Pasta Primavera, a classic pasta dish packed with a bounty of colorful veggies and a light lemon parmesan cream sauce. It’s the most perfect pasta dish for spring and summertime.
This veggie packed pasta dish is super simple, so flavorful, and totally versatile – you can add all different kinds of veggies, whatever is in season will be great!
This recipe is actually really easy to make. Chopping the veggies takes most of the time, but it cooks very quickly. And of course, its absolutely delicious!
It’s one of my favorite dishes during the spring and summer months because its made with tons of fresh, bright veggies, a light lemon garlic cream sauce, parmesan cheese, and fresh herbs. It’s light, refreshing, super colorful, and so tasty.
Finished with grape tomatoes, fresh basil, red pepper flakes, and a little more parmesan cheese, this springtime pasta dish is absolute perfection!
Pasta primavera makes a great meal for weeknights, entertaining, or even meal prep. Leftovers make perfect lunches, too!
About Pasta Primavera
Many people think pasta primavera is an Italian dish, but it’s actually an American dish that was first served in the 1970’s in a popular New York City restaurant.
What Pasta Should I Use?
I like to use a shorter pasta that is about the same size as the cut up veggies. This makes it easier to eat. I did a blend of penne and rotini, but you can use any pasta you’d like.
What Veggies Should I Use?
The word primavera means ‘springtime’ in Italian, so pasta primavera is usually made with lots of fresh spring veggies. Whatever you decide to use, make sure you have a mix of colorful and fresh veggies, but other than that, there really are no rules here. For this recipe I used asparagus, broccoli, bell pepper, zucchini, peas, and tomatoes. Mushrooms, yellow squash, red onion, and spinach would also be great. You can go crazy here with your favorite veggies or use whatever you have on hand, you really can’t go wrong.
Lemon Parmesan Cream Sauce
This pasta primavera is made with a lemon parmesan cream sauce, which is pretty much the same as the original recipe. This cream sauce is definitely on the lighter side, not super heavy or thick like an alfredo sauce. This lemon parmesan cream sauce mixed with fresh parmesan and all of the fresh veggies is so good and definitely the way to go.
Want To Add Some Protein?
Sure thing! If your looking to add some protein to this pasta primavera, grilled chicken breast or sautéed shrimp are both really great options.
A Few Tips
– Do not over cook your pasta, cook until al-dente. Follow instructions on packaging.
– Always season your pasta water with salt after it begins to boil. It’s the only way to flavor your pasta while it cooks.
– Cook the veggies to a tender, crisp texture. Soft and mushy is not what we want.
– Add as much parmesan cheese as you’d like, you really don’t have to stop at ½ cup, just saying.
(links below are the gluten free/celiac safe products used in this recipe)
|– gluten free pasta (penne or rotini)|
|– olive oil|
|– yellow bell pepper|
|– kosher salt|
|– freshly ground black pepper|
|– unsalted butter|
|– garlic cloves|
|– lemon zest|
|– crushed red pepper flakes|
|– vegetable broth|
|– heavy cream|
|– lemon juice|
|– frozen peas|
|– parmesan cheese|
|– grape tomatoes|
|– fresh basil|
|– italian parsley, for garnish|
|– parmesan cheese, for garnish|
|– crushed red pepper flakes, for garnish|
Get the full recipe instructions here from ‘Two Peas & Their Pod‘