Pasta Primavera 🥦

What’s better than pasta tossed with wine, olive oil, and the best vegetables you can find at the market. Not much if you’re looking for a healthy, bright, incredibly delicious vitamin packed dinner. This recipe is simple to make yet impressive enough to share with family, friends, and even at a dinner party you are hosting. This is how I make my pasta primavera, no cream, just bright fresh flavors that create a sauce that is unmatched. Bold and beautiful flavors, easy to make, and you’ll be coming back for this recipe over and over again just as I do. So get your pen and paper ready to make your grocery list and let’s make it!

A red Dutch oven with a silver knob on the lid sits next to two small, white and red fabric pot holders with blue accents—ready to serve a fresh Pasta Primavera.

I absolutely love using this Overmont Enameled Cast Iron Dutch Oven 5.5QT Pot!

A close-up of a white enameled pot containing hot oil, with a golden color and slight bubbling in the center, sits on a stovetop. The image focuses on the pot’s contents, capturing the perfect start for making Pasta Primavera.

Sliced red onions, minced garlic, and black pepper are sizzling in olive oil in a large cream-colored pot with red handles—perfect for starting a flavorful Pasta Primavera on the stovetop.

Sliced red onions and chopped garlic are sautéing in olive oil with cracked black pepper, forming a flavorful base for a delicious Pasta Primavera in a large pot on the stovetop.

Sliced red onions and chopped garlic are sautéing in olive oil with black pepper, creating a fragrant base for Pasta Primavera in a white pot on a stovetop.

A pot filled with olive oil, asparagus, broccoli, red onion slices, garlic, and spices is being sautéed on the stovetop—the perfect veggie base for a fresh Pasta Primavera.

Colorful raw vegetables including cherry tomatoes, red bell pepper strips, asparagus, yellow zucchini, broccolini, and red onion slices are in a white pot on a stovetop, ready to be cooked for Pasta Primavera.

A pot filled with a colorful mix of fresh vegetables, like broccolini, cherry tomatoes, asparagus, and more—perfect for making a vibrant Pasta Primavera.

A red pot on a stove contains a colorful mix of sautéed vegetables—yellow squash, red bell pepper, broccolini, cherry tomatoes, green beans, and onions—perfect for making a fresh Pasta Primavera.

🗒 More Delicious Pasta Recipes

Marry Me Pasta 💍

Tomato Mozzarella Pasta 🍅

BEST Pasta Broccolini

Roasted Tomato & Artichoke Pasta

👝 How to Store Leftovers

Store in an air-tight container for 3-5 days in the refrigerator.

🤔 Common Questions

Can I substitute other vegetables?

You can substitute any veggies you like especially the ones that are in season!

Hungry for more? Get my recipes first.

The dinners my family asks for on repeat, sent to you first.

Unsubscribe anytime, no hard feelings.

What kind of wine would you recommend using instead of the Pinot Grigio?

You can use any type of white wine for this recipe as long as you like the taste of it!

Melissa Jo

Pasta Primavera

5 from 1 vote

Print Recipe Email The Recipe

Prep Time 15

Cook Time 30

Total Time 45

Servings: 8 people

Course: Main Course

Cuisine: American, Italian

Calories: 302

Ingredients

1 lb tagliatelle pasta
½ a red bell pepper sliced into strips
¼ of a red onion sliced into strips
1 cup of broccolini sliced into strips
¼ cup frozen peas
1 lemon juice & zest
7 – 8 garlic cloves chopped
1 dry pint sunset cherry or grape tomatoes sliced
½ a yellow squash sliced into strips
¼ cup green onions chopped
A few basil leaves ripped up
¾ cup white wine
¼ cup + 2 tbsp olive oil divided
3 tbsp butter
¼ cup pecorino romano
¼ cup pasta water
Salt & pepper
Shake of crushed red pepper

Equipment

Method

In a pan with high sides or a dutch oven add ¼ cup olive oil. Add in red onion, garlic, crushed red pepper flakes, and sauté until a couple minutes before fragrant.
Then add in broccolini, red bell pepper, tomatoes, squash, and sauté on medium heat for 5 – 7 minutes. Once veggies start to soften add lemon zest, lemon juice, 2 tbsp olive oil, and white wine. Let that sauté for about 3-5 minutes to let the alcohol burn out.
To a pot of boiling water add tagliatelle and cook that until one minute before al dente.
Once your pasta is almost al dente add it to the pan along with ¼ cup of pasta water
Add in ripped fresh basil, butter, grated pecorino romano, and green onions. Toss everything together and let that simmer for about a minute or so.
Garnish with pecorino romano. ENJOY!

Want to make this later?

We'll email this recipe straight to you, so it's waiting when you need it.

Nutrition

Calories: 302kcalCarbohydrates: 47gProtein: 11gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 62mgSodium: 96mgPotassium: 258mgFiber: 3gSugar: 3gVitamin A: 1045IUVitamin C: 50mgCalcium: 92mgIron: 2mg