Best 7 The Perfect Pasta Primavera Recipes

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**Indulge in a Symphony of Flavors: Explore the Perfect Pasta Primavera Recipes**

Embark on a culinary journey with our curated collection of pasta primavera recipes, a delightful symphony of flavors that celebrates the essence of springtime. These dishes showcase the vibrancy of fresh vegetables, perfectly complemented by tender pasta and a burst of herbs. Whether you prefer a classic rendition or an innovative twist, our recipes offer something for every palate. From the traditional combination of broccoli, carrots, and peas to gourmet variations featuring asparagus, sun-dried tomatoes, and artichoke hearts, each recipe promises a unique explosion of flavors. Vegetarian and vegan alternatives are also included, ensuring that everyone can savor the goodness of pasta primavera. So, gather your ingredients, let your creativity shine, and prepare to tantalize your taste buds with these perfect pasta primavera recipes.

Let's cook with our recipes!

PASTA PRIMAVERA



Pasta Primavera image

Giada De Laurentiis' Pasta Primavera recipe, from Everyday Italian on Food Network, is bursting with roasted vegetables and Parmesan.

Provided by Giada De Laurentiis

Categories     main-dish

Time 45m

Yield 6 servings

Number Of Ingredients 12

3 carrots, peeled and cut into thin strips
2 medium zucchini or 1 large zucchini, cut into thin strips
2 yellow squash, cut into thin strips
1 onion, thinly sliced
1 yellow bell pepper, cut into thin strips
1 red bell pepper, cut into thin strips
1/4 cup olive oil
Kosher salt and freshly ground black pepper
1 tablespoon dried Italian herbs or herbes de Provence
1 pound farfalle (bowtie pasta)
15 cherry tomatoes, halved
1/2 cup grated Parmesan

Steps:

  • Preheat the oven to 450 degrees F.
  • On a large heavy baking sheet, toss all of the vegetables with the oil, salt, pepper, and dried herbs to coat. Transfer half of the vegetable mixture to another heavy large baking sheet and arrange evenly over the baking sheets. Bake until the carrots are tender and the vegetables begin to brown, stirring after the first 10 minutes, about 20 minutes total.
  • Meanwhile, cook the pasta in a large pot of boiling salted water until al dente, tender but still firm to the bite, about 8 minutes. Drain, reserving 1 cup of the cooking liquid.
  • Toss the pasta with the vegetable mixtures in a large bowl to combine. Toss with the cherry tomatoes and enough reserved cooking liquid to moisten. Season the pasta with salt and pepper, to taste. Sprinkle with the Parmesan and serve immediately.

EASY PASTA PRIMAVERA RECIPE



Easy Pasta Primavera Recipe image

Simple pasta primavera with roasted vegetables and dressed in a light sauce using the pasta cooking water, extra virgin olive oil, lemon zest and a little Parmesan cheese. I use a medley of vegetables, and you can feel free to change them up depending on what is in season! This is a great way to keep your primavera exciting and delicious. If you want to add some extra protein, throw in some quick lemon chicken or grilled shrimp skewers.

Provided by Suzy Karadsheh

Categories     Main Course

Number Of Ingredients 16

2 zucchini, (halved length-wise and sliced (half moons))
2 yellow squash, (halved length-wise and sliced (half moons))
2 to 3 carrots, (peeled and cut into short sticks)
1 red bell pepper, (cored and sliced into thin sticks)
1 yellow or orange bell pepper, (cored and sliced into thin sticks)
1 red onion, (halved and sliced (half moons))
3 large garlic cloves, (minced)
1 tbsp dried oregano, (more for later)
1 ½ tsp fresh thyme, (more for later)
Kosher salt
Black pepper
Extra virgin olive oil
12 ounces short pasta of your choice
8 oz grape tomatoes, (halved)
Zest of 1 large lemon
½ cup Parmesan cheese, (more to your liking)

Steps:

  • Heat oven to 450 degrees F.
  • Place the vegetables in a large mixing bowl. Add garlic, oregano, and thyme. Season with a big pinch of kosher salt and black pepper. Drizzle a good amount of extra virgin olive oil. Toss to coat.
  • Transfer the vegetables to a large sheet pan (or two if needed). Spread them out well. Roast in heated oven for about 20 minutes (stirring half-way through).
  • While the vegetables are roasting, cook the pasta in salted boiling water according to package (about 10 to 12 minutes). Reserve some of the pasta cooking water. Drain pasta.
  • Transfer pasta to a large bowl and season with salt and pepper, and if you like, a little oregano and fresh thyme. Add the vegetables in. Add the tomatoes and lemon zest. Add a bit of the pasta cooking water, a bit of extra virgin olive oil. Toss to combine.
  • Sprinkle Parmesan cheese and serve immediately.

