Save This vibrant Pasta Primavera Express is my go-to for transforming a handful of seasonal veggies into a fresh, satisfying weeknight meal. Ready in just under half an hour, it puts color on the table and leaves you feeling light yet full. The silky lemon-garlic sauce ties it all together and makes each bite sing with brightness.
I discovered this recipe when my garden was bursting with zucchini and peppers I needed a quick way to use them up and this pasta became a family favorite. Now it is my weeknight answer to takeout cravings.
Ingredients
- Pasta: Penne or fusilli brings shape and texture to hold the colorful veggies Choose the best dried pasta you can find for a springy bite
- Zucchini: Lends a mild fresh sweetness Pick small firm ones for the least bitterness
- Red and yellow bell peppers: Add sweetness and a bright pop of color Look for glossy firm peppers
- Carrot: Brings crunch and natural sweetness Young carrots work best for tenderness
- Cherry tomatoes: They burst with juiciness Spot ones with a deep red or golden hue for max flavor
- Sugar snap peas: Deliver crispness and a touch of green Buy plump pods and trim the ends
- Extra-virgin olive oil: Forms the base of the silky sauce A robust fruity oil has the most flavor
- Garlic: Infuses everything with its aroma Slice thin for even cooking and no burnt bits
- Red pepper flakes: For a subtle heat This is optional but highly recommended
- Salt and black pepper: Highlight the flavors of the veggies and sauce Taste as you go and adjust
- Lemon zest and juice: Add brightness and balance Look for unwaxed lemons for safe zesting
- Freshly grated Parmesan cheese: Melts into the pasta for savoriness Add extra at the table for cheese lovers
- Fresh basil and parsley: Bring an herby finish Snip just before serving for optimal freshness
Instructions
- Bring the Pasta Water to a Boil:
- Fill a large pot with plenty of salted water Set over high heat until it comes to a rolling boil
- Cook the Pasta:
- Add penne or fusilli to the water Cook according to the package directions until al dente About 10 to 12 minutes works for most brands Scoop out half a cup of pasta water before draining
- Sauté the Garlic and Pepper Flakes:
- While the pasta cooks heat the olive oil in a large skillet over medium heat Add sliced garlic and red pepper flakes Sauté gently for about thirty seconds until the garlic just starts to turn golden and the kitchen smells heavenly
- Cook the Vegetables:
- Add sliced zucchini bell peppers carrot and sugar snap peas to the skillet Sauté the vegetables for four to five minutes tossing occasionally They should still have a little crunch
- Soften the Tomatoes:
- Add cherry tomatoes to the pan and stir Cook for about two minutes until their juices just start to release This keeps their texture fresh
- Combine Pasta and Veggies:
- Add the drained pasta to the skillet with all your vegetables Toss well so everything is coated in garlicky oil and veggies
- Make the Sauce Silky:
- Add in lemon zest lemon juice salt and black pepper Pour in some of your reserved pasta water Start with a splash and add more as needed until you have a glossy light sauce clinging to everything
- Finish with Cheese and Herbs:
- Take the pan off the heat Scatter Parmesan cheese chopped basil and parsley over the top Toss once more so the cheese melts in and the herbs stay lively
- Serve:
- Spoon into bowls Serve right away with extra cheese and fresh herbs if you like
Save Honestly I could eat sugar snap peas by the handful But in this dish their fresh crunch is the perfect foil for the soft noodles and creamy cheese Some of my favorite weeknights end with this pasta shared around the table and laughter echoing from the kitchen
Storage Tips
Transfer leftovers to an airtight container and refrigerate They stay fresh for up to two days For best reheating splash in a spoonful of water or olive oil to restore the sauce and reheat gently in a skillet
Ingredient Substitutions
Out of zucchini Use yellow squash or even broccoli Flavored oils can replace plain olive oil for added depth For dairy free skip the cheese or swap with a few spoonfuls of toasted pine nuts or nutritional yeast For gluten free grab your favorite gluten free pasta shape
Serving Suggestions
This pasta shines as a main but a green side salad and some crusty bread make it extra special For a more protein packed meal toss in cooked white beans chickpeas or grilled chicken for the omnivores
A Little History
Primavera means spring in Italian but the dish as we know it came out of New York restaurant kitchens in the 1970s It is now a perfect canvas for veggie lovers and celebrates fresh seasonal produce
Seasonal Adaptations
Swap in asparagus and peas for spring zucchini and eggplant for summer Chopped kale or roasted squash make it autumn worthy Always choose vegetables that feel heavy for their size and have no soft spots Lemon zest adds brightness that lifts the whole dish so do not skip it Fresh herbs are best added at the end so they stay green and fragrant
Success Stories
I have seen picky eaters scoop up every last veggie because all the colors and gentle garlic flavor win them over This recipe converts even those who claim they do not love vegetables And my kitchen often smells like summer thanks to these sautéed veggies
Freezer Meal Conversion
While best fresh you can freeze cooled leftovers in a freezer safe container When reheating do it straight from frozen with a splash of water to prevent mushiness The veggies will be softer but the flavors stay delicious
Save Enjoy this colorful pasta for dinner and let its fresh flavors bring a bit of sunshine to your table It is sure to become a staple in your rotation
Recipe FAQs
- → Can I use gluten-free pasta?
Yes, gluten-free pasta works well; just follow package instructions for best texture.
- → Which vegetables are best for this dish?
Use zucchini, bell peppers, carrot, cherry tomatoes, and sugar snap peas, or substitute asparagus, broccoli, or mushrooms.
- → How do I make it vegan?
Simply omit Parmesan cheese or replace with a dairy-free alternative, keeping the dish fully plant-based.
- → Can I add protein?
Yes, grilled chicken or shrimp can be added for additional protein if desired.
- → How do I store leftovers?
Refrigerate in an airtight container for up to 2 days. Reheat gently to maintain texture.
- → Is this dish spicy?
Red pepper flakes add mild heat, but you can omit them for a milder flavor.