Pasta Primavera has a variety of fresh vegetables and pasta tossed in a simple but flavorful, herb-infused sauce. This dish is perfect for cookouts and warm weather family meals.
Delicious Pasta with Fresh Vegetables
Pasta Primavera is a very delicious way to enjoy fresh, seasonal vegetables that are filling the produce markets 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 full of colorful fresh carrots, squash (zucchini and summer varieties), as well as bell peppers, tomatoes, and broccoli – all tossed with cooked bow-tie 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 Pasta Primavera recipes 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 when served completes the dish.
Served warm or at room temperate with some crusty bread, this Pasta Primavera makes a wonderful light lunch or dinner. Or serve it as a side dish with any grilled chicken, steak, or pork.
Why You'll Love Pasta Primavera
- It’s the perfect way to enjoy fresh in-season vegetables.
- You can vary this dish with different seasonal vegetables and pasta shapes.
- This dish travels well and, since it’s best served warm or at room temperature, it’s a convenient option to bring to parties and potlucks.
Key Ingredients & Substitutions
- Fresh Seasonal Vegetables – We used garlic, carrots, zucchini, summer squash, bell peppers (yellow and orange), red onion, broccoli, and cherry or grape tomatoes.
- Pasta – We chose bow-tie/farfalle pasta, but rotini, penne, or any other bite-sized pasta would work well in this dish.
- Extra Virgin Olive Oil
- Fresh Basil
- Seasonings – Dry oregano, kosher salt, freshly ground black pepper, red pepper flakes.
- Chicken Stock – Or vegetable broth.
- Corn Starch
- Black Olives – Sliced or whole canned olives can be added.
- Fresh Italian Flat-Leaf Parsley
- Parmesan Cheese
Other Vegetable Suggestions
Other spring vegetables you could add to this dish include asparagus, brussels sprouts, snap peas, radishes, artichokes, and leeks.
Special Tools You'll Need
- Cutting Board & Sharp Knife
- Various Measuring Cups & Spoons
- Sheet Pan
- Spatula/Turner
- Large Pot – To cook the pasta.
- Colander
- Small Pan with Cover
- Slotted Spoon or Spyder
- Small Bowl
- Whisk
- Large Serving Bowl
- Cheese Grater
How do I make Pasta Primavera?
- Coat the vegetables (except tomatoes and broccoli) with oil, seasonings, and herbs, then roast in the oven until just tender.
- Cook the pasta, then drain.
- Blanch the broccoli florets in chicken stock briefly to remove the rawness. Set broccoli aside but save the chicken stock.
- Add corn starch to the reserved chicken stock. Stir to mix well.
- In large bowl, combine pasta with roasted vegetables, blanched broccoli, tomatoes, and olives, and thickened chicken stock.
- Add Parmesan cheese and more fresh basil, then toss again.
- Serve still-warm or at room temperature. Sprinkle more cheese and drizzle more olive oil on each serving if desired.
Serving Suggestions
We think this dish is best served warm or at room temperature. The olive oil herb dressing on the vegetable will be silky and luscious at a warmer temp.
Frequently Asked Questions
- Can I make Pasta Primavera ahead of time? Yes, this dish can be prepared up to a day ahead of serving.
- How do I store any leftovers? Store in a covered container in the refrigerator for up to three days. Bring back to room temperature before serving.
This Pasta Primavera recipe originally appeared on A Family Feast in May 2013. We’ve updated the post and photos but the delicious recipe remains the same.
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Pasta Primavera
Pasta Primavera has a variety of fresh vegetables and pasta tossed in a simple but flavorful, herb-infused sauce. This dish is perfect for cookouts and warm weather family meals.
- Prep Time: 30 mins
- Cook Time: 20 mins
- Total Time: 50 minutes
- Yield: 8 servings 1x
- Category: Vegetarian
- Method: roasted
- Cuisine: American
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, half of a medium onion
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.
I love that the vegetables are roasted… but I felt more flavor was needed than just from the veggies. This recipe was good… but I’ve had better pasta primavera.
Sorry you were disappointed Marianne.
This recipe makes a great summer meal or side dish. It’s easy o prepare and is very flavorful!
Thanks Debbie!
Made this last night! Sooo good! Thanks for the recipe!
You’re welcome Traci – glad you enjoyed the recipe!
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
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!