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Pasta Primavera. This recipe works excellent with fresh or leftover vegetables and proteins. The rosemary lemon flavor sings throughout the dish with every bite.
Key Ingredients
You'll need a few ingredients to make this quick meal.
- Pasta: I like to use angel hair because it cooks fast and a little goes a long way. You can use whatever your favorite pasta.
- Vegetables: I like to use any leftover vegetables that I may have on hand so I don't waste anything.
- Savory Seasoning: The #1 Cajun seasoning on the market. It's bursting with flavor and it's low sodium.
- Rosemary: I love the floral flavors of rosemary but any fresh herbs will work. Parsley, oregano, thyme, or dill will work. Caution with how much tarragon you would use in the recipe since it's so powerful.
- Parmesan: Parmesan will add the final touch of salt to the dish. I like to use shaved or shredded for presentation reasons but grated will work great.
- Garlic: We're making pasta of course we need garlic. Feel free to use as much or little.
How do you make pasta primavera?
- Turn the heat on high, fill a large pot with water and salt, bring to a boil. Add the angel hair and cook for 5 minutes. Undercook your pasta, so it doesn’t get mushy. Drain and reserve ½ cup of pasta water.
- Turn the heat on medium in a large skillet, add the oil and carrots, cook for 1 minute. Add the broccoli, cook for 1 minute. Add the shallot, bell pepper, squash, tomatoes, and salt, cook for 2 minutes, stirring constantly.
- Add the Savory seasoning, garlic, and rosemary; stir once or twice. Add the pasta, half of the parmesan, pasta water, and lemon juice. Stir to coat evenly. Serve by evenly dividing pasta amongst 4 plates. Garnish with parmesan and parsley.
What is pasta primavera?
Pasta primavera originated in the 1970s in America and is an Italian-American recipe that uses pasta and fresh vegetables. You can use any vegetables you like in this dish. You can include chicken, shrimp, or steak.
What is a primavera sauce made from?
In Italian, “primavera” means springtime. Traditionally pasta primavera sauce is made with lemon juice, parmesan, and reserved pasta water. However, you can use tomato sauce, cream cheese, or heavy cream for the sauce.
What vegetables are used for pasta primavera?
I used broccoli, yellow neck squash, Roma tomatoes, red bell pepper, carrot, shallots, garlic, rosemary, and lemon juice in this recipe for pasta primavera. Use any vegetables that are fresh in the season for your version of pasta primavera.
What type of pasta do I use in pasta primavera?
You can use your favorite type of pasta when making primavera.
- Penne
- Fettucine
- Linguine
- Farfalle (bowties)
- Orzo
- Ziti
- Fusili
- Rigatoni
Can you make ahead?
Fridge: Pasta: Pasta can be made one day in advance but reserve appropriate amount of pasta water.
Vegetables: Vegetables can be made chopped one day in advance. Keep in an airtight container.
Freezer: Pasta Primavera: You can make the pasta primavera in advance and place in an airtight container, after it cools off. Keep in the freezer for 3 months. Thaw 24-48 hours before using.
Reheating: Pasta Primavera: Turn on heat to medium, add all ingredients in a small or medium sauce pan, add ¼- ½ cup reserved pasta water or stock, cook until mixture starts to boil. About 10 minutes or less. *Depends on how much you’re reheating.
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Substitution Options:
Common One to One Substitutions:
Pasta of Choice = Angel Hair Pasta
All Purpose Seasoning = Savory Seasoning
Nutritional Yeast or Vegan Parmesan= Shredded Parmesan
what to serve with Pasta primavera?
Meal Ideas:
Pasta Primavera is one of my favorite go-to recipes. It's easy to make, it uses up any leftover vegetables or proteins you might have, and the rosemary lemon flavor sings throughout the dish with every bite. I hope you'll try out this recipe for yourself and leave me a 5-star review, letting me know how much you loved it!
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Recipe:
📖 Recipe
Pasta Primavera
Ingredients
Pasta:
- 3 tablespoons kosher salt
- 1 lb. angel hair
Primavera:
- 4 tablespoons avocado oil
- 1 large carrot peeled, sliced ¼ inch thick
- 1 head broccoli florets
- 1 medium shallot chopped medium
- 1 red bell pepper chopped medium
- 1 yellow neck squash tops and bottom removed, halved, sliced
- 2 roma tomatoes chopped medium
- 1 teaspoon kosher salt
- 1 tablespoon Savory seasoning
- 4 garlic cloves chopped fine
- 2 sprigs rosemary chopped fine
- 1 cup shredded parmesan
- ½-1 cup pasta water
- Juice of 1 lemon
- ½ cup chopped Italian parsley
Instructions
- Turn the heat on high, fill a large pot with water and salt, bring to a boil. Add the angel hair and cook for 5 minutes. Undercook your pasta, so it doesn’t get mushy. Drain and reserve ½ cup of pasta water.
- Turn the heat on medium in a large skillet, add the oil and carrots, cook for 1 minute. Add the broccoli, cook for 1 minute. Add the shallot, bell pepper, squash, tomatoes, and salt, cook for 2 minutes, stirring constantly.
- Add the Savory seasoning, garlic, and rosemary; stir once or twice. Add the pasta, half of the parmesan, pasta water, and lemon juice. Stir to coat evenly. Serve by evenly dividing pasta amongst 4 plates. Garnish with parmesan and parsley.
K Lee says
Can’t wait to make this! ????