Originally created to highlight spring vegetables, Pasta Primavera is one of my favorite quick-fix dinners, because you can customize it with whatever’s in season (or hanging out in your crisper!).
Since this dish was super popular in the 1990s, I turned to another culinary superstar from that decade for flavor inspiration—sundried tomatoes! They add a big, almost meaty flavor to this surprisingly hearty vegetarian dish.
Oh and if like me, you love delicious and easy pasta dishes check out some of my other favorites like Penne alla Vodka or Chicken Alfredo!
WHAT YOU’LL NEED FOR THIS RECIPE
Pasta – I use penne pasta to make Pasta Primavera but any short pasta shape will work well such as rigatoni, fusilli or farfalle.
Sun-dried tomatoes – these give such a delicious umami flavor to the pasta, try to get sun-dried tomatoes jarred in oil because you can then use the oil to add in extra flavor to the pasta, it’s delicious!
Yellow peppers – yellow peppers are sweet and delicious plus they add a fun pop of color to the pasta. If you want you can mix it up with different colors such as red, orange, and green!
Basil – this pasta is all about fresh flavors so fresh herbs are a must, I love to use either basil or parsley finely chopped!
How to make Pasta Primavera
1. First cook the pasta according to packet instructions in a Dutch oven, drain then add back to the Dutch oven for later (remember to keep 1 cup of pasta water before draining).
2. Add the olive oil to a large skillet and add the zucchini, peppers, and garlic.
3. Once softened, add the scallions, lemon juice and zest and cook a little further.
4. Add the cooked veggies to the cooked pasta.
5. Add the fresh tomatoes, sun-dried tomatoes, salt and pepper.
6. Stir to combine all the ingredients, you can add a little pasta water and/or reserved sun-dried tomato oil to coat the pasta if desired, serve with fresh herbs.
Tips and ideas for making this recipe
- I like to cook the vegetables for this dish gently, so they don’t break apart when I toss them with the pasta.
- If adding a tender green, such as spinach, add it to the pan with the lemon juice, and cook briefly to wilt.
- Try to find sundried tomatoes packed in oil for this recipe. Dry-packed will work, but the tasty, ruby-tinted oil adds a rich layer of flavor to this dish. For measuring purposes, I drain the tomatoes and reserve the oil, then add it to the dish gradually as desired.
- This isn’t a super-saucy dish; use the pasta cooking water (or sundried tomato oil) to increase the sauciness if you like.
- When seasoning the water for cooking the pasta, be generous. You want the pasta water to taste as salty as seawater.
Frequently Asked Questions
Can I use other vegetables?
Absolutely, the beauty of pasta primavera is that you can use any quick-cooking vegetables that you like. Substitute 4 cups of your favorite chopped veggies for the zucchini and bell pepper, such as broccoli, asparagus, peas, and/or leeks.
Can I add chicken or shrimp?
Chicken and shrimp are popular additions and work so well with this. If the chicken or shrimp are raw I suggest cooking them before the vegetables then remove them from the pan and set them aside before continuing with the rest of the recipe (add it back in at the end).
If they are pre-cooked then simply toss it in at the same time as the sun-dried tomatoes and stir to combine.
How do I make it creamy?
If you want to make Creamy Pasta Primavera you can do that by adding in some cream cheese. Add 1/3 cup or to taste in with the veggies after they have softened. Let the cream cheese melt then mix through with the rest of the ingredients.
What can I serve it with?
Because this pasta is packed with veggies it’s hearty and substantial enough on its own but if you’d love some sides to serve with it then I recommend choosing a nice fresh salad or some yummy garlic bread!
How long do leftovers last for?
This pasta will keep well covered in the fridge for around 3-4 days or can be frozen in suitable air-tight containers. You can eat the pasta cold out of the fridge or reheat it. If frozen make sure to thaw completely.
If you love this recipe try these out!
If you’ve tried this Pasta Primavera recipe then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!
Pasta Primavera
Ingredients
- 16 oz. dried penne pasta
- 1/2 cup olive oil
- 1 large zucchini sliced
- 2 yellow bell peppers sliced
- 1/3 cup minced fresh garlic
- 1 bunch scallions roughly chopped
- Zest and juice of 2 lemons
- 2 cups cherry tomatoes halved
- 1.5 cups sundried tomatoes in oil
- 2 teaspoons kosher salt plus additional, to taste
- 1 teaspoon ground black pepper
- Fresh basil or parsley for garnish
Instructions
- Cook pasta in boiling salted water in a Dutch oven until al dente, about 11 minutes.
- Reserve 1 cup pasta water; drain pasta. Set pasta water aside. Return pasta to Dutch oven.
- Meanwhile, heat olive oil in a large skillet over medium heat.
- Add zucchini, bell pepper, and garlic. Cook, stirring occasionally, until just softened, about 5 minutes.
- Stir in scallions, and lemon zest and juice. Cook 2 minutes more. Remove from heat.
- Add vegetable mixture to pasta in Dutch oven.
- Add cherry tomatoes, sundried tomatoes, salt, and pepper; stir gently to combine.
- Add pasta water as needed, ¼ cup at a time, to loosen pasta mixture.
- Season pasta mixture with additional salt, to taste.
- Garnish servings with fresh herbs.
Notes
- The beauty of pasta primavera is that you can use any quick-cooking vegetables that you like. Substitute 4 cups of your favorite chopped veggies for the zucchini and bell pepper, such as broccoli, asparagus, and/or leeks.
- I like to cook the vegetables for this dish gently, so they don’t break apart when I toss them with the pasta.
- If adding a tender green, such as spinach, add it to the pan with the lemon juice, and cook briefly to wilt.
- Try to find sundried tomatoes packed in oil for this recipe. Dry-packed will work, but the tasty, ruby-tinted oil adds a rich layer of flavor to this dish. For measuring purposes, I drain the tomatoes and reserve the oil, then add it to the dish gradually as desired.
- This isn’t a super-saucy dish; use the pasta cooking water (or sundried tomato oil) to increase the sauciness if you like.
- When seasoning the water for cooking the pasta, be generous. You want the pasta water to taste as salty as seawater.
