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Springtime Veggie Pasta Primavera

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  • Ready in: Prep: 15 M, Cook: 15 M, Total: 30 M
  • Serves: 8
  • Complexity: easy
Springtime Veggie Pasta Primavera

Loaded with a rainbow of springtime vegetables and lots of Parmesan, this garden-fresh pasta primavera is a delicious and healthy spring side dish!


  • 1 lb farfalle pasta or pasta cut of your choice
  • 2 cups fresh broccoli florets
  • 2 cups asparagus spears trimmed and cut into 2-in pieces
  • 1 large sweet pepper diced
  • 1 medium onion diced
  • 4 cloves garlic minced
  • 3 tablespoons olive oil
  • 1 cup fresh spinach roughly chopped
  • 1 cup frozen peas
  • 1 cup cherry tomatoes halved
  • 1/4 cup lemon juice
  • 2 tablespoons minced fresh basil
  • Salt and pepper to taste
  • Grated Parmesan cheese for topping
  • Step by Step Directions

    1. Cook pasta according to package instructions, reserving 1/2 cup pasta cooking water. Set aside.

      In a large skillet over medium-high heat, saute broccoli, asparagus, pepper, onion, and garlic in olive oil until veggies are just tender, about 7-10 minutes. Stir in spinach, peas, and cherries tomatoes and continue cooking an additional 5 minutes.

      Remove cooked veggies from heat and stir in cooked pasta, 1/2 cup reserved pasta cooking water, lemon juice, and basil. Season with salt and pepper to taste and top pasta primavera with grated Parmesan cheese. Serve warm.

      Recipe Notes

      Store pasta primavera in refrigerator up to 4 days.

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