In this Pasta Primavera recipe, I swap the heavy cream for a lighter lemony sauce that lets the colorful seasonal vegetables shine. This vegetarian pasta is easy, healthy, and very weeknight-friendly–it’s ready in 40 minutes!
I make pasta primavera sheet pan-style to make things as easy as possible. I simply toss the veggies with olive oil and herbs and roast until they’re just tender, sweet, and a little bit crisped at the edges. Meanwhile, I boil some pasta and throw together a bright fresh salad, like lemon parmesan lettuce salad or panzanella.
This versatile primavera recipe is a delicious way to celebrate fresh vegetables no matter the season. That means it’s never boring! I rarely make it with the same ingredients twice.
Table of Contents
Pasta Primavera Ingredients
Pasta primavera comes from the Italian word for “spring.” Traditionally, the Italian-American dish was used to make the most of a garden bursting with spring veggies. But I love it year-round with whatever seasonal vegetables I have on hand. Feel free to substitute with what you have on hand and what is in season.
- Fresh veggies: Zucchini, yellow squash, carrots, bell peppers, red onion, and grape tomatoes.
- Flavor-makers: Garlic, dried oregano, fresh thyme, salt, and pepper, and fresh lemon zest.
- Pasta: A short pasta is best for making sure everything is bite-sized. I used farfalle, but rigatoni or any short pasta you like would also work well.
- Oil: Use a full flavor yet smooth extra virgin olive oil. I love our buttery Italian Nocellara.
- Parmesan: Adds a savory-salty-nutty quality. Feel free to skip this part if you’d like a vegan or dairy-free primavera.
How to Make Pasta Primavera
To make this pasta primavera recipe, grab a pot, sheet pan, knife, grater, peeler, cutting board, and a bowl.
- Get ready. Preheat your oven to 450°F. Bring a large pot of water to a boil, then season generously with kosher salt.
- While your oven heats, grab a large bowl to add the prepared veggies as you go. Slice the zucchini, yellow squash, and onion into half moons. Peel and cut the carrots into short sticks. Slice the bell peppers into strips. Mince the garlic.
- Season the vegetables. Add 1 tablespoon of dried oregano and 1 1/2 teaspoons of fresh thyme leaves. Season with a big pinch of kosher salt and black pepper. Drizzle enough extra virgin olive oil to coat the veggies (about 3 tablespoons). Toss to coat.
- Roast the veggies. Spread the vegetables on a large sheet pan so they’re in one layer. (You may need to use two pans.) Roast on the middle rack for 10 minutes. Give them a good stir, spread them out again, and continue to roast until they’re tender and starting to brown at the edges, about 10 minutes more.
- Boil the pasta. While the vegetables roast, cook the pasta according to the package (about 10 to 12 minutes). Reserve one cup of the pasta cooking water, then drain. Halve the grape tomatoes and zest the lemon. Grate the parmesan.
- Finish the pasta. Transfer the pasta to a large bowl. Add the roast vegetables, tomatoes, and lemon zest. Add a splash of the pasta cooking water and a drizzle of extra virgin olive oil. Toss to combine. Season with salt and pepper to taste. If you’d like, add a sprinkle more of oregano and fresh thyme.
- Serve. Divide among shallow serving bowls and sprinkle on the parmesan cheese. Serve immediately.
Getting Ahead, Leftovers, and Storage
To get ahead on your pasta primavera, chop all of the vegetables the night before. Add them to a large bowl, cover, and store them in your refrigerator. Simply add the oils and seasonings and roast the next day.
If you have leftovers, allow them to cool completely. Store, covered in your refrigerator, for up to 4 days. To reheat, add the pasta primavera to a saucepan on medium heat on the stovetop. Add a small amount of water and cook until warmed through. Or, serve at room temperature pasta salad-style. You can even dress it up a little with fresh greens like arugula or spinach, a big squeeze of lemon, and a drizzle of olive oil.
What to Serve with Pasta Primavera
This pasta primavera recipe is satisfying and nutritious enough to stand alone. You can happily stop there, but if you’d like extra protein, try our grilled garlic-parmesan shrimp or grilled chicken breast.
A crunchy side salad also goes well with the silky roast vegetables. Try lemon parmesan lettuce salad or panzanella to keep the Italian flavor party going.
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Easy Pasta Primavera Recipe
Ingredients
- 2 zucchini, sliced into half moons
- 2 yellow squash, sliced into half moons
- 2 to 3 carrots, peeled and cut into short sticks
- 1 red bell pepper, sliced into strips
- 1 yellow or orange bell pepper, sliced into strips
- 1 red onion, sliced into half moons
- 3 large garlic cloves, minced
- 1 tablespoon dried oregano, plus more for garnish
- 1 1/2 teaspoons fresh thyme leaves, plus more for garnish
- Kosher salt
- Black pepper
- Extra virgin olive oil
- 12 ounces short pasta of your choice (I like farfalle)
- 8 ounces grape tomatoes, halved
- 1 large lemon, zested
- 1/2 cup parmesan cheese, plus more for garnish
Instructions
- Get ready. Preheat your oven to 450°F. Bring a large pot of water to a boil, then season generously with kosher salt.
