This simple Pasta Primavera is packed with veggies and a simple primavera sauce. It’s fresh, healthy, and your table in 20 minutes.

Check out our other favorite pasta salads including Italian Pasta Salad and Chicken Caesar Pasta Salad.

Pasta Primavera made with penne pasta and sautéed vegetables, cooking in a large skillet.

Pasta Primavera translates to “Spring Pasta” and it’s, obviously, perfect for this time of  year! It’s completely customizable to what kind of veggies you like or have on hand! I added broccolini (the best!), bell pepper, snap peas and cherry tomatoes, but feel free to add whatever you like.

About the sauce:

Pasta primavera sauce is a very simple sauce made by combining chicken broth, parmesan cheese, cream, salt, pepper, and basil. You can also leave off the sauce and simply toss the pasta and veggies in a little olive oil or melted butter, fresh parmesan cheese, and salt and pepper.

How to Make Pasta Primavera:

  1. Cook Pasta, set aside.
  2. Sauté veggies in oil with fresh garlic. Cook until slightly tender; you don’t want to cook them too long.
  3. Make primavera sauce: Add butter, chicken broth, and cream to a pan. Bring to a simmer and stir in cheese. Season with salt and pepper,
  4. Toss all ingredients to combine. Add cooked pasta and veggies to the pan, toss, and top with fresh basil, if desired.
Three process photos for making Pasta Primavera including sautéing veggies, making a white sauce, and combining them with cooked pasta.

Recipe Variations:

  • Add protein: Feel free to toss in cooked chicken, tofu, or sautéd shrimp.
  • Add veggies: use whatever you have on hand. Zucchini, squash, broccoli are all great additions.
  • Swap the noodles: any type of pasta is great for pasta primavera. I am partial to bite sized pasta like penne, barilla, ziti, or shells, but use whatever you have on hand.

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Recipe

Pasta Primavera made with penne pasta and sautéed vegetables, cooking in a large skillet.
Prep 10 mins
Cook 15 mins
Total 25 mins
Add to Meal Plan

Video

Ingredients
  

  • 1 pound penne pasta (or other pasta)
  • 1 Tablespoon olive oil
  • 1 clove garlic , minced
  • An assortment of your favorite fresh veggies ,chopped (i.e. snap peas, broccolini, bell peppers, mushrooms, zucchini, onion, asparagus, peas, spinach, cherry tomatoes)

For the sauce: 

  • 1 Tablespoon butter
  • 2/3 cup low-sodium chicken broth
  • 1/2 cup heavy whipping cream (or half and half)
  • 1/2 cup freshly grated parmesan cheese ,or more, to taste
  • salt and freshly ground black pepper ,to taste
  • fresh basil leaves , chopped (for garnish, if desired)

Instructions
 

  • Bring a large pot of water to a boil. Cook pasta according to package instructions. Set aside.
  • Add olive oil to a large skillet over medium high heat. Add garlic and stir for 30 seconds. Add veggies, season them with a little salt and pepper, and sauté for about 2-4 minutes, just until slightly tender. You don't want to cook them too long. Remove to a plate.
    Vegetables sautéing in a skillet.
  • Add butter to pan. Add chicken broth and cream and bring to a simmer. Stir in cheese. Season with salt and pepper, to taste. If the sauce seems too thick, add more chicken broth, cream or water, to your liking. 
    Sauce for pasta primavera in a saucepan.
  • Add cooked pasta and veggies to the pan and toss to combine. Top with fresh basil, if desired.
    Pasta, vegetables and pasta primavera sauce in a skillet, ready to toss together.

Notes

Add protein: Feel free to toss in cooked chicken, tofu, or sautéd shrimp.
Pasta: any type of pasta will work; I am partial to bite sized pasta like penne, barilla, ziti, or shells, but use whatever you have on hand. Use Gluten-free pasta, if necessary.

Nutrition

Calories: 513kcalCarbohydrates: 69gProtein: 17gFat: 18gSaturated Fat: 9gTrans Fat: 1gCholesterol: 47mgSodium: 197mgPotassium: 263mgFiber: 3gSugar: 3gVitamin A: 506IUVitamin C: 1mgCalcium: 148mgIron: 1mg

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I originally shared this recipe April 2017. Updated April 2021.

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About The Author

Lauren Allen

Welcome! I’m Lauren, a mom of four and lover of good food. Here you’ll find easy recipes and weeknight meal ideas made with real ingredients, with step-by-step photos and videos.

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Comments

  1. This is one of my weeknight favorites. So simple and oh so yummy! Even my picky son likes it.

  2. That picture seriously screams SPRING for me. WHICH MAKES SENSE BECAUSE

    Pasta Primavera translates to “Spring Pasta”

    I had no idea for all these years, haha!

  3. This was a great recipe! I have a love-hate relationship with veggies. Meaning I hate more of them than I love! When a recipe author says to add any veggies you like I go blank. Thank you, thank you for your list of suggested veggies to use. I jumped right on this. You made it sooo easy for me. You already know what this recipe tastes like and you doubled my choices. Thanks for a great new recipe!

  4. This is a great meal especially when you need dinner in a hurry! I like to add black olives and I always keep a jar of roasted red peppers 9n hand ! Delicious!

  5. 5 stars
    Absolutely delicious! Such a beautiful dish and you could never have enough veggies in my opinion. The is a keeper.

  6. 5 stars
    So yummy, whole family loved it! I love how easy it is to make and how flexible/versatile it is too!

  7. 5 stars
    Really easy, delicious recipe perfect for summer nights! We made this with mushrooms, zucchini, cherry tomatoes, peas and red bell peppers. My toddler loved it and also got a ton of veggies. We made it with half and half. Definitely keeping this recipe in rotation.