This Pasta Primavera is filled with summer vegetables and tossed in a light sauce. It’s easy to make and perfect for a quick and delicious summer meal.
When the vegetables are in season, this primavera pasta is the perfect dish to showcase their fresh flavors. You can use any vegetables you have on hand, but I love using zucchini, bell peppers, cherry tomatoes, and yellow beans.
The vegetables are lightly sautéed in olive oil until tender, then tossed with al dente pasta and a sauce made from lemon juice, Parmesan cheese, and oil.
The result is a light and flavorful dish perfect for potlucks or summer cookouts.
This pasta primavera is made without heavy cream. If you prefer a creamy pasta primavera, try my other pasta primavera recipe.
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Why You’ll Love This Summer Pasta Primavera Recipe
- Made with fresh, seasonal vegetables.
- Quick and easy to make.
- Light and flavorful sauce made from milk, Parmesan cheese, and garlic.
- Versatile – can use any vegetables you have on hand.
- Perfect for summer dinners or potlucks.
- Bursting with summertime flavors and freshness .
- Can be served hot or cold.
- Can be made a day in advance if serving as cold pasta.
Summer Pasta Primavera Ingredients
- Pasta: I used fusilli for this recipe, but you can use any type of short pasta you prefer, such as penne, ziti, etc.
- Onion: I used a yellow onion, but you can use any type of onion you have on hand.
- Garlic: Fresh minced garlic adds a lot of flavor to the dish. If you don’t have fresh garlic, you can use garlic powder or garlic paste.
- Veggies: Fresh corn, zucchini, red bell pepper, cherry or grape tomatoes is what I used. You can also use other vegetables like asparagus, broccoli, mushrooms, or peas.
- Beans: I used yellow beans but you could also use green beans fresh or from a can.
- Seasonings: Basil leaves, salt and pepper are the seasonings I used but you could add any of your favorite seasonings.
- Olive Oil: Extra virgin olive oil for sautéing the vegetables, but you can use any type of oil you prefer.
- Cheese: Parmesan cheese adds a nice flavor to the sauce. You can also use pecorino romano or any other cheese you like.
- Lemon: Fresh lemon juice adds a nice tangy flavor to the sauce. If you don’t have fresh lemons, you can use bottled lemon juice.
Variations and Substitutions
- Add protein such as grilled chicken or shrimp for a heartier dish.
- Swap out short pasta for traditional spaghetti, whole wheat or gluten-free pasta.
- Add other seasonal veggies such as mushrooms, spinach, etc.
- For some heat, add red pepper flakes.
- Instead of a light sauce, make a creamy alfredo sauce.
How to Make Summer Pasta Primavera
Prepare the veggies:
- Quarter the onion and mince the garlic.
- Remove corn kernels and trim beans into 1 inch pieces.
- Slice bell pepper into 2 inch pieces and zucchini into ½ inch semi-circles or on a bias.
- Halve tomatoes and finely chop basil leaves.
Cook the pasta until al dente in salted water, then drain.
Heat oil in a large pan over medium heat. Add the onion and garlic, cooking for 3-5 minutes until the onion turns translucent and the garlic browns.
Add corn and beans, cook for 2 minutes, then add zucchini and bell pepper, cook for 3-4 minutes until softened.
Remove from heat, season with salt and pepper, then add basil, Parmesan cheese, and tomatoes. Toss to combine.
Toss together drained pasta, lemon juice and cooked vegetables.
Serve hot or at room temperature with an extra sprinkle of Parmesan on top if desired.
Helpful Tips
- Make sure to cook your pasta al dente to avoid mushy noodles.
- When sautéing the fresh veggies, pay attention to their cooking times – start with firmer vegetables like bell peppers and finish off with delicate ones like cherry tomatoes to maintain their texture and flavor.
- Season generously with salt and pepper throughout the cooking process to layer flavors effectively.
- If using very thin/young green beans, add later with zucchini and bell pepper.
- If serving cold as a pasta salad, allow the pasta and cooked vegetables to cool separately before combining with the basil and tomatoes.
What to Serve with Pasta Primavera
- Garlic bread, baguette slices or breadsticks.
- Fresh garden salad with balsamic vinaigrette or your favorite dressing.
- A glass of chilled white wine or lemonade to complement the dish.
How to Store
Store pasta in an airtight container in the fridge for 3-4 days. Reheat in microwave to desired temperature or enjoy cold.
FAQs
Can I make this dish ahead of time for a potluck?
Absolutely! This pasta primavera can be made in advance and stored in the refrigerator until ready to serve.
Are there any alternative vegetables I can use?
Feel free to customize this recipe with your favorite summer veggies like zucchini, yellow squash, or bell peppers.
Can I make this dish gluten-free?
Yes, you can easily swap out traditional pasta for gluten-free pasta.
More Summer Pasta Salad Recipes
Recipe
Summer Pasta Primavera
Ingredients
- ¾ cup fresh corn from 1 ear
- 4 oz green or yellow beans
- 1 medium zucchini sliced
- ½ red bell pepper
- 1 cup basil leaves chopped
- 1 ½ cups cherry or grape tomatoes cut in half
- 1 tbsp olive oil
- ½ tsp salt
- ½ tsp ground black pepper
- ¼ cup Parmesan cheese
- Juice from half of a lemon
Instructions
- Prepare the veggies:Quarter the onion and mince the garlic.Remove corn kernels and trim beans into 1 inch pieces.Slice bell pepper into 2 inch pieces and zucchini into ½ inch semi-circles or on a bias.Halve tomatoes and finely chop basil leaves.
- Cook the pasta until al dente in salted water, then drain.
- Heat oil in a large pan over medium heat. Add the onion and garlic, cooking for 3-5 minutes until the onion turns translucent and the garlic browns.
- Add corn and beans, cook for 2 minutes, then add zucchini and bell pepper, cook for 3-4 minutes until softened.
- Remove from heat, season with salt and pepper, then add basil, Parmesan cheese, and tomatoes. Toss to combine.
- Toss together drained pasta, lemon juice and cooked vegetables.
- Serve hot or at room temperature with an extra sprinkle of Parmesan on top if desired.
Notes
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