- Season the vegetables. Place the zucchini, squash, carrots, bell peppers, and onion in a large mixing bowl (save the tomatoes for later). Add the garlic, oregano, and thyme. Season with a big pinch of kosher salt and black pepper. Drizzle enough extra virgin olive oil to coat the veggies (about 3 tablespoons). Toss to coat.
- Roast the veggies. Spread the vegetables on a large sheet pan so they’re in one layer (you may need to use two pans). Roast on the middle rack for 10 minutes. Give them a good stir, spread them out again, and continue to roast until they’re tender and starting to brown at the edges, about 10 minutes more.
- Boil the pasta. While the vegetables roast, cook the pasta in salted boiling water according to the package (about 10 to 12 minutes). Just before it’s cooked to your liking, reserve one cup of the pasta cooking water, then drain.
- Finish the pasta. Transfer pasta to a large bowl and season with salt and pepper to taste. If you’d like, add a sprinkle more of oregano and fresh thyme. Add the roast vegetables, tomatoes, and lemon zest. Add a splash of the pasta cooking water and a drizzle of extra virgin olive oil. Toss to combine.
Video
Notes
- Leftovers: Allow the pasta to cool completely, then cover tightly and refrigerate for up to 4 days.
- Other vegetable options: Change up the vegetables according to what you have on hand. Broccoli, green beans, and asparagus will also work in this recipe.
- Add protein: Cut up some of this quick lemon chicken or grilled chicken and toss in the pasta. Or make this grilled shrimp (remove the shrimp from the skewers and toss in the pasta)
- Visit our shop to browse quality Mediterranean ingredients including olive oils, honey, jams, and spices.
Nutrition
*This post originally appeared on The Mediterranean Dish in 2016 and has been updated with new information and media for readers’ benefit.
This is in my regular rotation! Everyone loves it, it’s delicious!
Awesome! Thanks, Lauren!
Looks amazing! My family would go crazy for this.
Enjoy!!
I love that none of my veggies have to go to waste when making this meal! It’s so good!
It’s a great way to use up lots of veggies hanging out in the fridge 🙂
So many vibrant, colourful deliciously healthy vegetables in this recipe! It’s like summer in a bowl. Delicious!
Thanks, Bry!
This is one of my favourite summer dishes. I love all the vegetables in it and how easy it is.
I really like your lighter approach to this dish. The roasted veggies add so much flavor.
Thanks, Angela! So glad you enjoyed it!
Everything about this was delicious!
Thanks, Jennifer! So glad you enjoyed it!
This is fabulous! I used veggies from my garden and it was so dang good!
Roasting the veggies is definitely the way to go!
I know! So good!!
I have no lemons, but I do have bottled lemon juice. Can I substitute and how much?
thanks!
Hi Ellen, on average there are about 2 to 3 tablespoons of lemon juice in one lemon. Use to your liking.
You can use lemon juice. On average each lemon has about 2 tbsp or juice.
Loved all the flavors and textures in this dish! Easily, a new favorite recipes; hands down delicious!
Thanks so much, Sara!
I tried purchasing a combination of spices but when I filled in my details I was not able to indicate that my address is in Canada and not the USA which is what appeared written in bold under my name. The address was correct and it was put automatically but there was nowhere for me to input the name of the city where I live (Toronto) nor the country (Canada). Do you actually ship to Canada?
Hi Maria, thank you so much for reaching out! As stated on our shop page, currently we are only able to fulfill orders within the USA only, that is likely why there is no option to go on. So appreciate your support
Hi, Maria. Unfortunately, we don’t ship to Canada at this time. I’m sorry :(.
This is absolutely amazing! A new favorite for our weeknight meals!
That’s great! Thanks, Toni!
I PURCHASED THE OLIVE OIL FORM YOUR SITE. IT IS VERY DIFFERENT FROM THE OILS I NORMALLY USE. HARD TO EXPLAIN BUT A STRONGER FLAVOR. I REALLY LIKE IT AND WILL BE USING IT IN THIS RECIPE!!! LOVE YOUR VIDEOS!
I’m so glad you’re loving the olive oil, Linda!! Thanks so much!
This pasta primavera looks incredibly delicious!
Hope you enjoy it, Erin!
Yum! I can’t wait to make this for the weekend! Saved! Thank you!