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Pasta Primavera

Prep Time:

30 Minutes

Cook Time:

1 Hour


8 Servings



About the Recipe

Pasta Primavera is the perfect summertime healthy pasta dish


  • 1 box of pasta of choice

  • 1 tablespoon olive oil

  • 1 yellow bell pepper, cut into 1 ½-inch pieces

  • 2 cups small broccoli florets

  • 1 small zucchini, chopped

  • Salt and black pepper to taste

  • 2 tablespoons butter

  • 4 garlic cloves, minced

  • Zest of 1 lemon

  • 3 tablespoon lemon juice, divided

  • 1 cup frozen peas

  • 1 ½ cups halved grape tomatoes

  • ¼ cup chopped basil


  1. Bring a large pot of water to a boil. Add salt and pasta to boiling water. Cook for 11 minutes, stirring occasionally. Drain well. Pour the pasta back into the pot.

  2. Meanwhile, in a large skillet, heat the olive oil over medium high heat. Add the peppers, and broccoli. Sauté for 2 to 3 minutes, stirring occasionally. Add in the zucchini and cook for 1 to 2 minutes or until vegetables are tender, but still crisp. Season vegetables with salt and pepper, to taste. Transfer the vegetables to a large plate or bowl.

  3. Place the skillet back on the stove. Melt the butter over medium heat. Add the shallot and garlic and cook for 2 minutes. Stir in the lemon zest.

  4. Stir the peas into the pot with the pasta. Stir in the cooked vegetables. Pour the lemon cream sauce over the pasta and vegetables and stir until well combined. Stir in the Parmesan cheese and remaining tablespoon of fresh lemon juice. Gently stir in the tomatoes and basil. Season with salt and black pepper, to taste.

  5. Pour the pasta primavera into a large serving bowl.

  6. Garnish with parmesan cheese if desired.

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