Recipe

Classic Pasta Primavera Recipe

Bright lemon, sweet blistered tomatoes, crisp spring veggies, and a silky Parmesan finish. This tangy and sweet pasta is weeknight-friendly but feels restaurant-level.

By Matt Campbell

•

4.8

A bowl of pasta primavera with penne, blistered cherry tomatoes, zucchini, asparagus, peas, and a glossy lemon Parmesan sauce on a wooden table

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Pasta Primavera has a funny reputation. Sometimes it shows up as a sad pile of overcooked veggies on noodles. Sometimes it is basically a cream bomb with a single pea waving from the sidelines. We are not doing either.

This is the version I actually want to eat: crisp-tender vegetables, sweet blistered tomatoes, and a tangy lemon and Parmesan sauce that clings to every ridge of pasta. It tastes fresh and bright, but it still has that cozy, twirlable comfort that makes you go back for one more forkful.

Also, quick note on the word “classic”: Primavera is an Italian-American favorite, so “authentic” here is about the method (good timing, staged veg, and pasta water magic), not pretending it came straight from a nonna’s village kitchen.

Cherry tomatoes blistering in a skillet with olive oil

Why It Works

Tangy and sweet balance: Lemon zest and juice wake everything up, while blistered tomatoes and a tiny touch of honey round the edges.
No mushy vegetables: We cook in stages so zucchini stays a little snappy and asparagus keeps its bite.
Sauce that actually coats the pasta: Pasta water plus olive oil and Parmesan creates a glossy, emulsified finish without heavy cream.
Flexible and accessible: Use what is in the fridge. The method stays the same.

Pairs Well With

Storage Tips

Fridge: Store in an airtight container for up to 3 days. The vegetables will soften a bit, but the flavor stays solid.

Reheat (best way): Add pasta to a skillet with a splash of water or broth and warm over medium heat, tossing until glossy again. Finish with a squeeze of lemon and a pinch of salt.

Microwave: Totally fine. Cover loosely and add 1 to 2 tablespoons water first so it steams instead of drying out.

Freezer: Not my favorite for this one. The vegetables lose their crispness and the sauce can separate.

Common Questions

Is Pasta Primavera actually Italian?

Despite the Italian name, Pasta Primavera is generally considered an Italian American restaurant dish, popularized in the United States in the late 20th century. The spirit of it is very Italian though: great produce, good olive oil, and smart use of pasta water.

Do I have to use cream?

Nope. This recipe uses olive oil, pasta water, and Parmesan to make a light, silky sauce. If you want it richer, you can add a small splash of heavy cream at the end, but it is optional.

What pasta shape is best?

Penne, rigatoni, or farfalle are perfect because they catch the vegetables and sauce. Spaghetti works too, just be extra generous with pasta water when tossing.

How do I keep vegetables from turning soggy?

Cook in stages over fairly high heat, then toss everything together at the end. Also, do not overcrowd the pan. If your skillet is small, cook the zucchini in two batches.

Can I add protein?

Absolutely. Try grilled chicken, shrimp, crispy chickpeas, or white beans. Keep seasoning simple so the lemon and veggies still shine.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large pot for pasta
Large skillet (12-inch is ideal)
Microplane or fine grater for lemon zest
Tongs or a large spoon for tossing
Colander (or use tongs to transfer pasta)

I love dishes like this because they feel like a restaurant move, but they are really just good timing and a little confidence. The first time I made a Primavera I went full chaos, dumped every vegetable in at once, and ended up with a watery pan of sadness. Once I started cooking the veggies in stages and treating pasta water like the secret sauce ingredient it is, everything clicked. Now it is my go-to when I want something bright and springy that still counts as comfort food.

Classic Pasta Primavera Recipe

(4.8 Reviews)

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4

Ingredients

Pasta: 12 oz penne or rigatoni
Salt: for pasta water (aim for well-seasoned, not shy)
Olive oil: 3 tbsp, plus more to finish if needed
Butter (optional but great): 1 tbsp
Garlic: 4 cloves, thinly sliced or minced
Cherry tomatoes: 1 1/2 cups
Honey: 1 tsp (optional, but it helps the sweet note pop)
Zucchini: 1 medium, sliced into half-moons
Asparagus: 1 bunch, trimmed and cut into 1 1/2-inch pieces
Peas: 1 cup (frozen is perfect)
Lemon: 1 (zest plus 2 to 3 tbsp juice)
Parmesan: 3/4 cup finely grated (Parmigiano-Reggiano if you want to be fancy), plus more for serving
Black pepper: 1/2 tsp, plus more to taste
Red pepper flakes: pinch (optional)
Fresh basil: 1/2 cup torn

Optional add-ins: 2 tbsp toasted pine nuts, 1 cup baby spinach, or 1 ball fresh mozzarella torn into pieces.

Instructions

Boil the pasta. Bring a large pot of water to a boil and salt it generously. Cook pasta until just shy of al dente. Reserve 1 1/2 cups pasta water (you may not use it all), then drain.
Blister the tomatoes for sweet flavor. While the pasta cooks, heat a large skillet over medium-high heat. Add 1 tbsp olive oil, then add cherry tomatoes. Cook 4 to 6 minutes, shaking the pan occasionally, until tomatoes blister and start to burst. Add a pinch of salt and the honey (if using). Transfer tomatoes to a bowl.
Cook the veggies in stages. In the same skillet, add 2 tbsp olive oil and the butter (if using). Add garlic and cook 30 seconds until fragrant. Add asparagus and cook 2 minutes, until bright green and still crisp. Add zucchini and cook 2 to 3 minutes more, until crisp-tender. Stir in peas for the last 1 minute.
Build the tangy sauce. Lower heat to medium-low. Add the drained pasta to the skillet. Add lemon zest, 2 tbsp lemon juice, black pepper, and red pepper flakes (if using). Add 1/2 cup reserved pasta water and toss well.
Make it glossy. Keep the heat low. Sprinkle in Parmesan a handful at a time, tossing constantly so it melts into a silky sauce (too much heat can make cheese clump). Add more pasta water as needed, a splash at a time, until it looks shiny and clings to the noodles.
Bring back the tomatoes and finish. Fold in blistered tomatoes and basil. Taste and adjust with more salt, pepper, and lemon juice if you want it brighter.
Serve. Top with extra Parmesan and a drizzle of olive oil. If you are feeling fancy, add toasted pine nuts for crunch.

Pasta primavera being tossed in a skillet with vegetables and a glossy lemon Parmesan sauce

Nutrition information is estimated.

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