Spring is a wonderful time of year, a season bursting with vibrant colors and fresh flavors, and what better way to celebrate than with a bowl of Spring Pasta Primavera | Fresh Vegetable Pasta with Light Sauce? This delightful dish, not only pleasing to the eye but also to the palate, showcases an array of seasonal vegetables tossed with al dente penne pasta in a light cream sauce infused with zesty lemon. Each bite brings together the earthiness of the vegetables and the comforting warmth of pasta, creating a dish that feels wholesome yet refreshing.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Spring Pasta Primavera | Fresh Vegetable Pasta with Light Sauce
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Spring Pasta Primavera | Fresh Vegetable Pasta with Light Sauce

Spring Pasta Primavera | Fresh Vegetable Pasta with Light Sauce

I fondly remember the first time I made Pasta Primavera. It was a sunny afternoon, and I had just returned from the farmers’ market, my bags brimming with asparagus, colorful bell peppers, and fresh basil. The sight of those beautiful vegetables inspired me to whip up this flavorful dish. I was amazed by how quickly everything came together, and my family couldn’t get enough! It’s become a springtime staple in our household, perfect for a light dinner or a delightful lunch. Trust me when I say, you’ll be eager to make this again and again!

Why You’ll Love This Recipe

Simple & Quick: Ready in just about 55 minutes—perfect for a busy weeknight.
Irresistible Flavor: The combination of fresh vegetables, creamy sauce, and a squeeze of lemon creates a burst of flavor.
Eye-Catching Appeal: The colorful vegetables make this pasta a feast for the eyes, perfect for gatherings.
Flexible Serving: Great for lunch, dinner, or even meal prep—it’s versatile!
Diet-Friendly Options: With a few swaps, you can make it gluten-free or dairy-free.

Ingredients You’ll Need

16 oz penne pasta: A fantastic shape for holding onto the sauce. You can swap it for gluten-free pasta if needed.
1 tablespoon olive oil: Adds rich flavor to the vegetables. Extra virgin olive oil is a great choice for enhanced taste.
8 oz asparagus, cut into 1 ½-inch pieces: Tender yet crisp, asparagus is perfect in this dish, but you can use green beans as an alternative.
1 yellow bell pepper, cut into 1 ½-inch pieces: Sweetness from bell peppers balances the dish; feel free to use red or orange for variety.
2 cups small broccoli florets: Packed with nutrients and bright color. You can substitute with snap peas.
1 small zucchini, chopped: Adds tenderness; summer squash works well too if zucchini isn’t available.
Salt and black pepper to taste: Essential for seasoning.
2 tablespoons unsalted butter: For a rich base of flavor; can use dairy-free butter as a substitute.
1 shallot, minced: Milder than onion, shallots add depth; yellow onions can be used if that’s what you have.
4 garlic cloves, minced: Use fresh for the best flavor. Garlic powder can be a substitute but in smaller amounts.
Zest of 1 lemon: Brightens the dish with citrus notes; it’s best to use organic lemons if possible.
Dash crushed red pepper flakes: Adds a gentle kick, but adjust according to your spice preference.
1 cup vegetable broth: Enhances flavor—homemade is best, but store-bought works too.
½ cup heavy cream: For a rich, creamy texture. Opt for half-and-half for a lighter version.
3 tablespoons lemon juice, divided: Adds brightness and acidity; use fresh juice for the best flavor.
1 cup frozen peas: They bring sweetness and a pop of color; you can substitute with fresh peas when in season.
½ cup shredded parmesan cheese: Adds umami richness; if you’re looking for a vegan option, use nutritional yeast.
1 ½ cups halved grape tomatoes: Juicy and sweet, they brighten the dish and can be substituted with cherry tomatoes.
¼ cup chopped basil: Fresh basil elevates flavors, but feel free to use parsley or spinach if basil is out of season.
2 tablespoons Italian parsley, for garnish: Adds a burst of freshness to the final dish.
Extra parmesan cheese, for garnish: Because who doesn’t love more cheese?
Crushed red pepper flakes, for garnish: Finish with a sprinkle for a visual pop and added spice.

How to Make Spring Pasta Primavera | Fresh Vegetable Pasta with Light Sauce

Boil the pasta: Bring a large pot of salted water to a rolling boil. Add 16 oz penne pasta and cook according to package directions, about 11 minutes, until al dente. Stir occasionally to prevent sticking. Once cooked, drain well and return the pasta to the pot.

Sauté the vegetables: In a large skillet, heat 1 tablespoon olive oil over medium-high heat. Add the asparagus, yellow bell pepper, and broccoli. Sauté the vegetables for 2-3 minutes until they start to soften but remain crisp. Toss in the chopped zucchini and continue cooking for 1-2 more minutes. Season with salt and black pepper to taste. Transfer the sautéed veggies to a large plate or bowl.

Prepare the sauce: In the same skillet, reduce the heat to medium and melt 2 tablespoons unsalted butter. Once melted, add the minced shallot and minced garlic, cooking for about 2 minutes until fragrant and softened. Stir in the lemon zest and 1 cup vegetable broth. Allow this to simmer for 4-5 minutes until the broth reduces by half. Then, stir in ½ cup heavy cream and 2 tablespoons lemon juice.

