—never skip it!
• Yellow Squash: Adds a nice sweetness and soft texture.
• Zucchini: Balances the squash well and holds up nicely when sautéed.
• Asparagus: I find asparagus lends a subtle earthiness and a springtime feel.
• Cherry Tomatoes: Their juicy burst adds a lovely pop and brightness.
• Red Onion: Provides just the right bite without overpowering.
• Sea Salt: Essential for seasoning your veggies and pasta perfectly.
• Frozen Peas: Great for a sweet note and added texture, plus super convenient.
• Grated Pecorino Cheese: I love this for a salty, tangy flavor that complements the veggies beautifully.
• Fresh Lemon Juice: It brightens up the dish and brings everything alive.
• Red Pepper Flakes: Just a pinch adds a gentle heat without being too much.
• Fresh Basil Leaves: They give that unmistakable fresh-herb aroma and flavor.
• Fresh Tarragon (Optional): I like adding it for a subtle anise taste—totally up to you!
• Freshly Ground Black Pepper: Needed to spice things up just right.

Variations

I always encourage making this pasta primavera your own. Over time, I’ve found that tweaking the veggies or adding different herbs really keeps this recipe exciting and tailored to your taste buds. Don’t be shy to experiment!

• Swap the Pasta: When I’m craving something gluten-free, I’ve used gluten-free penne or even spiralized veggies for a low-carb twist—and it works great!
• Add Proteins: My family sometimes loves a bit of grilled chicken or shrimp added in to turn this into a fuller meal.
• Seasonal Vegetables: I’ve swapped in whatever’s fresh—like peas in spring, bell peppers in summer, or even some mushrooms in fall.
• User-friendly Herb Substitutions: Not a tarragon fan? I’ve replaced it with fresh parsley or oregano with great results.

How to Make Easy Pasta Primavera with Fresh Vegetables Recipe

Step 1: Boil Your Pasta to Perfection

Bring a large pot of salted water to a rolling boil. This is your chance to infuse some seasoning right into the pasta. Cook your penne according to the package instructions until al dente – you want a slight bite. I usually test a piece about a minute before the suggested time because overcooked pasta is a pitfall I’ve learned to avoid. When it’s ready, drain it well but don’t rinse! Toss it with a drizzle of olive oil so it doesn’t stick together while you prep the veggies.

Step 2: Sauté the Vegetables Gently

Heat 2 tablespoons of good extra-virgin olive oil in a large, deep skillet over medium heat. Add thinly sliced garlic first to infuse the oil—just cook it until fragrant and golden, about 1 minute. Then add sliced yellow squash, zucchini, chopped asparagus, halved cherry tomatoes, and thinly sliced red onion. Season with 1 teaspoon sea salt and a few grinds of freshly ground black pepper. Sauté everything for about 3 to 4 minutes, stirring often but gently, until the veggies are tender yet still hold their shape and bright color. You want them soft enough to enjoy but not mushy. This balance took me a few tries to perfect!

Step 3: Bring It All Together with Flavorful Add-ins

To your sautéed veggies, add the cooked pasta, thawed peas, grated pecorino cheese, fresh lemon juice, and just a pinch of red pepper flakes. Toss everything to combine well—this is when the flavors blend beautifully! Stir in fresh basil leaves and, if you’re using it, fresh tarragon. Taste and adjust seasoning if needed. The fresh lemon and cheese really brighten the dish, and the red pepper flakes give just the right kick without overpowering.

How to Serve Easy Pasta Primavera with Fresh Vegetables Recipe

Garnishes

I love generously topping this with extra fresh basil leaves and sometimes a little shaved pecorino for that stylish restaurant touch. A drizzle of olive oil right before serving also adds shine and richness. If you’re like me and enjoy a bit of heat, a few more red pepper flakes scatter beautifully on top to wake up your taste buds.

Side Dishes

When I serve this Easy Pasta Primavera with Fresh Vegetables Recipe, I often pair it with a crisp green salad tossed in a light vinaigrette or some warm garlic bread. Sometimes roasted chicken or a simple grilled fish rounds out the meal well, especially if you want a heartier dinner.

Creative Ways to Present

For a special occasion, I like plating the pasta in shallow bowls and garnishing with whole basil leaves and edible flowers when I can find them. It makes the dish feel festive and fresh. Serving it family-style in a big, beautiful bowl also creates that cozy “gather around” atmosphere that makes any meal special.

