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Pasta Primavera is a delicious way to eat the fresh vegetables that are becoming abundant in local supermarkets at this time of the year. The term ‘primavera’ or ‘la primavera’ means the season ‘spring’ in many of the Romance languages, and I can’t think of a better way to eat fresh, seasonal spring vegetables!
Our pasta primavera recipe is one that Jack has served over the years and it is full of colorful fresh carrots, squash (zucchini and summer varieties), as well as peppers, tomatoes, and broccoli that have been tossed with tri-color pasta. Although not traditionally included in pasta primavera, we’ve also added some black olives which add great texture, color and a burst of briny flavor to this salad!
Many recipes for pasta primavera call for a cream sauce – but ours is a lighter version that allows the fresh flavors of the vegetables to really shine! A delicious and flavorful dressing is made from extra virgin olive oil and a variety of fresh herbs, and a sprinkling of parmesan cheese completes the dish.
Served warm or chilled with some crusty bread, this pasta primavera makes a wonderful light lunch. Or – it can be served as a side dish salad for a barbeque or other family meal.
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Pasta Primavera
This Pasta Primavera is equally delicious served warm or chilled.
Ingredients
- 3 cloves garlic, roughly chopped (2 tablespoons)
- 4 ounces carrot sticks, about 2 medium carrots
- 4 ounces zucchini squash sticks, one medium squash
- 4 ounces summer squash sticks, one medium squash
- 4 ounces orange bell pepper strips, one medium thick walled pepper
- 4 ounces yellow bell pepper strips, one medium thick walled pepper
- 4 ounces red onion strips
- 1/4 cup extra virgin olive oil
- 2 tablespoons fresh chopped basil, divided
- 1 teaspoon dry oregano
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- Pinch of red pepper flakes
- 1/2 pound Farfalle (Bow Tie pasta), or other pasta of your choice
- 1 cup chicken stock (you could also use vegetable stock)
- 4 ounces broccoli florets
- 2 teaspoons corn starch
- 1 6.5 ounce can, pitted and sliced black olives, drained
- 4 ounces cherry or grape tomatoes (cut in half if large)
- 2 tablespoons chopped fresh flat leaf parsley
- 1/4 cup freshly grated Parmesan cheese, plus more for serving
- Extra-virgin olive oil for serving
Instructions
- Preheat oven to 425 degrees.
- In a large bowl place garlic, carrots, both types of squash, both types of peppers, onions, olive oil, one tablespoon basil, oregano, salt, pepper, and red pepper flakes. Toss to coat and place on sheet pan and roast for ten minutes. Flip vegetables and roast for another ten minutes.
- While vegetables are roasting, cook pasta in salted water according to package directions, drain and hold.
- In a small pan, heat stock to boil and place broccoli in stock. Cover and blanch for 1 ½ minutes. Remove broccoli and set aside.
- Mix corn starch in a little water to make a slurry and add to hot stock. Stir and set aside.
- In a large bowl, place olives, tomatoes and parsley. Add roasted vegetables, blanched broccoli, cooked pasta and thickened chicken stock and toss gently to combine. Add Parmesan cheese and second tablespoon of fresh basil and toss.
- Serve with additional grated Parmesan and drizzled olive oil over each portion.
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Dolores says
Hi, I’m not a cook, but your Pasta Primavera sure looks good, and I’m going to try to make this for the weekend. I keep reading the directions, and still can’t find the dressing with herbs? Is it the chicken stock? So sorry, if you could just guide me a little, thank you
Martha says
Yes Dolores – the sauce is the chicken stock! Together with the Parmesan cheese and herbs it lightly coats the pasta and the vegetables. We hope you enjoy the recipe!