Bright, luscious, and packed with color, Pasta Primavera is the kind of recipe that makes you want to pull up a chair and dive in. This dish is bursting with fresh vegetables and delicate pasta all coated in a creamy, flavor-packed sauce. What’s even better? It comes together in under an hour, making it an absolute savior for those hectic weeknights when everyone’s hungry and no one wants to wait. There’s absolutely no wrong way to make Pasta Primavera, so this meal is all about simplicity, speed, and pure deliciousness.
Why You’ll Love This Recipe
- Quick and Effortless: From stovetop to table in about 45 minutes—most of it is totally hands-off!
- Packed with Goodness: Seven cups of fresh veggies make this dinner as nourishing as it is inviting.
- Creamy and Comforting: The dreamy sauce wraps every bite in savory, herby, and tangy notes.
- Customizable: Use whatever vegetables you love or have on hand, and adjust the pasta to your preferences.
- Great for Leftovers: Refrigerates and reheats beautifully, so tomorrow’s lunch is sorted.
Ingredients You’ll Need
All you need is a handful of vibrant vegetables, a few pantry staples, and of course, pasta. Here’s why every ingredient matters:
- Chicken Broth: Provides a savory foundation for the sauce. Substitute with vegetable broth for a vegetarian-friendly version.
- Half and Half: Brings dreamy creaminess to the sauce without being too heavy.
- Chicken Bouillon Cube: Intensifies savory depth. For vegetarians, simply omit or use a vegetable-based bouillon cube.
- Soy Sauce: Adds subtle umami—don’t skip it, it makes a difference!
- Hot Sauce: Just a touch perks up the flavors without making it spicy. Frank’s Hot Sauce is a go-to here.
- Dried Parsley, Basil, Oregano, Mustard Powder: Layer herbaceous, earthy, and tangy notes.
- Red Pepper Flakes: For a gentle warmth.
- Olive Oil: Sauté your veggies for a golden, aromatic base.
- Broccoli, Carrots, Red Onion, Red Bell Pepper, Zucchini, Frozen Peas, Cherry Tomatoes: The colorful star players. Swap them for whatever’s in season or in your fridge—mushrooms, spinach, asparagus, and corn work beautifully!
- Salt/Pepper: Essential for bringing everything to life.
- Butter: Rounds out the sauce with richness.
- Garlic: Sends the aroma into overdrive and infuses every bite.
- Flour: Thickens the sauce to creamy perfection.
- Freshly Grated Parmesan: Melts silkily for nutty, salty flavor. Always grate fresh for the best texture.
- Ziti: Sturdy pasta that hugs the sauce, but penne, farfalle, or fusilli will work too.
- Lemon Juice: Brightens every bite, adding just the right touch of tang.
Note: This recipe is beautifully flexible—use up to ¾ lb. pasta if you like it extra saucy!
Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.
Variations
There’s really no wrong way to make Pasta Primavera, so don’t hesitate to have fun with it:
- Make it Vegetarian: Swap chicken broth for veggie broth, use a vegetarian bouillon, and you’re set.
- Try Different Veggies: Swap in mushrooms, spinach, asparagus, squash, eggplant, cauliflower, green beans, or corn.
- Switch Up the Pasta: Penne, farfalle, or fusilli are great alternatives if you don’t have ziti on hand.
- Make it Spicier: Add more red pepper flakes or swap in a splash of your favorite hot sauce.
- Add Protein: Stir in cooked chicken, shrimp, or even white beans for a little extra oomph.
- Go Lighter: Substitute half-and-half with whole milk for a thinner sauce (the flavor will still shine!).
- Gluten-Free: Use your favorite gluten-free pasta and flour blend—this recipe adapts beautifully.
How to Make Pasta Primavera Recipe
Step 1: Prep Your Sauce and Veggies
Whisk together all the sauce ingredients—chicken broth, half and half, bouillon, soy sauce, hot sauce, herbs, and spices—right in a large measuring cup. Set it aside to mingle.
Cut and measure all your veggies so they’re ready and waiting. This is a big time-saver for those busy nights.
Step 2: Start the Pasta
Bring a large pot of salted water to a boil. Tip: Don’t skimp on the salt—it flavors the pasta from the inside out!
Step 3: Sauté the Veggies
Heat the olive oil in a big skillet over medium-high heat. Toss in broccoli, red onion, carrots, and bell peppers, sauté for about 3 minutes until they start to soften and get vibrant.
Add zucchini, peas, and cherry tomatoes, season with salt and pepper, and cook for another 2-3 minutes. When the veggies are tender and glossy, scoop them out and set aside.
