Pasta Primavera

This pasta primavera recipe is light, fresh, and simple to make. Packed with colorful veggies, it's the perfect easy dinner for spring or summer night.

Pasta primavera

I love to make this pasta primavera recipe after a trip to the farmers market in early summer. I come home with bags full of produce. Some contain spring veggies like asparagus and peas that will only be available for a few more weeks. Others hold summer finds like zucchini, squash, and cherry tomatoes whose season is just starting. The moment when all these spring and summer vegetables collide is so brief that I feel like I have to celebrate it. So, I cook a pot of pasta, sauté the veggies, and toss them together to make this pasta primavera recipe.

Pasta primavera recipe ingredients

Pasta Primavera Recipe Ingredients

While pasta primavera means “spring pasta” in Italian, the dish itself is actually American. The story goes that it originated at the New York restaurant Le Cirque in the 1970s, and in the years following, it started popping up on Italian restaurant menus all over the US. The original version featured spaghetti and a rich butter and cream sauce, but these days, the name “pasta primavera” is given to all sorts of veggie pastas.

Here’s what I use in my take:

  • Pasta, of course! I like to use penne pasta because the noodles are a similar size to the chopped vegetables. It makes it easy to get a little of everything in each bite!
  • Garlic and red onion – For savory depth of flavor.
  • Yellow squash and zucchini – Feel free to use just one or the other if you can’t find both!
  • Asparagus – For complexity and crunch.
  • Cherry tomatoes – They become soft and bursty, lightly coating the pasta in their juices.
  • Peas – I often use thawed frozen peas, though if you happen to have fresh shell peas, you could totally blanch them and toss them in.
  • Pecorino cheese – It makes the pasta lightly creamy. Parmesan cheese would be great here too!
  • Fresh lemon juice – I love its bright flavor with all the fresh vegetables.
  • Red pepper flakes – They add a little heat.
  • Fresh basil and tarragon – They bring so much flavor to this simple pasta dish. Technically, the tarragon is optional, but if you can find it, I highly recommend using it. It really takes this recipe over the top!
  • And salt and pepper – To make all the flavors pop.

Find the complete recipe with measurements below.

Hands using wooden spatula to stir vegetables in large skillet

How to Make Pasta Primavera

This pasta primavera has to be one of the simplest dinner recipes on Love & Lemons. It’s so easy to make! Here’s how it goes:

First, cook the pasta in a large pot of salted boiling water. Drain it when it’s just al dente. It’ll cook a little more with the veggies on the stove, so you want to be careful not to overcook it now. Toss the pasta with a drizzle of oil to prevent sticking.

Sautéed spring and summer vegetables in large skillet with wooden spatula

Next, sauté the veggies. I LOVE that all the vegetables cook in one pan in this recipe! Heat a glug of olive oil in a large skillet, and toss in the garlic, onion, zucchini, squash, asparagus, and cherry tomatoes. It only takes a few minutes for the vegetables to soften.

Hand using wooden spatula to stir pasta primavera in large skillet

Then, add the pasta, peas, cheese, and lemon juice. Toss until the cheese melts down and coats the pasta in a lightly creamy sauce. Stir in the fresh herbs, and season to taste.

Finally, garnish with more basil, and serve!

Pasta primavera recipe in large skillet with cheese sprinkled on top

Pasta Primavera Serving Suggestions

This pasta primavera makes a fantastic meal on its own, though if you like, you could certainly pair it with a side dish or two. We love it with buttery slices of garlic bread and a side salad. Try serving it with any of these salad recipes:


Pasta primavera recipe

More Favorite Pasta Recipes

If you love this pasta primavera recipe, try one of these fresh pasta recipes next:

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Pasta Primavera

rate this recipe:
4.98 from 78 votes
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Serves 4
Packed with seasonal veggies, this pasta primavera is a simple, fresh spring or summer dinner. I list the tarragon as optional, but I highly recommend using it to take this recipe over the top!



  • Bring a large pot of salted water to a boil. Prepare the pasta according to the package instructions, cooking until al dente. Drain and toss with a drizzle of olive oil to prevent sticking.
  • Heat the oil in a large, deep skillet over medium heat. Add the garlic, squash, zucchini, asparagus, tomatoes, onion, salt, and several grinds of pepper and sauté for 3 to 4 minutes, or until the vegetables are tender.
  • Add the pasta, peas, cheese, lemon juice, and a pinch of red pepper flakes and toss to combine. Stir in the basil and tarragon, if using.
  • Season to taste, garnish with more basil, and serve.


4.98 from 78 votes (37 ratings without comment)

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Rate this recipe (after making it)

  1. Ron

    5 stars
    Excellent recipe. Simple, delicious and healthy.

    • Jeanine Donofrio

      I’m so glad you enjoyed it!

  2. Rafikka

    5 stars
    This was excellent. 👍 Will make again. The lemon juice was the game changer.

    • Jeanine Donofrio

      I’m so glad you enjoyed it!

A food blog with fresh, zesty recipes.
Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.