Make Ahead and Storage

Storing Leftovers

I keep leftovers refrigerated in an airtight container and usually eat them within 2 days. The pasta soaks up more sauce and flavor overnight, which some people love. When you reheat, just add a splash of water or olive oil to bring back some moisture and freshness.

Freezing

I’ve tried freezing this dish a few times, but I find the fresh vegetables lose their snap and become softer after thawing. If you do freeze it, freeze before adding fresh herbs and cheese, and add those fresh after reheating for the best flavor.

Reheating

The best way I’ve found to reheat pasta primavera is gently in a skillet over medium-low heat with a splash of olive oil or a bit of vegetable broth to keep it from drying out. Microwave works in a pinch but can make the veggies a bit soft. Stir occasionally for even heating.

FAQs

Final Thoughts

This Easy Pasta Primavera with Fresh Vegetables Recipe holds a special spot in my weekly dinner rotation because it’s fresh, healthy, and ridiculously tasty without needing much fuss. I hope you’ll give it a try and enjoy how effortlessly you can bring a rainbow of flavors and colors to your table. Once you master this, you might find yourself playing around with seasonal veggies and making it your own signature dish too!

Easy Pasta Primavera with Fresh Vegetables Recipe

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• Author: Bertha
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian
• Diet: Vegetarian

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Description

Pasta Primavera is a vibrant and fresh Italian-inspired dish featuring al dente penne pasta tossed with a medley of sautéed seasonal vegetables, fresh herbs, and a tangy lemon-pecorino dressing. Perfect for a light yet satisfying meal, this recipe balances the flavors of garlic, zucchini, asparagus, cherry tomatoes, and aromatic basil and tarragon, finished with a subtle kick of red pepper flakes.

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Ingredients

Pasta

• 10 ounces penne pasta

Vegetables & Herbs

• 1 yellow squash, sliced into thin half-moons
• 1 zucchini, sliced into thin half-moons
• 1 bunch asparagus, chopped into 1-inch pieces
• 1 cup cherry tomatoes, halved
• 1 cup thinly sliced red onion
• 4 garlic cloves, sliced
• ½ cup frozen peas, thawed
• 1 cup fresh basil leaves, plus more for garnish
• ¼ cup fresh tarragon, optional

Other

• 2 tablespoons extra-virgin olive oil, plus more for drizzling
• 1 teaspoon sea salt
• 3 tablespoons fresh lemon juice
• ¾ cup grated pecorino cheese
• Red pepper flakes, to taste
• Freshly ground black pepper, to taste

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Instructions

1. Cook the pasta: Bring a large pot of salted water to a boil. Add the penne pasta and cook according to the package instructions until al dente, typically about 10-12 minutes. Drain the pasta well and toss with a drizzle of extra-virgin olive oil to prevent sticking.
2. Sauté the vegetables: In a large deep skillet, heat 2 tablespoons of olive oil over medium heat. Add sliced garlic, yellow squash, zucchini, chopped asparagus, cherry tomatoes, red onion, sea salt, and several grinds of freshly ground black pepper. Sauté the vegetables for 3 to 4 minutes, or until they become tender but still vibrant and slightly crisp.
3. Combine pasta and vegetables: Add the cooked penne pasta to the skillet along with the thawed peas, grated pecorino cheese, fresh lemon juice, and a pinch of red pepper flakes. Toss everything gently to combine and coat the pasta evenly with the cheese and lemony flavors.
4. Add fresh herbs and finish: Stir in the fresh basil leaves and, if using, the fresh tarragon. Taste and adjust seasoning with additional salt, pepper, or red pepper flakes as desired. Garnish with extra basil leaves before serving.

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Notes

• You can substitute penne with other pasta types like fusilli or farfalle if preferred.
• For a vegetarian version, ensure the pecorino cheese is made without animal rennet or substitute with a vegetarian hard cheese.
• Using fresh seasonal vegetables enhances the freshness and flavor of the dish.
• Additional vegetables such as bell peppers or mushrooms can be added according to your preference.
• This dish is best served immediately but can be stored in an airtight container in the refrigerator for up to 2 days.

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Nutrition

• Serving Size: 1 serving (about 1/4 of recipe)
• Calories: 380 kcal
• Sugar: 6 g
• Sodium: 480 mg
• Fat: 12 g
• Saturated Fat: 3.5 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 54 g
• Fiber: 6 g
• Protein: 16 g
• Cholesterol: 15 mg