Shopping cart
No products in the cart.
BasicsEasyPastaRecipesVegan

Pasta Primavera

20 min Cook
0
162
5
Share
Scroll to recipe

Spring isn’t a season in Alabama – it’s a produce explosion. And this pasta primavera makes sure not a single bite of that color goes to waste. Loaded with tender-crisp zucchini, sweet bell peppers, juicy tomatoes, and bright lemon, it’s the kind of dinner that tastes like sunshine in a bowl. You don’t need cream or fancy sauces; just good olive oil, garlic, and a pan big enough to hold your ambition.

Perfect for busy weeknights, garden hauls, or anyone who wants to eat like they have their life together (even if the kitchen looks like a tornado hit it).

Did you make this recipe? Rate it here!

Pasta Primavera

jenniferlbartholomew
This vibrant Pasta Primavera celebrates fresh, seasonal produce in every bite. Tender-crisp zucchini, bell peppers, broccoli, and tomatoes come together with garlic, olive oil, and a splash of lemon for a bright, satisfying pasta that tastes like spring itself. Quick enough for a weeknight but elegant enough for company, it’s a beautiful, veggie-packed dish that proves simple food can still steal the spotlight.
prep time
15 min
cooking time
20 min
servings
4
total time
25 min

Equipment

  • Large pot for boiling pasta

  • Large skillet or sauté pan

  • Colander for draining pasta

  • Wooden spoon or silicone spatula

  • Chef’s knife and cutting board

  • Citrus zester or fine grater (for lemon zest)

  • Measuring cups and spoons

  • Tongs for tossing pasta (or two large serving spoons)

  • Serving bowl or platter

Ingredients

  • We provide:

  • 1 onion, sliced thin (or 1/2 extra large onion)

  • 3 cloves garlic, minced

  • 1 zucchini, sliced into half-moons

  • 1 yellow squash, sliced info half-moons

  • 1 red/orange bell pepper, sliced

  • 1 cup broccoli florets

  • 1 cup cherry tomatoes, halved

  • ½ lemon (juice + zest)

  • ¼ cup chopped fresh basil or parsley

  • Pantry staples:

  • 2 tbsp olive oil

  • Salt & black pepper to taste

  • You provide:

  • 12 oz pasta (penne or rotini work great)

  • ½ cup grated Parmesan (or nutritional yeast if vegan)

  • Optional Add-ins: (if desired):

  • Pinch of red pepper flakes

  • 1 cup frozen or fresh peaa

Instructions

1

Start cooking your pasta

Boil in salted water until al dente. Reserve about 1 cup of the pasta water before draining.
2

Sauté veggies

In a large skillet, heat olive oil. Add onion and garlic, cook 2–3 minutes. Add broccoli, zucchini, squash, and bell pepper; sauté until tender-crisp, about 5 minutes.
3

Add flavor

Toss in cherry tomatoes and peas, cooking just until tomatoes start to soften. Season with salt, pepper, and red pepper flakes.
4

Bring it together

Add drained pasta to the skillet with a splash of pasta water to loosen things up. Add lemon juice, zest, and Parmesan. Toss until glossy and evenly coated.
5

Finish

Sprinkle with fresh herbs and another drizzle of olive oil before serving.

Notes

Looking for extra depth? Add a spoonful of pesto or a splash of white wine before the cheese. Need more protein? Toss in chickpeas or grilled chicken - but honestly, it doesn’t need it.
0
162
5
Share
You may also like
BasicsCrock PotEasyFreezer MealRecipes

Freezer-to-Crockpot Ribollita (Tuscan Bread & Bean Stew)

3-8 hours Cook
One thing I’ve noticed from looking at food cultures around the world is this: the “peasant food” is out of this world…. Share this: Share on X (Opens in new window) X Share on Facebook (Opens in new window) Facebook Like this:Like Loading…
BasicsEasyPastaRecipes

Roasted Veggie Cream Cheese Pasta (Weeknight Blender Sauce)

20 min Cook
When I made this recipe, I just had to share it with you. It’s hands-down my favorite one so far. Now listen…… Share this: Share on X (Opens in new window) X Share on Facebook (Opens in new window) Facebook Like this:Like Loading…
BasicsEasyRecipes

Crispy Oven-Baked Flautas with Chipotle Lime Crema

25 min Cook
Who doesn’t love fresh Mexican food? Crispy tortillas, melty cheese, bold spices—it’s comfort food at its finest. But let’s be real—eating out… Share this: Share on X (Opens in new window) X Share on Facebook (Opens in new window) Facebook Like this:Like Loading…

Leave a Reply

×
BasicsEasyPastaRecipesVegan

Market Minestrone

35 min Cook

Discover more from Second Spring Farms

Subscribe now to keep reading and get access to the full archive.

Continue reading