Combine everything: Add 1 cup frozen peas to the pot with the pasta. Toss in the cooked vegetables and pour the creamy lemon sauce over the mixture. Stir until everything is evenly coated. Fold in ½ cup shredded parmesan cheese and the remaining 1 tablespoon of lemon juice. Finally, gently stir in 1 ½ cups halved grape tomatoes and ¼ cup chopped basil. Adjust seasoning with salt and black pepper as needed.

Serve: Transfer the colorful pasta primavera to a large serving bowl or dish. Garnish with fresh parsley, extra parmesan cheese, and a sprinkle of crushed red pepper flakes. Serve warm and enjoy the vibrant flavors!

Storing & Reheating

Store any leftovers in an airtight container in the refrigerator for up to 3 days. If you’re looking to keep it longer, freeze portions for up to 3 months. When reheating, warm it gently on the stove over low heat, adding a splash of vegetable broth or cream to restore its creamy texture. Keep in mind that the vegetables may lose some of their texture after freezing, so enjoying it fresh is ideal.

Chef’s Helpful Tips

Avoid overcooking the pasta; it should be al dente since it will continue cooking with the sauce.
If you prefer a lighter sauce, you can reduce the heavy cream or use half-and-half.
For extra flavor, consider adding a splash of white wine along with the vegetable broth.
Experiment with seasonal vegetables! Asparagus is fantastic, but feel free to swap in whatever’s fresh at your market.
If the mixture seems dry, don’t hesitate to add a bit more vegetable broth while tossing everything together.
This dish can be made ahead of time; just reheat gently to avoid overcooking the veggies.

Spring Pasta Primavera | Fresh Vegetable Pasta with Light Sauce is not just a meal; it’s a celebration on your plate! The mix of colors and flavors makes each bite a joyous experience, and the simplicity of preparation means you can welcome spring with ease in your kitchen. Don’t hesitate to tweak the ingredients based on your seasonal finds or personal preferences. Enjoy crafting your delicious, homemade pasta primavera that will leave everyone wanting seconds.

Recipe FAQs

Can I make this dish vegan?

Absolutely! To convert this dish to a vegan option, replace the heavy cream with coconut cream or a non-dairy cream substitute. Use nutritional yeast instead of parmesan cheese for added flavor.

How do I store leftovers?

Keep leftovers in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze portions for up to 3 months, ensuring they’re well-sealed to prevent freezer burn.

Can I use other pasta shapes?

Certainly! While penne is great for this dish, you can substitute with any pasta you prefer such as farfalle, fusilli, or even whole wheat pasta for a healthier option.

How can I add protein to this dish?

For a protein boost, consider adding grilled chicken, shrimp, or tofu. Simply cook them separately and toss them in along with the vegetables for a satisfying, hearty meal.

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Spring Pasta Primavera | Fresh Vegetable Pasta with Light Sauce

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Author: Peter
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Yield: 8 servings 1x
Category: Main Dishes
Method: Stovetop
Cuisine: Italian

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Description

Spring Pasta Primavera is a delightful dish featuring vibrant vegetables, light cream sauce, and penne pasta. It’s a simple yet satisfying option for a quick dinner or a healthy meal, bursting with fresh flavors and colorful ingredients.

Ingredients

Scale

16 oz penne pasta
1 tablespoon olive oil
8 oz asparagus, cut into 1 ½-inch pieces
1 yellow bell pepper, cut into 1 ½-inch pieces
2 cups small broccoli florets
1 small zucchini, chopped
salt and black pepper to taste
2 tablespoons unsalted butter
1 shallot, minced
4 garlic cloves, minced
zest of 1 lemon
dash crushed red pepper flakes
1 cup vegetable broth
½ cup heavy cream
3 tablespoon lemon juice, divided
1 cup frozen peas
½ cup shredded parmesan cheese
1 ½ cups halved grape tomatoes
¼ cup chopped basil
2 tablespoons italian parsley, for garnish
extra parmesan cheese, for garnish
crushed red pepper flakes, for garnish

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Instructions

Bring a large pot of water to a boil. Add salt and penne pasta, cooking for 11 minutes while stirring occasionally. Drain and return the pasta to the pot.
In a large skillet, heat olive oil over medium-high heat. Sauté asparagus, bell peppers, and broccoli for 2 to 3 minutes. Add zucchini and cook for an additional 1 to 2 minutes until tender yet crisp. Season vegetables with salt and pepper, then transfer to a bowl.
Melt butter in the skillet over medium heat. Add shallots and garlic; cook for 2 minutes. Stir in lemon zest and vegetable broth, simmering until the broth reduces by half (about 4 to 5 minutes). Add heavy cream and 2 tablespoons of lemon juice.
In the pot with pasta, stir in peas and cooked vegetables. Pour the lemon cream sauce over and mix well. Incorporate parmesan cheese and the remaining tablespoon of lemon juice. Gently fold in tomatoes and basil; season to taste with salt and black pepper.
Transfer the pasta primavera to a serving bowl. Garnish with parsley, extra parmesan cheese, and crushed red pepper flakes. Serve warm.

Notes

For a lighter version, substitute heavy cream with Greek yogurt or a plant-based alternative.
Feel free to customize the vegetables based on what you have on hand.
This dish can be served warm or chilled as a pasta salad.