Nutrition Facts : Calories 302.8 kcal, Carbohydrate 52.1 g, Protein 13.2 g, Fat 3.6 g, SaturatedFat 1.7 g, Cholesterol 5.7 mg, Sodium 162 mg, Fiber 5.8 g, ServingSize 1 serving

EASY VEGGIE PASTA PRIMAVERA



Easy Veggie Pasta Primavera image

Perfect for pasta night family dinners, our Easy Pasta Primavera recipe is so simple to pull together. We used zucchini, yellow squash and peas, but the beauty of this recipe is that you can customize it with whatever veggies you like.

Provided by Country Crock®

Categories     Trusted Brands: Recipes and Tips     Country Crock®

Time 30m

Yield 4

Number Of Ingredients 12

8 ounces penne pasta
3 tablespoons Country Crock® Spread, divided
2 medium shallots, sliced
2 cloves garlic, chopped
1 cup cherry tomatoes, halved
1 cup zucchini, sliced
1 cup yellow squash, sliced
1 cup frozen peas
½ cup chicken or vegetable broth
1 tablespoon chopped fresh mint or basil
½ teaspoon lemon zest
Grated Parmesan cheese

Steps:

  • Cook pasta according to package directions.
  • Meanwhile, melt 2 tablespoons Country Crock® Spread in large nonstick skillet over medium heat. Add shallots and cook 3 minutes or until tender. Add garlic and cook 1 minute.
  • Add vegetables and cook 3 minutes, stirring occasionally. Stir in broth and simmer 5 minutes or until vegetables are tender. Add remaining tablespoon Country Crock® Spread.
  • Toss vegetable mixture with cooked pasta, mint or basil, and lemon zest. Sprinkle with Parmesan cheese, if desired.

Nutrition Facts : Calories 237.4 calories, Carbohydrate 48.7 g, Cholesterol 0.8 mg, Fat 1.6 g, Fiber 3.2 g, Protein 9 g, SaturatedFat 0.3 g, Sodium 155.6 mg, Sugar 2.8 g

PASTA PRIMAVERA



Pasta Primavera image

A hearty, veggie packed pasta dish that's perfect for serving year round! It has so much fresh flavor, it's a great way to use up those vegetables in the fridge, plus it's a bright and colorful dish so it helps get the kids to eat their vegetables.

Provided by Jaclyn

Categories     Main Course

Time 30m

Number Of Ingredients 16

10 oz. dry Barilla Penne Pasta
Salt
1/4 cup olive oil
1/2 medium red onion, (sliced)
1 large carrot, (peeled and sliced into matchsticks)
2 cups broccoli florets, (cut into matchsticks)
1 medium red bell pepper, (sliced into matchsticks)
1 medium yellow squash, (sliced into quarter portions)
1 medium zucchini, (sliced into quarter portions)
3 - 4 cloves garlic cloves, (minced)
1 cup (heaping) grape tomatoes, (halved through the length)
2 tsp dried Italian seasoning
1/2 cup pasta water
2 Tbsp fresh lemon juice
1/2 cup shredded parmesan,* (divided)
2 Tbsp chopped fresh parsley

Steps:

  • Bring a large pot of water to a boil. Cook penne pasta in salted water according to package directions, reserve 1/2 cup pasta water before draining.
  • Meanwhile heat olive oil in a 12-inch (and deep) skillet over medium-high heat.
  • Add red onion and carrot and saute 2 minutes.
  • Add broccoli and bell pepper then saute 2 minutes.
  • Add squash and zucchini then saute 2 - 3 minutes or until veggies have nearly softened.
  • Add garlic, tomatoes, and Italian seasoning and saute 2 minutes longer.
  • Pour veggies into now empty pasta pot or a serving bowl, add drained pasta, drizzle in lemon juice, season with a little more salt as needed and toss while adding in pasta water to loosen as desired.
  • Toss in 1/4 cup parmesan and parsley then serve with remaining parmesan on top.