Step 4: Make the Sauce
In the same skillet, melt butter and add the minced garlic. Stir until fragrant (about 30 seconds), then sprinkle in the flour and stir while it cooks for 2 minutes—this keeps the sauce smooth and thick.
Pour in the sauce mixture, a little at a time, whisking constantly. Let it come to a gentle boil, then reduce to a low simmer. Cover the skillet partially.
Step 5: Cook the Pasta
While the sauce simmers, drop the pasta into boiling water and cook until al dente. Drain once it’s perfect (don’t forget to taste-test a noodle!).
Step 6: Finish the Sauce
Lower the heat under your sauce, then gradually sprinkle in the fresh parmesan—this is where the sauce turns into pure magic. Add the lemon juice and watch everything brighten up.
Step 7: Toss and Serve
Add the drained pasta into the skillet, give it a loving stir until every noodle is coated. Return your vegetables to the pan, toss to combine, and let them heat through.
Finish with cracked black pepper and a squeeze of fresh lemon for that irresistible sparkle.
Pro Tips for Making the Recipe
- Grate Your Own Cheese: Fresh parmesan melts like a dream—skip the pre-shredded for this one.
- Don’t Overcook the Veggies: You want them vibrant and crisp-tender, not soggy.
- Sauce Too Thick? Add a splash of warm pasta water until just right.
- Add Cheese and Lemon Off the Heat: This keeps your sauce silky and prevents it from splitting.
- Taste As You Go: Adjust salt, pepper, and lemon to make this your own!
How to Serve
Pasta Primavera is a feast all on its own. Serve it steaming hot, garnished with more freshly grated parmesan, extra cracked black pepper, and a few lemon wedges on the side.
Pair with:
- A crisp green salad tossed with a simple vinaigrette
- Warm, crusty bread to mop up the creamy sauce
- A chilled glass of Sauvignon Blanc or sparkling lemonade
Leftovers make a brilliant lunch the next day, but if you want to impress, add a sprinkle of fresh herbs—basil or parsley—and a drizzle of good olive oil on top before serving.
Make Ahead and Storage
Storing Leftovers
Store cooled Pasta Primavera in an airtight container in the fridge for up to 3 days. The flavors actually deepen overnight—so it may be even tastier tomorrow!
Freezing
Pop leftovers in a freezer-safe container and freeze for up to 3 months. Thaw overnight in the fridge for the creamiest results.
Reheating
Gently reheat in the microwave (a lower power setting like “melt” works best), or for the silkiest sauce, use a double-boiler on the stove. If it thickens too much, add a splash of cream or milk to revive the sauce.
Cream sauces may lose a bit of their fresh-made texture, but this one stays remarkably smooth even after reheating.
FAQs
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Can I use different vegetables in Pasta Primavera?
Absolutely! The beauty of this dish is its adaptability. Mushrooms, asparagus, spinach, squash, corn, green beans, and cauliflower all work wonderfully. Mix and match with whatever is in season or in your fridge.
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Is Pasta Primavera vegetarian?
It can be! Just substitute the chicken broth and bouillon cube with vegetable versions. The result is every bit as rich and satisfying, with all the delicious flavor.
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What’s the best pasta for this recipe?
Ziti is a classic choice, but penne, farfalle, or fusilli work beautifully since they hold onto the sauce. You can even use spaghetti or linguine if that’s what you have—just keep an eye on the sauce-to-pasta ratio to make sure every bite is coated.
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Can I make Pasta Primavera ahead of time?
Yes! This dish keeps well in the fridge and even freezes if needed. For freshest flavor and texture, store the sauce and vegetables separately and toss everything together just before serving if you’re planning ahead for a crowd.
Final Thoughts
Pasta Primavera proves that weeknight dinners can be simple and sensational. It celebrates the freshness of the season, wraps it all in a velvety sauce, and lands on your table in under an hour. It’s endlessly adaptable, deeply delicious, and sure to become one of those beloved recipes you turn to again and again. Give it a try, and enjoy every last bite—your dinner table just got a whole lot brighter!
Print
Pasta Primavera Recipe
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Main-course
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Vegetarian
Description
Pasta Primavera is a vibrant, creamy pasta dish loaded with a medley of fresh vegetables and coated in a flavorful, herbed cream sauce. The dish is quick to prepare, customizable with your preferred vegetables, and makes for a satisfying main course that’s perfect for family dinners or entertaining. Each bite offers a harmonious blend of tender-crisp veggies, al dente pasta, and rich Parmesan flavor.
Ingredients
Sauce
- 1 1/4 cups chicken broth (or vegetable broth for vegetarian option)
- 1 1/4 cups half and half
- 1/2 chicken bouillon cube
- 1 teaspoon soy sauce
- 1 teaspoon hot sauce
- 3/4 teaspoon dried parsley
- 3/4 teaspoon dried basil
- 3/4 teaspoon dried oregano
- 3/4 teaspoon mustard powder
- 1 pinch red pepper flakes
Vegetables and Pasta
- 2 tablespoons olive oil
- 2 cups broccoli florets, cut into bite-sized pieces
- 1/2 cup carrots, julienned
- 1/2 cup red onion, sliced
- 1 cup red bell pepper, sliced
- 1/2 zucchini (about 1 1/2 cups), cut into chunks
- 1/2 cup frozen peas
- 1 cup cherry tomatoes, halved or quartered
- Salt and black pepper, to taste
- 3 tablespoons butter
- 3 cloves garlic, minced
- 3 tablespoons flour
- 1 cup freshly grated Parmesan cheese
- 1/2 lb. (about 225g) ziti (or penne, farfalle, fusilli)
- 2 tablespoons lemon juice
Instructions
- Prepare the Sauce Base: In a large measuring cup with a spout, combine chicken broth, half and half, bouillon cube, soy sauce, hot sauce, dried parsley, basil, oregano, mustard powder, and red pepper flakes. Stir well and set aside. Measure out all remaining ingredients before you start cooking for better organization and a smoother process.
- Boil the Pasta Water: Fill a large pot with water and bring it to a boil. Once boiling, add ½ tablespoon of salt to season the water. This infuses the pasta with flavor as it cooks.
- Cook the Starting Vegetables: Heat olive oil in a large skillet over medium-high heat. Add the broccoli, red onion, carrots, and red bell peppers. Sauté these vegetables for about 3 minutes until they begin to soften.
- Add the Remaining Vegetables: Add the zucchini, peas, and cherry tomatoes to the skillet. Season everything with salt and pepper. Cook for another 2–3 minutes, stirring occasionally, until all vegetables are crisp-tender. Remove the cooked vegetables from the skillet and set aside.
- Make the Roux: In the same skillet, reduce heat to medium. Add butter and minced garlic. Cook until the garlic is fragrant, about 1 minute. Add the flour and stir continuously for 2 minutes to form a light roux, which will help thicken the sauce.
- Build the Sauce: Gradually pour in the prepared sauce mixture, adding it in small splashes while stirring constantly. Once all the liquid is incorporated, bring the mixture to a boil, then lower the heat to maintain a gentle simmer. Partially cover the skillet while you cook the pasta.
- Cook the Pasta: While the sauce simmers, add the pasta to the boiling water. Cook until al dente according to package instructions. Drain when ready.
- Finish the Sauce: Lower the heat under the sauce skillet to low. Gradually sprinkle in the freshly grated Parmesan cheese, stirring until fully melted and the sauce is smooth. Stir in the lemon juice for brightness and depth.
- Combine Pasta and Vegetables: Add the cooked and drained pasta into the skillet with the sauce, stirring to coat thoroughly. Return all the sautéed vegetables to the pan, tossing everything together and warming through until evenly coated and heated.
- Serve: Remove the skillet from heat. Serve the Pasta Primavera immediately with additional cracked black pepper and fresh lemon slices if desired.
Notes
- This recipe makes a generous amount of sauce, which perfectly coats the vegetables and pasta. You can use up to ¾ lb. pasta if you prefer a saucier dish.
- Mix and match with any combination of vegetables you like—options include squash, asparagus, cauliflower, mushrooms, spinach, eggplant, green beans, or corn.
- For a vegetarian version, substitute vegetable broth for chicken broth.
- Grate your Parmesan cheese fresh from a block for the smoothest melting and best flavor. Avoid pre-grated cheese, which may contain anti-caking agents.
- To prevent graininess, add cheese and lemon juice over low heat only.
- Hot sauce in this recipe acts as a flavor enhancer and does not make the dish spicy.
- Leftovers can be refrigerated in an airtight container for up to 3 days or frozen for up to 3 months. Reheat gently using a microwave on low power or in a makeshift double boiler for best results.
- This dish can be found on page 186 of the cookbook ‘Let’s Eat!’
Nutrition
- Serving Size: 1/6 of recipe (about 1 1/2 cups)
- Calories: 385
- Sugar: 7g
- Sodium: 820mg
- Fat: 21g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 14g
- Cholesterol: 38mg
