Pasta Primavera: Bright Penne with Fresh Spring Vegetables

Pasta Primavera brings a burst of fresh vegetables to a simple, satisfying pasta dish. This easy Pasta Primavera recipe uses penne, asparagus, zucchini, squash, cherry tomatoes, and pecorino for bright, layered flavors. Ready in about 30 minutes, it’s a go-to for a quick weeknight dinner or a colorful spring lunch.

Why You’ll Love Pasta Primavera

• Fresh, seasonal vegetables shine in every bite.
• Light but satisfying, it works as a main or a side.
• Ready in under 30 minutes for busy evenings.
• Easily customizable to use what’s in your fridge.
• Lemon and pecorino add bright, savory balance to the vegetables.

Ingredients + Notes/Substitutions

Ingredients for this Pasta Primavera:

• 10 ounces penne pasta
• 2 tablespoons extra-virgin olive oil, plus more for drizzling
• 4 garlic cloves, sliced
• 1 yellow squash, sliced into thin half-moons
• 1 zucchini, sliced into thin half-moons
• 1 bunch asparagus, chopped into 1-inch pieces
• 1 cup cherry tomatoes, halved
• 1 cup thinly sliced red onion
• 1 teaspoon sea salt
• ½ cup frozen peas, thawed
• ¾ cup grated pecorino cheese
• 3 tablespoons fresh lemon juice
• Red pepper flakes, to taste
• 1 cup fresh basil leaves, plus more for garnish
• ¼ cup fresh tarragon, optional
• Freshly ground black pepper

Notes and substitutions:

• Swap penne for fusilli or farfalle for similar texture.
• Use Parmesan if you prefer a milder cheese than pecorino.
• Add bell pepper or snap peas for extra crunch.
• For a vegan option, omit cheese and add toasted pine nuts for richness.
• Use fresh peas when in season instead of frozen for sweeter flavor.

Instructions

1. Bring a large pot of salted water to a boil and cook 10 ounces penne pasta according to package instructions until al dente. Drain and toss with a drizzle of olive oil to prevent sticking.

2. Heat 2 tablespoons extra-virgin olive oil in a large, deep skillet over medium heat. Add 4 sliced garlic cloves and sauté for about 30 seconds until fragrant.

3. Add the sliced yellow squash, sliced zucchini, and chopped asparagus to the skillet. Season with 1 teaspoon sea salt and several grinds of freshly ground black pepper. Sauté for 3 to 4 minutes until the vegetables become tender but still bright.

4. Stir in 1 cup halved cherry tomatoes and 1 cup thinly sliced red onion. Cook another 1 to 2 minutes so the tomatoes begin to soften without losing shape.

5. Add the cooked penne pasta and ½ cup thawed frozen peas to the skillet and toss to combine evenly with the vegetables.

6. Sprinkle ¾ cup grated pecorino cheese over the pasta, pour in 3 tablespoons fresh lemon juice, and add a pinch of red pepper flakes. Toss vigorously so the cheese melts slightly and coats the pasta and vegetables.

7. Tear or chiffonade 1 cup fresh basil leaves and stir them into the Pasta Primavera along with ¼ cup fresh tarragon if using. Taste and adjust seasoning with additional salt, lemon juice, or red pepper flakes.

8. Transfer to serving bowls, drizzle with a little extra-virgin olive oil, garnish with more basil, and serve warm.

Pro Tips & Troubleshooting

• Cook pasta just to al dente; it will soften slightly when tossed with vegetables and cheese.
• Use a hot skillet to sear vegetables quickly and preserve their color and texture.
• If the sauce feels dry, add 1 to 2 tablespoons of reserved pasta water to loosen it.
• Avoid overcooking asparagus; trim woody ends before chopping.
• For even faster prep, slice vegetables uniformly so they cook at the same rate.

Serving, Storage & Variations

Serving suggestions:

• Serve this Pasta Primavera warm with a simple green salad or crusty bread.
• Add grilled chicken or shrimp to make it heartier.

Storage:

• Refrigerate leftovers in an airtight container for up to 3 days.
• Reheat gently in a skillet over low heat with a splash of water or olive oil to revive texture.

Variations:

• Make it a lemon-basil cream version by stirring in 2 tablespoons of mascarpone or light cream at the end.
• Turn it into a spring pasta salad by cooling completely and tossing with extra basil and a light vinaigrette.
• Swap pecorino for vegan cheese and add toasted walnuts for a dairy-free twist.

Nutrition

A rough estimate per serving (makes 4 servings):

Nutrition varies with ingredient brands and portion sizes. Use whole-wheat pasta for extra fiber and protein.

FAQ

How long does Pasta Primavera take to make?

This Pasta Primavera takes about 25 to 30 minutes from start to finish when you prep efficiently. Most time goes to boiling pasta and quick sautéing of the vegetables.

Can I make Pasta Primavera ahead of time?

Yes, you can make it a few hours ahead and refrigerate; reheat gently with a splash of water or olive oil to restore texture. For best freshness, add basil right before serving.

What proteins pair well with Pasta Primavera?

Grilled chicken, shrimp, or white beans pair well with Pasta Primavera and boost protein without overpowering the fresh flavors.

Conclusion

Pasta Primavera offers a bright, flexible way to enjoy a garden of vegetables tossed with penne and pecorino. This Pasta Primavera recipe cooks quickly, adapts to seasonal produce, and balances tangy lemon with savory cheese for a dish that’s both light and satisfying. Try it as written or personalize it with your favorite herbs and add-ins for a perfect spring or summer pasta.

Pasta Primavera

Pasta Primavera features penne tossed with sautéed spring vegetables, basil and lemon, finished with pecorino.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Servings 4 servings

Calories 420 kcal

Equipment

• Large Pot
• Deep skillet
• Colander
• Measuring cups
• Cutting Board
• Chef’s knife
• Wooden Spoon

Ingredients

  

• 10 ounces penne pasta
• 2 tablespoons extra-virgin olive oil plus more for drizzling
• 4 garlic cloves sliced
• 1 yellow squash sliced into thin half-moons
• 1 zucchini sliced into thin half-moons
• 1 bunch asparagus chopped into 1-inch pieces
• 1 cup cherry tomatoes halved
• 1 cup thinly sliced red onion
• 1 teaspoon sea salt
• ½ cup frozen peas thawed
• ¾ cup grated pecorino cheese
• 3 tablespoons fresh lemon juice
• Red pepper flakes to taste
• 1 cup fresh basil leaves plus more for garnish
• ¼ cup fresh tarragon optional
• Freshly ground black pepper

Instructions

 

Step 1

• Bring a large pot of salted water to a boil and cook the penne until al dente, then drain and drizzle with olive oil.

Step 2

• Heat olive oil in a large deep skillet over medium heat and sauté garlic with squash, zucchini, asparagus, cherry tomatoes, red onion, salt, and pepper until tender (about 3–4 minutes).

Step 3

• Add the pasta, peas, pecorino cheese, lemon juice, and a pinch of red pepper flakes; toss to combine. Stir in the basil and tarragon, if using.

Step 4

• Season to taste, garnish with more basil, and serve.

Notes

TIP: Cook pasta to al dente for bite; sauté vegetables until just tender to preserve color and texture. If the mixture seems dry, splash a bit of pasta water to loosen. Finish with extra fresh basil for aroma.