This easy primavera recipe tosses pasta with crisp-tender vegetables in a light, creamy Parmesan sauce. It’s flexible enough for whatever spring vegetables you have, and the whole meal comes together in about 35 minutes.
Ingredients
- 12 ounces dried penne or rotini
- 2 tablespoons olive oil, divided
- 1 medium zucchini, quartered lengthwise and sliced (about 1½ cups)
- 1 medium yellow squash, quartered lengthwise and sliced (about 1½ cups)
- 1 red bell pepper, thinly sliced
- 1 cup trimmed asparagus, cut into 1-inch pieces
- 1 cup cherry tomatoes, halved
- 3 garlic cloves, minced
- ¾ cup heavy cream
- ½ cup finely grated Parmesan, plus more for serving
- ½ teaspoon fine salt, plus more for the pasta water
- ¼ teaspoon freshly ground black pepper
- ¼ teaspoon red pepper flakes, optional
- ½ cup reserved pasta cooking water, as needed
- 2 tablespoons chopped fresh basil or parsley
- 1 teaspoon finely grated lemon zest, optional
Instructions
- Cook the pasta. Bring a large pot of water to a boil and salt it generously. Add the pasta and cook according to the package directions until just al dente. Before draining, scoop out ½ cup of the starchy cooking water. Drain the pasta; don’t rinse it.
- Cook the firm vegetables. While the pasta cooks, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the zucchini, yellow squash, bell pepper, and asparagus. Cook for 5 to 7 minutes, stirring occasionally, until bright and tender-crisp with a little browning. If your skillet is small, cook in batches so the vegetables sear rather than steam.
- Add tomatoes and garlic. Stir in the remaining tablespoon of oil, cherry tomatoes, garlic, salt, black pepper, and red pepper flakes if using. Cook for about 1 minute, just until fragrant and the tomatoes begin to soften. Avoid browning the garlic, which can make it taste bitter.
- Make the sauce. Lower the heat to medium-low and pour in the cream. Bring it to a gentle simmer, stirring, for 2 to 3 minutes; don’t let it boil hard. Add the Parmesan a handful at a time and stir until melted. If the sauce looks very thick, stir in a splash of reserved pasta water.
- Toss and finish. Add the drained pasta to the skillet and toss until coated. Add more pasta water, 1 tablespoon at a time, until the sauce lightly clings to the pasta. Taste and adjust the salt and pepper. Stir in the basil or parsley and lemon zest, if using, and serve hot with extra Parmesan.
Tips
- Keep the vegetables crisp-tender. Cut them into similar-sized pieces and cook them until just tender. Overcooking makes them watery and dull, especially once they’re tossed with hot pasta.
- Use pasta water carefully. Its starch helps loosen and bind the sauce. Add it a little at a time; you may not need the full ½ cup. Save it before draining, because it can’t be recovered afterward.
- Choose a good Parmesan. Finely grated Parmesan melts more smoothly than thick shreds. Keep the sauce at a gentle simmer when adding cheese to reduce the chance of a grainy texture.
- Prep before you start cooking. The vegetables cook quickly, so slice and measure everything first. If you use frozen vegetables, thaw and drain them well; they may soften more quickly than fresh ones.
Serving Suggestions
Serve primavera immediately, while the sauce is silky and the vegetables still have some bite. A green salad with a simple vinaigrette and crusty bread make easy sides. For a heartier meal, add sliced grilled chicken or cooked shrimp. If serving Parmesan at the table, offer extra black pepper and lemon wedges so everyone can adjust the richness and brightness to taste.
Variations
Swap in vegetables that cook in a similar amount of time: broccoli florets, peas, green beans, mushrooms, or thinly sliced carrots all work. Add quick-cooking vegetables such as peas near the end, or blanch tougher vegetables briefly before sautéing. For a lighter sauce, use half-and-half instead of cream, keeping the heat low and avoiding a hard boil; the result will be less rich and slightly thinner.
To make it vegetarian, check that the Parmesan is made with vegetarian-friendly rennet, or use a suitable vegetarian hard cheese. For a dairy-free version, use an unsweetened cooking cream alternative and dairy-free Parmesan-style topping; the flavor and texture will differ. Gluten-free pasta works too—cook it according to its package directions and toss gently, since some varieties break more easily.
Storage and Reheating
Refrigerate leftovers in a shallow, airtight container within 2 hours of cooking. Keep them for up to 3 to 4 days. The sauce will thicken as it chills, and the vegetables will soften, so this dish is best freshly made. Freezing is not recommended: cream sauces can separate after thawing, and cooked vegetables may become mushy.
Reheat a portion in a skillet over low heat with 1 to 2 tablespoons of water or milk, stirring gently until hot throughout. A microwave also works: cover loosely, heat in short 30-second bursts, and stir between bursts, adding a small splash of liquid if needed. Reheat only the portion you plan to eat, and don’t leave cooked pasta at room temperature for more than 2 hours (or 1 hour if the temperature is above 90°F/32°C).
Frequently Asked Questions
What does primavera mean?
Primavera is Italian for “spring.” In pasta primavera, it refers to pasta served with a colorful assortment of vegetables. The vegetables and sauce vary from recipe to recipe.
Can I make this without cream?
Yes. For a lighter option, use half-and-half and keep it at a gentle simmer. You can also skip the cream and toss the pasta and vegetables with olive oil, Parmesan, and a little pasta water for a lighter, less creamy finish.
Can I prepare it ahead?
You can wash and cut the vegetables up to a day ahead and refrigerate them in a covered container. For the best texture, cook the pasta and sauce shortly before serving. If you make the whole dish ahead, expect softer vegetables and a thicker sauce when reheated.
How do I keep the sauce from becoming grainy?
Use finely grated cheese, lower the heat before adding it, and stir it in gradually. Avoid boiling the sauce after the Parmesan goes in. A splash of warm pasta water can help bring the sauce back together if it looks too thick.
What pasta shape is best?
Penne, rotini, fusilli, and farfalle all hold the sauce and vegetables well. Long pasta such as fettuccine also works; toss it carefully so the vegetables are distributed throughout.
Can I add chicken or shrimp?
Yes. Cook chicken separately until it reaches 165°F (74°C) in the thickest part, then slice and toss it into the finished pasta. Cook shrimp until opaque and firm, usually about 2 to 3 minutes per side depending on size, and avoid overcooking it.