Sunshine in a bowl.
As the warmer Spring and Summer months are upon us, the grocery stores and backyard gardens start to burst with TONS of fresh summer vegetables.
And what better way to use up all of those veggies than to roast them up in the oven and toss them together with a bunch of pasta and some lemon butter garlic sauce! It’s one of our go-tos in these hotter months!
If you have never had Pasta Primavera, you are in for a REAL treat. It’s a super easy way to use up any vegetables you happen to have on hand while still getting to enjoy a filling dish.
Plus, this recipe is SO versatile! Add some protein like chicken or shrimp or even use gluten-free pasta. Throw in extra veggies like peas, broccoli, or carrots to amp up the nutritional content.
What is Pasta Primavera?
Pasta Primavera is an American dish made from pasta, fresh Spring and Summer vegetables, and a light lemon or butter sauce.
This dish was invented in the 1970s and can be found at many popular Italian restaurants, such as Olive Garden. Or, you can make your own version at home!
This is filling while also fresh and delicious. The whole family loves it. I’ve shared it with my siblings and their whole family eats it too! My children love it. This is a recipe I keep coming back to.
– Carli
Ingredients and Substitutions
For the exact measurements and detailed instructions, please see the recipe card below.
- Basil. Fresh basil really gives this dish a bright flavor!
- Pasta. While linguine or spaghetti can be used, I tend to prefer either penne pasta, bowtie, or fusilli. You can also easily substitute a gluten-free variety, as well.
- Squash. Zucchini and yellow squash are both used in this recipe, but you can choose to use just one or the other.
- Bell Peppers. Feel free to select whatever color of bell pepper you happen to have.
- Asparagus. When cut into bite-sized pieces this bright green vegetable gives this dish a wonderful crunch.
- Italian Seasoning. Using this blend is the easiest way to give your recipe a delicious Italian flavor with a few common dried herbs.
- Olive Oil. A good quality olive oil will impart a remarkable flavor in this vegetable pasta recipe.
- Lemon Garlic Butter Sauce. This creamy dressing is full of fresh flavors and is the perfect topping for pasta. Read more below about how to make this easy sauce.
- Parmesan Cheese. Grated cheese is tangy yet sweet. You can also use a vegan Parmesan cheese if you are avoiding dairy or animal products.
Step-by-step Instructions
Please see the recipe card below for the full instructions, ingredient amounts, and a printable recipe.
Chop the veggies.
Use a sharp knife to dice the onion, asparagus, squash, and peppers.
Be sure to cut everything into even, bite-sized pieces. This way, they will roast consistently in the oven.
Roast the veggies.
Preheat the oven to 425℉.
Toss the vegetables with olive oil, Italian seasoning, salt, and pepper, then spread in a single layer on a parchment-lined baking sheet. Roast for 15–17 minutes, until tender and lightly caramelized.
Roasting brings out a natural sweetness and keeps the vegetables from getting soggy. For best results, use a large pan, avoid too much oil, and choose vegetables that cook at a similar rate.
Cook the pasta and make the sauce.
Add water to a large pot. Bring it to a boil over medium-high heat. Add pasta to the water and cook until it is al dente. Be sure to follow the package instructions.
Reserve ½-cup of pasta water to add to the sauce.
Lemon, butter, and fresh garlic cloves are the primary ingredients in the sauce. Add butter, lemon juice and zest, and crushed garlic cloves to a medium-sized pot.
Whisk ingredients over medium-low heat or until garlic becomes slightly browned.
Finish it off.
Toss sauce with pasta, fresh basil, and Parmesan cheese. Add additional reserved pasta water until desired sauce consistency is reached.
Add salt and black pepper, to taste. Enjoy!
FAQs
This dish is an American invention that contains pasta and vegetables mixed with a creamy lemon garlic sauce.
In Italian, primavera means spring. This dish is called pasta primavera because it consists of fresh, spring vegetables along with noodles and sauce.
Traditionally, primavera sauce is made with broth, spices, cream, and cheese. However, there are many variations. In this recipe, we went with a lighter lemon garlic butter sauce.
Keep this pasta recipe in an airtight container in the refrigerator for up to 3-4 days. Pasta, however, does not freeze well. The texture will be different when thawed. To reheat it, warm it up on the stovetop or in the microwave when ready to enjoy the leftovers. Just make sure you add a touch of water when reheating to give the pasta a softer texture.
What to serve with it?
Any of these recipes pair perfectly with pasta primavera:
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Pasta Primavera with Lemon Garlic Butter
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Ingredients
- 1 lb. pasta* penne, gluten-free
Roasted Vegetables
- 1 large zucchini halved and cut into ¼-inch slices
- 1 large yellow squash halved and cut into ¼-inch slices
- 2 bell peppers thinly sliced and cut into 2-inch pieces
- 1 red onion thinly sliced and cut into 2-inch pieces
- 1 lb. asparagus ends trimmed and cut into 2-inch pieces
- 2 Tbsp. olive oil
- 1 tsp. salt
- ¼ tsp. black pepper
- 1 tsp. Italian seasoning
Lemon Garlic Butter Sauce
- 4 Tbsp. butter* or can use vegan butter
- 1 lemon zest and juice
- 3 cloves garlic crushed
- ¼ – ½ cup reserved pasta water
- ¼ cup basil finely chopped
- ½ cup grated Parmesan cheese
- 1 tsp. salt to taste
- 1 cup cherry tomatoes halved
Instructions
- Cook pasta according to package directions and reserve ½ cup of pasta water. Drain the remaining water.1 lb. pasta*
Roasted Vegetables:
- Preheat oven to 425℉.
- Toss zucchini, squash, peppers, onion, and asparagus in a large bowl with 2 tablespoons olive oil, 1 teaspoon salt, ¼ teaspoon pepper, and 1 teaspoon Italian seasonings.1 large zucchini, 1 large yellow squash, 2 bell peppers, 1 red onion, 1 lb. asparagus, 2 Tbsp. olive oil, 1 tsp. salt, ¼ tsp. black pepper, 1 tsp. Italian seasoning
- Place vegetables on a large parchment paper-lined baking sheet. Bake for 15-17 minutes, or until vegetables are tender.
Lemon Garlic Butter Sauce:
- In the same pot that the pasta was cooked in add butter, lemon juice and zest, and crushed garlic. Saute over medium-low heat for 1-2 minutes or until garlic is slightly browned.4 Tbsp. butter*, 1 lemon, 3 cloves garlic
- Add cooked pasta, ¼ cup reserved pasta water, and vegetables. Toss until pasta is well coated in sauce.¼ – ½ cup reserved pasta water
- Add chopped basil, Parmesan cheese, tomatoes, and 1 teaspoon salt, to taste. Toss until well combined.¼ cup basil, ½ cup grated Parmesan cheese, 1 tsp. salt, 1 cup cherry tomatoes
- Serve pasta primavera with additional Parmesan cheese and basil. Enjoy!
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Notes
- Veggies: It is essential to use raw, never frozen veggies in this dish to maintain the best flavor and texture. You can use any vegetables you have on hand, try broccolini, snap peas, green beans, or sweet peppers.
- Roasting: Boiling or sautéing the veggies doesn’t give quite the same subtly sweet flavor they get from the oven.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Other Pasta Recipes
If this fresh recipe has you craving another pasta dish, try one of these next:
This is filling while also fresh and delicious. The whole family loves it. I’ve shared it with my siblings and their whole family eats it too! My children love it. This is a recipe I keep coming back to.
Yay! So happy to hear you enjoyed the recipe, Carli! Always great when the whole family loves it. Thanks so much for taking the time to leave a comment and rating!