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This Pasta Primavera is full of spring vegetables for a light and fresh pasta that you can easily serve up for dinner. 

Pasta Primavera

What does Pasta Primavera mean?

Primavera translates in English to spring. So Pasta Primavera simply means “Spring Pasta.”


What vegetables go in Pasta Primavera?

Pasta Primavera is all about spring vegetables. You can mix and match with as many spring vegetables as you like. Spring vegetables include: artichokes, asparagus, bok choy, carrots, fava beans, garlic, herbs, leaks, morel mushrooms, onions, peas, potatoes, radishes, ramps, scallions, and spinach.


What kind of pasta should I use to make Pasta Primavera?

You can use any shape of pasta that you’d like. Penne is a great options because it has a similar shape to the vegetables you add to the dish, making it convenient and easy to eat. Try switching things up with any pasta you’d like.

Pasta Primavera Recipe

Can I add meat to this pasta?

Yes! Grilled chicken is a great option for adding to this pasta as well as shrimp. Season the chicken or shrimp with salt and pepper and saute in butter or olive oil until cooked. Remove and add back to the pan when everything else has cooked. Or, try my recipe for Chicken Pasta Primavera.


How do I make Creamy Pasta Primavera?

Add 1 cup of heavy cream to this recipe to make this recipe creamy. Allow it to heat through and then add the lemon juice and parmesan cheese and stir until melted.


You may also enjoy these other simple pasta recipes:


Watch the video below where Rachel will walk you through every step of this recipe on The Stay At Home Chef cooking show. You can find the full collection of episodes on YouTube, or right here on our website with their corresponding recipes.



Vegetarian Pasta Primavera

Creamy pasta primavera in skillet with wooden spoon
This Pasta Primavera is full of spring vegetables for a light and fresh pasta that you can easily serve up for dinner.
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
  • 1 pound penne pasta
  • 4 tablespoons extra virgin olive oil divided
  • 1/2 red onion thinly sliced
  • 1 cup asparagus trimmed and cut into 2-inch pieces
  • 1 cup frozen peas
  • 1 cup cherry tomatoes halved
  • 1 cup artichoke hearts
  • 6 to 8 garlic cloves minced
  • 3 tablespoons lemon juice
  • 1/2 cup freshly grated parmesan cheese
  • salt and pepper to taste
  • 3 tablespoons finely chopped fresh parsley for garnish
  • Cook pasta according to package directions.
  • Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add in red onion and asparagus and saute 5 to 7 minutes until asparagus is tender crisp.
  • Add in peas, tomatoes, and artichoke hearts and stir briefly until heated through, 1 to 2 minutes.
  • Add in garlic and cook 1 minute more. Remove from heat.
  • Add in pasta and toss with 2 tablespoons olive oil, lemon juice, and parmesan until cheese is melted. Season with salt and pepper to taste. Serve hot with freshly chopped parsley to garnish.


Calories: 470kcal | Carbohydrates: 65g | Protein: 15g | Fat: 16g | Saturated Fat: 3g | Cholesterol: 7mg | Sodium: 264mg | Potassium: 369mg | Fiber: 5g | Sugar: 5g | Vitamin A: 1050IU | Vitamin C: 29.8mg | Calcium: 134mg | Iron: 2.5mg

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5 stars
One of the best pasta dishes I’ve ever made!! I added basil because it’s one of my favorite herbs. Fabulous!


Basil makes it very special. This is definitely one of my favorite pasta dishes.


Made this tonight! Absolutely amazing! This is the perfect combination of vegetables. The flavors all compliment one another. The garlic, olive oil and lemon juice keep it so light and fresh! I will make this again and again. The perfect meatless entree! Thank you for an incredible recipe!

Angela Drevitch

5 stars
I added some shrimp and white wine. Delicious!


5 stars
This looks crazy delicious! I can’t wait to try making this. The photos alone make my mouth water ?

Beverly Edwards’

Do you think if I added 1-2 Tbsp. of sour cream to insure that it stayed moist for a few days that it would work or would it change the texture too much.? Thanks

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