Nutrition Facts : Calories 415 kcal, Carbohydrate 57 g, Protein 10 g, Fat 14 g, SaturatedFat 3 g, Cholesterol 6 mg, Sodium 198 mg, Fiber 6 g, Sugar 9 g, ServingSize 1 serving

PASTA PRIMAVERA



Pasta Primavera image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 40m

Yield 8 servings

Number Of Ingredients 18

3 tablespoons olive oil
2 large carrots, peeled and sliced diagonally
1 cup bite-size broccoli pieces
1 red bell pepper, seeded and sliced into strips
2 tablespoons butter
4 ounces white mushrooms, washed and sliced
2 medium zucchini, sliced diagonally
1 medium summer squash, sliced diagonally
4 cloves garlic, minced
1/2 large onion, diced
1/2 cup chicken broth, plus more as needed
1/4 cup white wine (see Cook's Note)
1/2 cup heavy cream or half-and-half
1/2 cup grated Parmesan, plus more for serving
Salt and freshly ground black pepper
1/2 cup frozen peas
12 fresh basil leaves, chopped, plus more for serving
1 pound pasta (fettuccini), cooked according to package directions

Steps:

  • For the vegetables: Heat 2 tablespoons of the oil in a large skillet over medium-high heat. Add the carrots and cook for 1 minute. Then add the broccoli; cook for another minute. Add the red peppers; cook 1 minute more. Remove the vegetables from the skillet and set aside.
  • To the skillet, add the butter and the remaining 1 tablespoon oil; allow to heat up. Add the mushrooms, zucchini and squash, and cook until starting to soften, 2 to 3 minutes. Remove the vegetables from the skillet and add them to the other vegetables. Set aside.
  • For the sauce: Add the garlic and onions to the skillet, and cook until starting to turn translucent, about 2 minutes.
  • Next, pour in the chicken broth and wine; stir, scraping the bottom of the pan to loosen all the flavorful bits. Cook for 3 to 4 minutes, until reduced by about half. Stir in the cream and Parmesan, and allow the cheese to melt. Add salt and black pepper to taste.
  • Add the cooked vegetables to the sauce, along with the peas and basil; stir to combine. If the sauce needs a little more liquid, splash in a small amount of broth. Place the cooked pasta in a large serving bowl and pour all the contents of the skillet over the pasta; toss to combine. Sprinkle with extra basil, and serve with extra Parmesan.

THE "PERFECT" PASTA PRIMAVERA



The

Courtesy Of Ms. Jane Brody and her Good Food Cookbook printed in 1985. We loved this stuff,and I made it a lot on weekends, especially in the summer when vegetables were cheap and abundant,before that Kiddo came along. I'd usually make more pasta,since I was going through all the work anyway,and more of the vegetables we liked the best. It would usually last us for about 3 meals. It is very time consuming, but,really worth it when you're finished. And like any recipe, feel free to add any other vegetable or seasoning you like.

Provided by HEP MEP

Categories     Vegetable

Time 2h

Yield 4-6 serving(s)

Number Of Ingredients 19

1 cup broccoli floret, steamed for 5 minutes
1 cup asparagus, cut in 1 inch pieces,steamed for 5 minutes
1 cup sugar snap peas or 1 cup snow peas, blanched for one minute
1 medium zucchini or 1 medium summer squash, unpeeled,sliced in half lengthwise,then cut into 1 inch chunks and blanched for 1 minute
1 cup corn kernel (canned,or if fresh or frozen,blanched)
1 tablespoon finely minced garlic (about 3 large cloves)
1 tablespoon olive oil
1 -2 tomatoes, diced
1/2 cup fresh mushrooms, sliced
1/2 cup shredded carrot
1/4 cup finely minced parsley
1/2 teaspoon fresh ground black pepper
12 ounces whole wheat spaghetti or 12 ounces linguine
2 teaspoons butter or 2 teaspoons margarine
1 tablespoon flour
1 cup skim milk or 1 cup 1% low-fat milk
1/2 cup chicken broth
1/2 cup grated parmesan cheese
1/4 cup finely minced fresh basil or 1 teaspoon dried basil

