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Delicious Pasta Primavera with colorful vegetables and pasta on a plate.

Pasta Primavera

A bright, lemony penne pasta dish tossed with crisp spring vegetables including asparagus and broccoli, complemented by a creamy lemon sauce.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian, Mediterranean
Calories: 450
Ingredients Method Notes

Ingredients
  

Essentials
  • 16 oz penne pasta holds sauce well
  • 1 tbsp olive oil for sautéing
  • 8 oz asparagus, trimmed and cut into 1½-inch pieces adds fresh flavor
  • 1 medium yellow bell pepper, cut into 1½-inch pieces adds color and sweetness
  • 2 cups small broccoli florets cooks quickly
  • 1 small zucchini, chopped mild flavor
  • to taste salt and black pepper simple seasoning
  • 2 tbsp unsalted butter builds the sauce base
  • 1 small shallot, minced gentler than onion
  • 4 cloves garlic, minced for depth
  • 1 tbsp zest of lemon bright flavor
  • dash crushed red pepper flakes optional heat
  • 1 cup vegetable broth for sauce body
  • ½ cup heavy cream for a rich sauce
  • 3 tbsp lemon juice, divided to brighten flavors
  • 1 cup frozen peas adds sweetness
  • ½ cup shredded Parmesan cheese for garnish
  • 1½ cups halved grape tomatoes for freshness
  • ¼ cup chopped basil for garnish
  • 2 tbsp Italian parsley, for garnish adds fresh color
Optional add-ons
  • grilled chicken or roasted tofu for extra protein
  • toasted pine nuts or slivered almonds for crunch
  • a handful of baby spinach added last for nutrients
  • lemon slices for garnish for additional zing

Method
 

Prepare the pasta
  1. Fill a large pot with water and bring it to a rolling boil. Salt the water well.
  2. Add penne and cook according to package directions, about 11 minutes for al dente.
  3. Drain well in a colander and return the pasta to the pot. Toss lightly to prevent sticking.
Sauté the vegetables
  1. Heat olive oil in a large skillet over medium-high heat.
  2. Add asparagus, yellow bell pepper, and broccoli florets. Sauté for 2–3 minutes.
  3. Add chopped zucchini and continue cooking for another 1–2 minutes.
Make the lemon cream sauce
  1. Reduce the skillet to medium heat and melt unsalted butter.
  2. Add minced shallot and garlic. Sauté for about 2 minutes.
  3. Stir in lemon zest and a dash of crushed red pepper flakes.
  4. Pour in vegetable broth and bring to a simmer.
  5. Once reduced, stir in heavy cream and lemon juice. Simmer gently for 1–2 minutes.
Combine pasta, vegetables, and sauce
  1. Stir frozen peas into the hot pasta pot.
  2. Add cooked vegetables and pour the lemon cream sauce over.
  3. Stir until evenly coated and add shredded Parmesan and remaining lemon juice.
  4. Fold in halved grape tomatoes and chopped basil.
Finish and serve
  1. Transfer to a serving bowl and garnish with Italian parsley, extra Parmesan, and crushed red pepper flakes.
  2. Serve warm.

Notes

Prep all vegetables before you turn on the stove for a stress-free experience. If the sauce looks too thin, simmer longer or add more cheese.