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A large bowl full of pasta that has been tossed in a lemon butter sauce with fresh basil.

Pasta Primavera with Lemon Garlic Butter

Pasta Primavera is a healthy vegetable pasta recipe that is loaded with roasted asparagus, zucchini, yellow squash, and bell peppers and then tossed in a lemon garlic butter sauce. 

Course Dinner, lunch, Main Course
Cuisine American, Italian
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings 6 servings
Calories 488 kcal
Author London

Ingredients

  • 1 lb. pasta* penne, gluten-free

Roasted Vegetables

  • 1 large zucchini squash 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 Parmesan cheese*
  • 1 tsp. salt to taste
  • 1 cup cherry tomatoes halved

Instructions

  1. Cook pasta according to package directions and reserve ½ cup of pasta water. Drain the remaining water.

Roasted Vegetables:

  1. Preheat oven to 425 degrees.
  2. Toss zucchini, squash, peppers, onion, and asparagus in a large bowl with 2 tablespoons olive oil, 1 teaspoon salt, 1/4 teaspoon pepper, and 1 teaspoon Italian seasonings.
  3. Place vegetables on a large parchment paper-lined baking sheet. Bake for 15-17 minutes, or until vegetables are tender.

Lemon Garlic Butter Sauce:

  1. 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.
  2. Add cooked pasta, 1/4 cup reserved pasta water, and vegetables. Toss until pasta is well coated in sauce.
  3. Add chopped basil, Parmesan cheese, tomatoes, and 1 teaspoon salt, to taste. Toss until well combined.
  4. Serve pasta primavera with additional Parmesan cheese and basil. Enjoy!

Recipe Notes

Here are a few of my favorite gluten-free pastas for this recipe:

To make this Pasta Primavera recipe Vegan: Use a vegan butter substitute, such as the one by Earth Balance, and use a vegan Parmesan cheese or nutritional yeast flakes as a Parmesan cheese alternative.

Nutrition Facts
Pasta Primavera with Lemon Garlic Butter
Amount Per Serving
Calories 488 Calories from Fat 153
% Daily Value*
Total Fat 17g 26%
Saturated Fat 7g 35%
Cholesterol 27mg 9%
Sodium 856mg 36%
Potassium 706mg 20%
Total Carbohydrates 70g 23%
Dietary Fiber 7g 28%
Sugars 9g
Protein 17g 34%
Vitamin A 48.9%
Vitamin C 101.2%
Calcium 17.7%
Iron 20.7%
* Percent Daily Values are based on a 2000 calorie diet.