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Garden Vegetable Primavera Pasta

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This easy spring dinner idea features a rainbow of fresh vegetables, tender pasta, and a burst of bright herbs, all tossed together in a light, naturally creamy sauce. It’s a quick, wholesome, and crowd-pleasing vegetarian meal perfect for any night of the week.

Ingredients

Scale
  • 12 oz dried penne, fusilli, or spaghetti (use gluten-free pasta if needed)
  • 3 tbsp extra virgin olive oil
  • 1 small yellow onion, thinly sliced
  • 2–3 garlic cloves, minced
  • 1 medium zucchini, sliced into half-moons
  • 1 medium yellow squash, sliced into half-moons
  • 1 red bell pepper, cut into strips
  • 1 cup sugar snap peas or snow peas, trimmed
  • 1 cup cherry tomatoes, halved
  • 1 cup broccoli florets, cut small (optional)
  • 1/2 cup fresh basil leaves, torn
  • 1/4 cup fresh parsley, chopped
  • 2 tbsp fresh chives, snipped (or green onion tops)
  • 1 tbsp fresh thyme leaves (or 1 tsp dried thyme)
  • 1 lemon, zest and juice
  • Salt and black pepper, to taste
  • 1/4 cup grated Parmesan or Pecorino Romano (optional; use dairy-free alternative for vegan)
  • Pinch of red pepper flakes (optional, for a little heat)

Instructions

  1. Wash and dry all vegetables. Slice onion, mince garlic, cut zucchini, squash, and bell pepper as described. Halve cherry tomatoes, trim snap peas, chop herbs, and zest the lemon.
  2. Fill a large pot with water, add salt, and bring to a boil. Add pasta and cook until al dente, 1-2 minutes less than package instructions. Reserve 1 cup pasta water before draining.
  3. While pasta cooks, heat olive oil in a large skillet over medium heat. Add onion and cook 2 minutes until softened. Stir in garlic and cook 30 seconds.
  4. Add zucchini, squash, bell pepper, and broccoli (if using). Sauté 4-5 minutes, stirring often, until just tender but still bright. Add snap peas and tomatoes, cook 2-3 more minutes.
  5. Add drained pasta to the skillet with veggies. Pour in 1/2 cup reserved pasta water and toss over medium-low heat.
  6. Add lemon zest and juice, red pepper flakes (if using), and half the herbs. Toss until pasta is coated and glossy, adding more pasta water if needed.
  7. Remove from heat. Stir in remaining herbs, Parmesan (or alternative), and a drizzle of olive oil if desired. Season with salt and pepper to taste.
  8. Serve in bowls, garnished with extra herbs, cheese, and a wedge of lemon. Serve hot or at room temperature.

Notes

Prep all veggies and herbs before starting for a smooth cooking process. Don’t overcook the vegetables—aim for tender-crisp. Use reserved pasta water to create a silky sauce. For vegan or gluten-free, use appropriate pasta and cheese alternatives. Leftovers keep well for up to 3 days in the fridge.

Nutrition

Keywords: primavera, vegetable pasta, spring dinner, vegetarian, easy pasta, garden vegetables, healthy, weeknight dinner, gluten-free option

Find it online: https://prismtaste.com/garden-vegetable-primavera-pasta-recipe-easy-spring-dinner-idea/