Pasta Primavera ~
A simple and flavorful pasta dish packed with fresh vegetables of the season!
Pasta Primavera, also known as Spring Pasta, is very easy to make. It is also adaptable to whatever vegetables you have on hand, making it a meal to enjoy year-round.
This is also one of those dishes that is perfect for all sorts of occasions. Potlucks, baby showers, dining with friends al fresco…Try it for lunch with a cup of Fresh Tomato Soup or serve it family-style for dinner.
I like this recipe because contrary to most of the pasta primavera I’ve had, especially in restaurants, this dish is light (no cream sauce!) and delicious without leaving you feeling heavy.
Also, don’t let the long ingredients list fool you; the true beauty of this recipe is in its simplicity.
Ingredients for Pasta Primavera
- 12 ounces farfalle pasta
- 2 cups broccoli florets
- 1 cup zucchini, quartered
- 1 cup asparagus, cut into 1-inch pieces
- 1/2 cup red bell pepper, cut into strips
- 1/2 cup grape tomatoes, halved
- 2 tablespoons olive oil, divided
- 1 tablespoon Italian seasoning
- 1 1/2 teaspoons lemon juice
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/4 cup yellow onion, sliced
- 2 teaspoons garlic, minced
- 1/3 cup fresh basil, chopped
- 1/3 cup fresh parsley, chopped
- 3 tablespoons balsamic vinegar
- 2 teaspoons lemon zest
- 1/2 cup vegan Parmesan cheese, divided
Ingredient Notes and Variations
- Pasta: Ths dish works best with medium size pasta. Farfalle, penne, rigatoni, and ziti are all popular choices.
- Vegetables: This is where you can really get creative and clean out the fridge at the same time. In addition to the veggies in the ingredient list above, yellow squash, mushrooms, carrots, snap peas, green peas, snow peas (all the peas!), scallions, and spinach can be tossed in. You can pretty much toss in whatever fresh veggies you have on hand. The key is to make sure they are all cut into small (about 1-inch) bites that will cook quickly and evenly during the roasting process.
- Italian seasoning: 1 teaspoon each of dried basil, dried oregano, and dried thyme can be substituted for the seasoning blend.
How to Make Pasta Primavera
STEP ONE: Preheat the oven to 450°F. Line a baking sheet with aluminum foil.
STEP TWO: Cook the pasta according to package directions. Drain, return pasta to the cooking pot, and set aside.
STEP THREE: In a large bowl, toss together the broccoli, zucchini, asparagus, red bell pepper, and grape tomatoes with 1 tablespoon olive oil. Add Italian seasoning, lemon juice, salt, and pepper. Toss again to coat.
STEP FOUR: On the prepared baking sheet, spread the vegetables in an even layer. Roast for 12 minutes, or until crisp-tender. Set aside.
STEP FIVE: In a small skillet, heat the remaining 1 tablespoon olive oil over medium-high heat. Add onions and cook for 2-3 minutes to soften. Add garlic and continue cooking, stirring frequently for an additional 30 seconds.
STEP SIX: Into the skillet with the onions, stir in basil, parsley, balsamic vinegar, and lemon zest. Cook for 1 minute to wilt the herbs. Pour over the cooked pasta, tossing to coat.
STEP SEVEN: Add the roasted vegetables and 1/4 cup Parmesan cheese. Toss again.
STEP EIGHT: Adjust seasoning to taste, sprinkle with remaining 1/4 cup Parmesan cheese, then serve.
More Pasta Recipes You’ll Love!
- Vegan Pasta Ratatouille
- Pasta e Fagioli al Forno
- Spaghetti Artichoke Barigoule
- Pasta e Piselli (Pasta with Peas)
- Garlic Spaghetti
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Pasta Primavera
Ingredients
- 12 ounces farfalle pasta
- 2 cups broccoli florets
- 1 cup zucchini quartered
- 1 cup asparagus cut into 1-inch pieces
- 1/2 cup red bell pepper cut into strips
- 1/2 cup grape tomatoes halved
- 2 tablespoons olive oil divided
- 1 tablespoon Italian seasoning
- 1 1/2 teaspoons lemon juice
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/4 cup yellow onion sliced
- 2 teaspoons garlic minced
- 1/3 cup fresh basil chopped
- 1/3 cup fresh parsley chopped
- 3 tablespoons balsamic vinegar
- 2 teaspoons lemon zest
- 1/2 cup vegan Parmesan cheese divided
Instructions
- Preheat the oven to 450°F. Line a baking sheet with aluminum foil.
- Cook the pasta according to package directions. Drain, return pasta to the cooking pot, and set aside.
- In a large bowl, toss together the broccoli, zucchini, asparagus, red bell pepper, and grape tomatoes with 1 tablespoon olive oil. Add Italian seasoning, lemon juice, salt, and pepper. Toss again to coat.
- On the prepared baking sheet, spread the vegetables in an even layer. Roast for 12 minutes, or until crisp-tender. Set aside.
- In a small skillet, heat the remaining 1 tablespoon olive oil over medium-high heat. Add onions and cook for 2-3 minutes to soften. Add garlic and continue cooking, stirring frequently for an additional 30 seconds.
- Into the skillet with the onions, stir in basil, parsley, balsamic vinegar, and lemon zest. Cook for 1 minute to wilt the herbs. Pour over the cooked pasta, tossing to coat.
- Add the roasted vegetables and 1/4 cup Parmesan cheese. Toss again.
- Adjust seasoning to taste, sprinkle with remaining 1/4 cup Parmesan cheese, then serve.
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