Pasta Primavera is loaded with fresh, in season vegetables and flavor! What makes ours the best pasta primavera is roasting the vegetables. Roasting vegetables gives them more flavor than blanching or sautéing, and it’s so easy to toss everything on sheet pan and let the oven do the work. It makes the whole pasta making process easier, and more delicious! We love how versatile this recipe is! If there is a particular vegetable you don’t like or have on hand simply swap it out with one that you do!
Why is it called pasta primavera?
Pasta primavera means spring pasta. It is packed with fresh spring/summer in season vegetables, but can be made with any vegetables you like. We recommend a combination of three to four different vegetables for optimal flavor and color.
What is primavera sauce made of?
Primavera sauce is typically made with chicken broth, parmesan cheese, cream, salt and pepper, and basil. Alternatively, you can leave off the sauce and toss the pasta in olive oil, butter, lemon juice and seasonings. This is what we prefer to keep the pasta more light and fresh tasting!
What Ingredients do I need for the Pasta Primavera?
The ingredients needed for the pasta primavera inclucde:
Penne pasta- feel free to substitute any short pasta you like
Fresh parsley- you could substitute dry, but the fresh parsley adds more flavor
Parmesan cheese- fresh grated is best
Cherry tomatoes
Asparagus
Purple onion
Red pepper
Frozen Peas
Lemon
Seasonings: red pepper flakes, italian seasoning, salt and pepper
Butter and Olive oil
You can substitute any of the above vegetables if you like! Zucchini, summer squash, broccoli or green beans would all be good substitutions. If you would like to add protein to your meal grilled chicken breast or shrimp would be great additions!
The Best Pasta Primavera with Roasted Vegetables
Ingredients
- 1 lb penne pasta
- 1 bunch asparagus
- 1 red pepper
- 1 medium purple onion
- 10 oz cherry tomatoes
- 1 cup frozen peas
- 4 T olive oil divided
- 2 T butter
- salt and pepper to taste
- 5 cloves garlic thinly sliced
- 1 lemon juiced
- 1 cup parmesan cheese freshly grated
- red pepper flakes to taste
- 2 tsp italian seasoning
- 1/4 cup fresh parsley chopped
Instructions
- Preheat the oven to 425. Lay parchment paper on a sheet pan. Chop asparagus, purple onion, red pepper, and tomatoes. Lay on the sheet pan and toss with 2 T olive oil, italian seasoning, red pepper flakes, and salt and pepper. Roast for 15-20 minutes.
- Boil water and cook pasta until al dente. Reserve pasta water for later use.
- Chop garlic, juice lemon, shred the parmesan and chop the parsley.
- When the veggies are done roasting, prepare the sauce. Melt butter in a large pan and add garlic and 2 T olive oil. Sauté a couple minutes until fragrant. Stir in the frozen peas and lemon juice and cook for a couple more minutes.
- Stir in the roasted veggies, parmesan, parsley, pasta and pasta water. Season with additional red pepper flakes, salt and pepper, and italian seasoning if desired. Garnish with parmesan and parsley. Enjoy!
Have you tried or other pasta dishes? If you love pasta like we do you should try our favorite Boursin pasta!
