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Pasta Primavera Recipe


Pasta Primavera Recipe Ingredients – While pasta primavera means “spring pasta” in Italian, the dish itself is actually American.

The story goes that it originated at the New York restaurant Le Cirque in the 1970s, and in the years following, it started popping up on Italian restaurant menus all over the US.

The original version featured spaghetti and a rich butter and cream sauce, but these days, the name “pasta primavera” is given to all sorts of veggie pastas.


Pasta Primavera Recipe

This pasta primavera has to be one of the simplest dinner recipes on Love & Lemons.

It’s so easy to make! Here’s how it goes:

First, cook the pasta in a large pot of salted boiling water.

Drain it when it’s just al dente.

It’ll cook a little more with the veggies on the stove, so you want to be careful not to overcook it now.

Toss the pasta with a drizzle of oil to prevent sticking.

Next, sauté the veggies. 

All the vegetables cook in one pan in this recipe.

Heat a glug of olive oil in a large skillet, and toss in the garlic, onion, zucchini, squash, asparagus, and cherry tomatoes.

It only takes a few minutes for the vegetables to soften.

Then, add the pasta, peas, cheese, and lemon juice. 

Toss until the cheese melts down and coats the pasta in a lightly creamy sauce.

Stir in the fresh herbs, and season to taste.

Bring a large pot of salted water to a boil.

Prepare the pasta according to the package instructions, cooking until al dente.

Drain and toss with a drizzle of olive oil to prevent sticking.

Heat the oil in a large, deep skillet over medium heat.

Add the garlic, squash, zucchini, asparagus, tomatoes, onion, salt, and several grinds of pepper and sauté for 3 to 4 minutes, or until the vegetables are tender.

Add the pasta, peas, cheese, lemon juice, and a pinch of red pepper flakes and toss to combine.

Stir in the basil and tarragon, if using.

Season to taste, garnish with more basil, and serve.

Pasta Primavera Recipe Ingredients

10 ounces penne pasta
2 tablespoons extra-virgin olive oil, plus more for drizzling
4 garlic cloves, sliced
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
1 teaspoon sea salt
½ cup frozen peas, thawed
¾ cup grated pecorino cheese
3 tablespoons fresh lemon juice
Red pepper flakes
1 cup fresh basil leaves, plus more for garnish
¼ cup fresh tarragon, optional
Freshly ground black pepper

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