Steps:

  • Stem or blanch the various vegetables (broccoli,asparagus,peas,zucchiniø- or squash,and corn) as indicated, combine them and keep them warm.
  • In a skillet, saute the garlic in the oil for 1 minute,but do not brown.
  • Add the tomatoes,mushrooms,carrot,parsle and pepper,and cook the mixture for about 5 minutes.
  • Add this to the reserved vegetables, tossing ingredients gently to combine them well.
  • To prepare the sauce, in a small heavy saucepan, melt the butter or margarine,and add flour,whisking the roux over med.
  • -lowheat for 1 minute- gradually add the milk and broth,stirring constantly till the sauce thickens slightly.
  • Stir in the Parmesan and basil,and heat the sauce over med.
  • -lowflame,stirring until cheese is melted.
  • Pour the sauce over the veggie mixture and toss gently to coat.
  • Cook the spaghetti or linguine al dente,drain and keep warm.
  • Place the cooked pasta in a large warmed bowl and spread the veggie and sauce mixture over the pasta, toss the the pasta gently,once or twice, and serve with additional Parmesan, if desired.

EASY PASTA PRIMAVERA RECIPE



Easy Pasta Primavera Recipe image

Pasta Primavera is an easy pasta recipe loaded with vegetables and tossed with light butter and lemon sauce. It's the perfect vegetarian pasta dish for spring and summer.

Provided by Valentina Ablaev

Categories     Easy

Time 20m

Number Of Ingredients 13

2 Tbsp olive oil
8 oz penne pasta
1 bell pepper, any color (sliced into strips)
1 medium zucchini (sliced into rings)
6 oz brown or white mushrooms (sliced)
1/2 medium red onion (sliced)
¾ tsp fine sea salt (or to taste, plus more for boiling pasta)
¼ tsp ground black pepper (or to taste)
3 Tbsp unsalted butter
3 garlic cloves (minced)
2 Tbsp lemon juice (freshly squeezed)
1/2 cup freshly grated parmesan cheese (plus more to serve)
2 Tbsp chopped fresh parsley (to serve)

Steps:

  • Cook pasta in salted water according to package instructions until al'dente or to your desired doneness, drain water and cover to keep warm.
  • While the pasta cooks, cook the vegetables: place a large deep skillet or dutch oven over medium-high heat and add oil. Add bell peppers, zucchini, mushrooms, and red onion and saute tossing and stirring frequently until vegetables are crisp-tender, 6-8 minutes. Season with salt and black pepper, to taste.
  • Reduce heat to medium and add the butter and garlic and cook until garlic is fragrant, about 1 minute.
  • Add the pasta, lemon juice, and parmesan cheese to the skillet. Toss to combine. Season with salt and pepper to taste. Once pasta is heated through, remove from heat.
  • Garnish with more freshly grated parmesan if desired and sprinkle on parsley.

Nutrition Facts : Calories 437 kcal, Carbohydrate 51 g, Protein 14 g, Fat 20 g, SaturatedFat 9 g, TransFat 1 g, Cholesterol 33 mg, Sodium 669 mg, Fiber 4 g, Sugar 6 g, UnsaturatedFat 10 g, ServingSize 1 serving

Tips:

  • Use fresh, seasonal vegetables for the best flavor.
  • Cook the vegetables al dente so that they retain their texture and nutrients.
  • Use a high-quality olive oil to add flavor and richness to the dish.
  • Season the pasta water generously with salt to enhance the flavor of the pasta.
  • Add the cooked vegetables to the pasta in the last few minutes of cooking so that they don't overcook.
  • Garnish the pasta primavera with fresh herbs, such as basil, parsley, or cilantro, for a pop of color and flavor.

Conclusion:

Pasta primavera is a delicious and versatile dish that can be enjoyed for lunch, dinner, or a light meal. With its vibrant colors and fresh flavors, it's a perfect way to celebrate the bounty of the season. Whether you're a seasoned cook or a beginner, this recipe is sure to impress your friends and family. So gather your ingredients, put on your apron, and let's get cooking!

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