Pasta Primavera 

By Dan Pelosi

Published June 26, 2024

Pasta Primavera 
Christopher Testani for The New York Times. Food Stylist: Simon Andrews.
Total Time
45 minutes
Prep Time
15 minutes
Cook Time
30 minutes
Rating
5(1,940)
Comments
Read comments

This vegetarian pasta is a great way to use all of your fresh vegetables from the farmer’s market (or even the ones still hanging on in your fridge). The vegetables are cooked until they are just tender and still crisp, then coated in a delicate, lemony cream sauce and sprinkled with fresh Parmesan and herbs. Originally, this recipe was made with spaghetti, but a shorter pasta shape that’s the same size as the vegetable pieces provides a more enjoyable bite.  “Primavera” means spring, but any vegetable from the spring and summer season is welcome in this dish. Feel free to add asparagus, cherry tomatoes, carrots and  more — just note which vegetables cook faster than others and adjust as needed. 

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

Advertisement

Ingredients

Yield:6 servings
  • Salt and freshly ground black pepper
  • 1pound penne or other short pasta 
  • 1cup frozen peas
  • 3tablespoons olive oil
  • 1red onion, thinly sliced 
  • 1red bell pepper, sliced into matchsticks
  • 2cups bite-size broccoli florets
  • 1zucchini, sliced into ¼-inch-thick half moons 
  • 1yellow squash, sliced into ¼-inch-thick half moons
  • 1tablespoon unsalted butter
  • 1medium shallot, minced 
  • 4garlic cloves, thinly sliced
  • 1cup vegetable broth
  • ½cup heavy cream
  • 1tablespoon lemon zest and 3 tablespoons lemon juice (from 1  lemon)
  • ½cup freshly grated Parmesan, plus more for serving
  • Chopped fresh basil, for serving
  • Chopped fresh parsley, for serving
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

561 calories; 21 grams fat; 9 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 2 grams polyunsaturated fat; 77 grams carbohydrates; 7 grams dietary fiber; 8 grams sugars; 19 grams protein; 859 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by

Preparation

  1. Step 1

    In a large pasta pot, bring salted water to a boil. Add pasta and cook until al dente (according to package instructions); 2 minutes before the pasta is done, add the peas. Drain the pasta and peas and set aside.

  2. Step 2

    While the pasta is cooking, heat a large skillet (at least 12 inches) or a Dutch oven on medium and add olive oil. When the oil is hot, add the red onion, red bell pepper and broccoli. Cook, stirring occasionally, until broccoli is slightly softened, about 4 minutes. Add the zucchini and yellow squash and continue to cook for 3 to 5 minutes, until all vegetables are tender but still crisp. Season with salt and pepper and remove vegetables from the pan and set aside.

  3. Step 3

    To the same pan over medium, add the butter, shallot and garlic. Cook for 2 minutes, stirring constantly, until aromatic. Add the vegetable broth, bring to a boil and then decrease the heat to medium. Stir in the heavy cream, lemon zest and juice, bring to a simmer, and cook until sauce thickens slightly, 4 to 5 minutes.

  4. Step 4

    Add the reserved vegetables and pasta and peas to the skillet, stirring to combine. Stir in the Parmesan until combined with the sauce, coating the vegetables and pasta. Season with salt and pepper. Serve garnished with basil, parsley and more Parmesan.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

5 out of 5
1,940 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Comments

Pat

From the substitution list : Tangy, textural ingredients like crema, crème fraîche, mascarpone, Neufchâtel, Quark, queso fresco, sour cream or yogurt of any variety can be used interchangeably.

BJ

This sounds delicious but I cannot use heavy cream. Any suggestions for a viable substitute that is lower in fat?

Lexi

How about using Greek yogurt thinned with some water or milk?

Zilpha

Tasty but very mild. I added red pepper flakes and a bunch of extra grated cheese. I’d add extra herbs, more lemon, and more garlic if I made it again.

Rosella

So good! Added about 5 ounces baby spinach during last minute of boiling pasta (instead of peas) - next time I would double amount of spinach. Mostly followed the recipe but had more broccoli (close to 4 cups) and instead of yellow squash added sliced baby bella mushrooms which I sautéed separately after removing the broccoli/red onion/zucchini to reduce their moisture. This is definitely a keeper.

TH

This was delicious! After reading the comments, I made half of the recipe and it was PLENTY of food, when used as a side dish. I also used about 2/3 of the amount of pasta, and double the garlic, as others had suggested. Added the red pepper flakes, too. More salt than I thought I would use. Swapped the yellow squash for asparagus. I was pleasantly surprised at how light this dish was, despite the heavy cream. Served it with bone in, skin on chicken breasts, and a salad with a basic vinaigrette dressing. Sauvignon Blanc wine pairing. A wonderful spring dinner. Yum!!

Private comments are only visible to you.

Recipe Tags

or to save this recipe.