Name: Spring Pasta Primavera | Fresh Vegetable Pasta with Light Sauce
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: Italian
Ingredients: 16 oz penne pasta; 1 tablespoon olive oil; 8 oz asparagus, cut into 1 ½-inch pieces; 1 yellow bell pepper, cut into 1 ½-inch pieces; 2 cups small broccoli florets; 1 small zucchini, chopped; salt and black pepper to taste; 2 tablespoons unsalted butter; 1 shallot, minced; 4 garlic cloves, minced; zest of 1 lemon; dash crushed red pepper flakes; 1 cup vegetable broth; ½ cup heavy cream; 3 tablespoon lemon juice, divided; 1 cup frozen peas; ½ cup shredded parmesan cheese; 1 ½ cups halved grape tomatoes; ¼ cup chopped basil; 2 tablespoons italian parsley, for garnish; extra parmesan cheese, for garnish; crushed red pepper flakes, for garnish

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Spring is in the air, and with it comes the delightful energy of fresh ingredients bursting with flavor. Nothing quite captures the essence of the season like a vibrant bowl of Spring Pasta Primavera | Fresh Vegetable Pasta with Light Sauce. This dish is a celebration of colorful vegetables, tender pasta, and a light, creamy sauce that dances on your taste buds. The moment you take a forkful, the vibrant hues of green and yellow pull you in, while the gentle tang of lemon uplifts the entire experience.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Spring Pasta Primavera | Fresh Vegetable Pasta with Light Sauce
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Spring Pasta Primavera | Fresh Vegetable Pasta with Light Sauce

Spring Pasta Primavera | Fresh Vegetable Pasta with Light Sauce

I first discovered Pasta Primavera during a sunny picnic outing with friends, and it quickly became a staple at gatherings. The best part? It’s incredibly easy to prepare, making it perfect for weeknights or special occasions. Whether you’re craving something light yet satisfying or need to impress guests without spending hours in the kitchen, this recipe delivers on all fronts. Serve it warm, and watch as everyone comes back for seconds—maybe even thirds!

Why You’ll Love This Recipe

Simple & Quick: Ready in just under an hour, this dish is perfect for busy weeknights.
Irresistible Flavor: Fresh vegetables and a hint of lemon make each bite burst with flavor.
Eye-Catching Appeal: The colorful medley of veggies is visually stunning, making it a show-stopper.
Flexible Serving: Perfect as a main course or a side dish for BBQs and family gatherings.
Diet-Friendly Options: Easily adaptable for gluten-free or vegan preferences by swapping pasta and cream!

Ingredients You’ll Need

16 oz penne pasta: A sturdy choice that holds onto the sauce beautifully. Feel free to substitute with gluten-free pasta if needed.
1 tablespoon olive oil: Best for sautéing the vegetables while adding a subtle flavor.
8 oz asparagus, cut into 1 ½-inch pieces: Fresh asparagus adds a nice crunch and is packed with nutrients. You can substitute with green beans if preferred.
1 yellow bell pepper, cut into 1 ½-inch pieces: Bright and sweet, this pepper enhances the dish’s color and taste.
2 cups small broccoli florets: Adds a delightful texture and is a great source of vitamins.
1 small zucchini, chopped: Zucchini contributes moisture and a light flavor. You can also use summer squash as a substitute.
Salt and black pepper to taste: Essential for enhancing the flavors of the vegetables and sauce.
2 tablespoons unsalted butter: Fresh and rich, this forms the base of the creamy sauce.
1 shallot, minced: Lends a mild onion flavor that complements the dish beautifully.
4 garlic cloves, minced: Garlic brings a fragrant warmth that elevates the entire recipe.
Zest of 1 lemon: Adds a bright, fresh note essential for spring flavors.
Dash crushed red pepper flakes: A hint of heat that balances the dish.
1 cup vegetable broth: A great way to infuse flavor while keeping it light.
½ cup heavy cream: This provides a creamy richness; you can substitute with coconut cream for a vegan option.
3 tablespoons lemon juice, divided: Freshly squeezed lemon juice adds acidity; adjust according to taste.
1 cup frozen peas: Quick and easy, they add sweetness and color to the mix.
½ cup shredded parmesan cheese: Great for finishing the pasta with a savory depth; feel free to omit for a dairy-free dish.
1 ½ cups halved grape tomatoes: Juicy bursts of flavor that enhance freshness.
¼ cup chopped basil: A fragrant herb that captures the essence of summer.
2 tablespoons Italian parsley, for garnish: Simple yet beautiful; a light garnish that adds a pop of color.
Extra parmesan cheese, for garnish: Because you can never have enough cheese!
Crushed red pepper flakes, for garnish: For those who like an extra kick!

