This Pasta Primavera recipe comes together in under 30 minutes so it’s perfect for busy weeknights. Best of all, you can serve it with or without chicken and it’s chock full of fresh lemon, asparagus, snap peas, carrots and cherry tomatoes. Plus step-by-step video.
Spring is in the air. I couldn’t be more excited because I am SO ready for longer days, warmer temps and fresh produce to become a regular thing again.
Pasta Primavera is a classic dish chock-full of colorful spring veggies and parmesan cheese. For this recipe, I lightened it up slightly by leaving out the butter and cream typically used and added a splash of lemon and herbs instead.
This dish comes together easily in about 30 minutes so it’s perfect for busy weeknights. The best part is, you can easily swap in your favorite veggies and use gluten free pasta if needed.
My Pasta Primavera starts off with some penne tossed with:
- bell peppers,
- cherry tomatoes,
- snap peas,
- grated Parmesan
For a complete meal, you can totally throw in some chicken or your favorite protein.
MAKE AHEAD-TIPS FOR THIS PASTA PRIMAVERA:
- prepare vegetables and store in the fridge the day before in an airtight container
- make pasta the night before, drain and store in a large zip-top freezer bag in the fridge
- great for Sunday meal prep or divide into lunch bowls for school or work
More spring time recipes: