Pasta Primavera + Video

This Pasta Primavera recipe comes together in under 30 min & is perfect for busy weeknights. You can serve it with or without chicken and it’s full of fresh veggies like asparagus, snap peas, carrots and cherry tomatoes. 

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.

With the plethora of fresh plump veggies I had, adding them to a simple and colorful pasta dish is always a great way to sneak in some extra greens for my family.

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:

• carrots,
• bell peppers,
• cherry tomatoes,
• asparagus,
• cauliflower,
• snap peas,
• grated Parmesan
• lemon
• herbs

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

5 from 3 votes

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Pasta Primavera with Chicken

Prep Time

11 mins

Cook Time

18 mins

Total Time

29 mins

 

This Pasta Primavera recipe comes together in under 30 minutes so it's perfect for busy weeknights. Best of all, it's chock full of fresh lemon, asparagus, snap peas, carrots and cherry tomatoes.

Course: Main Course

Cuisine: American, Italian

Keyword: easy pasta dish dinner, vegetarian pasta recipe

Servings: 4 servings

Calories: 368 kcal

Author: Kelly

Ingredients

• 8 ounces dried penne pasta use gluten free if necessary
• 2 Tablespoons olive oil
• 1 stalk asparagus ends trimmed, cut into 1" sections
• 5-6 snap peas
• 1/3 cup cauliflower florets
• 1 green onion sliced thinly
• 3 cloves garlic minced
• 1/2 cup shredded carrots
• 1/2 cup sweet bell peppers I used a mix of red and orange, cut into 1" chunks
• 6-8 cherry tomatoes cut in half
• 1/4 cup frozen peas thawed
• juice from 1 lemon
• salt & black pepper to taste
• 1 Tablespoon dried Italian herbs or herbes de Provence
• 1/3 cup grated parmesan cheese
• 1/3 cup grated mozzarella cheese optional
• Optional: Serve with cooked chicken breasts cut into strips

Instructions

1. Cook the pasta in a large pot filled with water according to package directions. Drain and reserve 1/3 cup pasta cooking water to thin out the pasta (or use cream if you prefer a creamier consistency). Set aside.

2. In a large pan over medium-high heat, add 1 tablespoon oil. Add the asparagus, snap peas and cauliflower and cook for 3-4 minutes, or until the vegetables are tender but not too soft. Transfer to a plate and set aside. Return the same pan back to heat and drizzle in remaining oil. Add the garlic and green onions and sauté for about 15 seconds, until fragrant. Stir in the carrots and bell peppers and sauté for 2 minutes. Toss in the cherry tomatoes and the peas and cook for another minute. Add the cooked asparagus, snap peas and cauliflower back into the pan. Stir in the cooked pasta, lemon juice, and herbs. Season with salt and pepper to taste sprinkle with Parmesan cheese. Add a little bit of pasta water or cream (as needed to thin out). Serve warm.

3. To make the chicken
4. Sprinkle salt and pepper on chicken. Heat 1 tablespoon of cooking oil in a pan on medium heat. Add chicken and cook until brown and cooked through, about 7-8 minutes on each side. Slice into strips and serve over pasta.

Recipe Video

Nutrition Facts

Pasta Primavera with Chicken

Amount Per Serving (1 serving (without chicken))

Calories 368 Calories from Fat 108

% Daily Value*

Fat 12g18%

Saturated Fat 3g15%

Cholesterol 14mg5%

Sodium 208mg9%

Potassium 339mg10%

Carbohydrates 49g16%

Fiber 3g12%

Sugar 4g4%

Protein 14g28%

Vitamin A 3660IU73%

Vitamin C 40.4mg49%

Calcium 164mg16%

Iron 1.3mg7%

* Nutrition facts are provided as a courtesy using the WPRM recipe calculator. It is best to make your own calculations to ensure accuracy. We expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website. Percent Daily Values are based on a 2000 calorie diet.

More spring time recipes:

Rainbow Roasted Vegetables

Creamy Lemon Chicken One Pan Pasta Skillet