How to Make Spring Pasta Primavera | Fresh Vegetable Pasta with Light Sauce

Prepare the Pasta: Bring a large pot of water to a boil. Add a generous amount of salt and the 16 oz penne pasta. Cook for about 11 minutes, ensuring to stir occasionally. The pasta should be al dente, so drain well and pour it back into the pot.

Sauté the Vegetables: In a large skillet, heat 1 tablespoon olive oil over medium-high heat. Add the 8 oz asparagus, 1 yellow bell pepper, and 2 cups small broccoli florets. Sauté for 2 to 3 minutes until they start to soften, then add the 1 small chopped zucchini. Cook for another 1 to 2 minutes, just until all the vegetables are crisp yet tender. Season lightly with salt and pepper, and transfer the veggies to a plate.

Make the Sauce: Return the skillet to the heat and melt 2 tablespoons unsalted butter over medium heat. Once melted, stir in the 1 minced shallot and 4 minced garlic cloves. Cook for about 2 minutes until fragrant. Next, add the zest of 1 lemon and 1 cup vegetable broth, letting it simmer until the broth reduces by half, around 4 to 5 minutes. Stir in the ½ cup heavy cream and 2 tablespoons lemon juice for a smooth consistency.

Combine It All: Toss the 1 cup frozen peas into the pot with the pasta. Add back the sautéed vegetables, then pour the luscious lemon cream sauce over everything, stirring gently until everything is well coated. Now, fold in the ½ cup shredded parmesan cheese and reduce it down with the remaining 1 tablespoon lemon juice. Add in the 1 ½ cups halved grape tomatoes and the ¼ cup chopped basil, seasoning with salt and black pepper to your liking.

Serve with Style: Finally, transfer your colorful Pasta Primavera into a large serving bowl or dish. Garnish generously with 2 tablespoons of Italian parsley, extra Parmesan cheese, and a sprinkle of crushed red pepper flakes for those who enjoy a bit of heat. Serve warm and watch everyone gather around the table.

Storing & Reheating

If you have leftovers, you can store your Pasta Primavera at room temperature for about 2 hours. For refrigeration, keep it in an airtight container, and it will last up to 3 days. You can also freeze it for up to 3 months—just ensure it’s in a freezer-safe container. When you’re ready to enjoy it again, reheat in a skillet over medium heat, adding a splash of water or broth to refresh the pasta’s texture. Bear in mind that the creaminess might not be the same, but a quick stir will make it homely once again.

Chef’s Helpful Tips

Avoid overcooking the vegetables; you want them to retain some crunch for texture.
For a more pronounced garlic flavor, consider roasting the garlic before adding it to the sauce.
If your sauce seems too thick, thin it out with a bit of pasta water.
Feel free to add in other vegetables according to your preference or seasonal availability, such as bell peppers or snap peas.
Pair it with a lemony arugula salad for a fantastic complementary dish.
Make ahead by prepping all the veggies and storing them in the fridge until you’re ready to cook.

When it comes to enjoying the freshness of spring, the Spring Pasta Primavera | Fresh Vegetable Pasta with Light Sauce symbolizes everything beautiful about the season. Let this be your go-to recipe to highlight the vibrant flavors of fresh vegetables while also tantalizing your taste buds. What’s even better is that it invites you to swap in your favorite seasonal ingredients, so the possibilities are endless. I encourage you to roll up your sleeves, gather some friends or family, and whip up a bowl of joy that everyone will adore.

Recipe FAQs

Can I use different types of pasta?

Absolutely! While penne is a fantastic choice for holding sauce, feel free to use any pasta you prefer, whether it’s spaghetti, fusilli, or even gluten-free alternatives. Just follow the package instructions for cooking time.

What can I substitute for heavy cream?

If you are looking for a lighter option, you can use half-and-half or even a non-dairy alternative such as coconut milk or cashew cream. Just be aware that the flavor and texture will vary slightly.

How can I make this dish vegetarian?

This recipe is already vegetarian-friendly! All the delicious ingredients are plant-based, but to make it vegan, simply substitute the heavy cream with coconut cream and use nutritional yeast instead of parmesan.

What can I add for extra protein?

To make this dish more filling, consider adding grilled chicken, shrimp, or chickpeas. Each will complement the fresh vegetables beautifully, adding a hearty touch while keeping it vibrant and delicious.