Pasta Primavera – Penne pasta is tossed with zucchini, yellow squash, red bell pepper, and more. It’s vibrant, bright, and freshly flavored… What more could you ask for from a summery dish like this?!

pasta primavera

What is Pasta Primavera?

Pasta Primavera is one of my favorite ways to make sure I’ve eaten enough veggies at dinnertime. It’s loaded with plenty of nutritious veggies, AND I still get to get my pasta fix. It’s the best of both worlds! This dinner was meant to be enjoyed during the summertime, as you can probably tell by all of the veggies in the mix that are ripest during the warm summer months. If you’ve got picky kids, this might just be the most enticing way to get them to eat their veggies!

My favorite vegetables to toss into this classic pasta dish are red bell peppers, broccoli, yellow squash, and zucchini. You can add and subtract ingredients as you see fit, but keep in mind that the best Pasta Primavera has a rainbow of different colors, which makes it so beautiful to serve! Oh, and you can’t forget the garlic, of course and a creamy amazing sauce!

How to Make Pasta Primavera

  1. Boil the pasta. Boil the pasta according to the instructions on the package then drain and set aside.
  2. Cook the onion. Melt the butter in a large skillet over medium heat then add the onion and cook until it starts to soften, about 5 minutes.
  3. Add the veggies and other ingredients. Add the zucchini and yellow squash, bell pepper, broccoli, chicken broth, lemon juice, garlic, red pepper flakes, salt and pepper to the skillet.
  4. Cook again. Stir and cover with a lid and let it cook for 5 minutes or until the vegetables start to soften but aren’t mushy.
  5. Make it cheesy. Stir in the heavy cream and parmesan then let it come to a simmer as you continue to stir until the cheese melts fully.
  6. Combine and enjoy! Stir in the pasta then serve immediately with lemon wedges and freshly minced parsley for garnish if desired.

ingredients for pasta primavera in a pot

What should I serve with Pasta Primavera?

When I make Pasta Primavera, I usually enjoy it all by itself! However, it also plates well as a side dish with an entree like Creamy Lemon Chicken. Or, switch things up and make Pasta Primavera the entree and serve it with a side dish like Italian Chopped Salad to have even more veggies on your plate.

Ingredients Notes for Pasta Primavera

  • Pasta – I usually use penne pasta, but you can really use any pasta that you’d prefer.
  • Red Pepper Flakes – Add more or less of this ingredient to control the spice level of your Pasta Primavera. I use a small enough amount that it adds the lightest touch of spice without being too bold.
  • Parmesan Cheese – For the hands down BEST results, use freshly grated parmesan cheese, not the shredded stuff in the plastic baggie!

pan with pasta primavera

Enjoy!

~Nichole

5 from 6 votes

Pasta Primavera

Pasta Primavera - Penne pasta is tossed with zucchini, yellow squash, red bell pepper, and more. It’s vibrant, bright, and freshly flavored… What more could you ask for from a summery dish like this?!
 
Prep 20 minutes
Cook 20 minutes
Total 40 minutes
Servings 4

Ingredients 

  • 16 Ounces penne pasta or any short pasta that you prefer
  • 3 Tablespoons of butter
  • 1/2 Red onion diced
  • 1 Zucchini squash cut in half then cut into ½-inch slices
  • 1 Yellow squash cut in half then cut into ½-inch slices
  • 1 Red bell pepper deseeded and chopped
  • 1 Cup broccoli florets
  • 1/2 Cup low-sodium chicken broth
  • 2 Tablespoons lemon juice
  • 3 Cloves garlic finely minced
  • 1 teaspoon crushed red pepper flakes
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1 Cup heavy cream
  • 1/2 Cup freshly grated parmesan cheese

Instructions 

  • Boil the pasta according to the instructions on the package then drain and set aside.
  • Melt the butter in a large skillet over medium heat then add the onion and cook until it starts to soften, about 5 minutes.
  • Add the zucchini and yellow squash, bell pepper, broccoli, chicken broth, lemon juice, garlic, red pepper flakes, salt and pepper to the skillet.
  • Stir and cover with a lid and let it cook for 5 minutes or until the vegetables start to soften but aren’t mushy.
  • Stir in the heavy cream and parmesan then let it come to a simmer as you continue to stir until the cheese melts fully.
  • Stir in the pasta then serve immediately with lemon wedges and freshly minced parsley for garnish if desired.

Video

Notes

NOTE:  You can chop and prep the vegetables for this dish up to 2 days in advance if preferred.

Nutrition

Serving: 1.5Cups, Calories: 723kcal, Carbohydrates: 97g, Protein: 23g, Fat: 27g, Saturated Fat: 16g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 7g, Cholesterol: 78mg, Sodium: 556mg, Potassium: 789mg, Fiber: 6g, Sugar: 10g, Vitamin A: 2254IU, Vitamin C: 80mg, Calcium: 212mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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Hey! Nice to meet you! I'm Nichole!

Welcome to The Salty Marshmallow! I'm a mom, animal lover, photographer, & kitchen mess-maker. Here you will find the result of my decades-long passion for chasing the best flavors in the kitchen, all meant to be cooked by regular people with busy lives just like you and me.

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1 Comment

  1. 5 stars
    I made this last night, and it was delicious!! I followed recipe exactly as is, and I was missing just one ingredient, the yellow squash. I love that it came together so quickly, and my hubby and 20 month old daughter loved it as well – thank you! 🤗