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Pasta primavera is my favorite way to welcome Spring! This pasta dish has a lot of seasonal vegetables tossed in a butter and lemon sauce. This recipe is great because I know that I am not the only person who struggles to get their daily vegetables. It is full of colorful vegetables and easy to prepare. The leftovers taste just as delicious the next day.


Pasta primavera, although the name Primavera in Italian means “Spring,” is an American dish first introduced in 1970. It is made with a lot of spring and summer vegetables, which are sauteed in a light sauce and then tossed over pasta. This recipe uses butter and lemon sauce.

Ingredients for Pasta Primavera

Pasta primavera has a fresh and simple recipe. You only need a few ingredients to create this dish.

Pasta – Choose your favorite medium-sized pasta like penne, rotini, or bow-tie pasta.

Lots Of Veggies- This pasta recipe is full of color and flavor because of the variety of vegetables. We use a mixture of Zucchini and Yellow Squash along with Carrots. Grape Tomatoes. Red Onion, and Peas.

Fresh Lime Juice- The lemon juice brings out the flavors of the vegetables.

Extra virgin olive oil and butter: Use olive oil to sauté the vegetables and a small amount of butter to make a light sauce.

Salt, Pepper & Dried Oregano – A simple seasoning combination.

Parmesan Cheddar- Add a little fresh parmesan to the sauce at the end.

Can I use different vegetables?

Absolutely! Pasta primavera can be used in many different ways. You can mix and match other vegetables, such as broccoli, mushrooms, asparagus, green beans, or any fresh vegetable that is in season. This recipe is great for using up leftover vegetables in the fridge.

What to serve with Pasta Primavera

Pasta Primavera can be served as a main course on its own or with other favorites such as:

Lemon Pepper Chicken

Garlic Butter Baked cod

Garlic Butter Baked Thighs

Simple side salad

Homemade Garlic Bread


8 oz. penne pasta ($0.63)

2 Tbsp Olive Oil ($0.32)

One zucchini ($0.75)

One yellow squash is worth $0.85

One carrot (0.14)

Half red onion (0.38)

Half cup frozen peas (0.21)

1 cup grape tomatoes ($1.00)

Three cloves of minced garlic ($0.24)

Half cup grated Parmesan ($0.89)

1 tsp dried Oregano ($0.10)

1/2 tsp salt ($0.02)

Black pepper freshly cracked ($0.02)

2 Tbsp Fresh Lemon Juice ($0.13)

2 Tbsp Butter ($0.28)


First, prepare your vegetables. After washing, cut and slice the vegetables into equal-sized pieces. Slice the carrots thinly, and cut the grape tomatoes into halves.

Bring a large pot of salted water to a rolling boil. Follow the package instructions to cook the pasta or cook it until al dente. Before draining the pasta, reserve some of the starchy water.

While the pasta boils, sauté the vegetables. Add olive oil to a large, deep skillet and sauté carrots and onions over medium heat for about 1-2 minutes. Add zucchini and yellow squash, and continue to sauté for another 1-2 minutes.

Add the grape tomatoes, frozen peas, and minced garlic. Add salt, pepper, and dried oregano to the vegetables. Continue to sauté for 1-2 more minutes, and then turn off the heat.

Stir well to combine the butter and lemon juice in the skillet. Add the cooked pasta and drain it into the skillet, or transfer the pasta, vegetables, and sauce to a large serving bowl. Add the grated Parmesan cheese, along with some of your pasta water. Mix the vegetables and pasta until they are well combined. Enjoy! Serve with chopped fresh parsley as an optional garnish.

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