Pasta Primavera Recipe
Pasta primavera is the ultimate way to celebrate fresh, colorful vegetables in a creamy, flavorful sauce. It’s a dish that feels both indulgent and light, packed with vibrant flavors and just the right amount of comfort. I first fell in love with pasta primavera during a summer trip to Italy, where I had a version so fresh it tasted like the garden itself. Since then, I’ve tweaked and perfected my own take, balancing the creaminess of the sauce with the brightness of fresh lemon and a kick of spice.
The story behind pasta primavera
Despite its Italian name, pasta primavera actually has roots in North America. It was popularized in the 1970s at a New York restaurant called Le Cirque, where chefs sought to create a dish celebrating fresh, seasonal vegetables. Primavera means “spring” in Italian, but this dish is a year-round delight, changing with whatever veggies are in season. While traditional versions are often made with a light olive oil or butter sauce, this creamy variation takes it to the next level.
Let’s talk ingredients
The sauce: Creamy with a little kick
This sauce is the heart of the dish, combining chicken broth, half and half, and a blend of herbs for a rich, flavorful base. The soy sauce and hot sauce may seem surprising, but trust me—they add a depth of umami and a subtle heat that makes everything pop. If you want to make this vegetarian, simply swap the chicken broth for vegetable broth and omit the bouillon.
The vegetables: Crisp, colorful, and fresh
Broccoli, carrots, red onion, bell peppers, zucchini, peas, and cherry tomatoes make this a rainbow of flavor. Each vegetable brings a different texture, from the crunch of carrots to the sweetness of bell peppers. Feel free to mix and match based on what you have—mushrooms, asparagus, or spinach would also be fantastic.
The pasta: Ziti, but flexible
Ziti works beautifully here because it holds onto the creamy sauce while staying firm. But if you don’t have ziti, no worries! Penne, rigatoni, or even fettuccine would work just as well. Just aim for a shape that can hold plenty of sauce.
The cheese: Parmesan perfection
Freshly grated parmesan melts into the sauce, creating that perfect creamy consistency. If you want a stronger cheese flavor, a mix of parmesan and pecorino romano is a great alternative.

Kitchen gear you’ll need
You don’t need anything fancy to make this dish, but a few key tools make a difference. A large skillet is essential for sautéing the veggies without overcrowding them. A good pot for boiling pasta is a must, and a whisk helps ensure the sauce comes together smoothly. If you don’t have a whisk, a wooden spoon will work, but you’ll need to stir vigorously to prevent lumps.
Step-by-step: Bringing it all together
1. Get everything prepped
Before you start cooking, measure out all your ingredients. This makes the process so much smoother and prevents any last-minute scrambling.
2. Cook the pasta
Bring a large pot of water to a boil, adding about ½ tablespoon of salt. Once boiling, cook the ziti until al dente, then drain and set aside.
3. Sauté the veggies
Heat olive oil in a large skillet over medium-high heat. Add the broccoli, onions, carrots, and bell peppers, cooking for about 3 minutes. Then, add the zucchini, peas, and tomatoes, seasoning with salt and pepper. Cook for another 2-3 minutes, then transfer to a plate.
4. Make the sauce
In the same skillet, melt butter over medium heat and add the minced garlic. Stir for about 30 seconds, then whisk in the flour, cooking for 2 minutes to get rid of the raw flour taste. Slowly add the prepared sauce mixture in small splashes, stirring continuously to keep it smooth. Once it starts to bubble, reduce the heat to a low simmer.
5. Bring it all together
Reduce the sauce heat to low and slowly add the parmesan, stirring until melted. Stir in the lemon juice, then add the drained pasta and toss to coat. Finally, return the cooked veggies to the skillet, stirring everything together until heated through.

Fun variations to try
Make it vegetarian
Swap the chicken broth for vegetable broth and skip the bouillon. You won’t miss the meat at all!
Add protein
If you want to make this a heartier meal, grilled chicken, shrimp, or even Italian sausage would be great additions.
Go gluten-free
Use a gluten-free pasta and replace the flour in the sauce with a cornstarch slurry (mix 1 tablespoon cornstarch with 2 tablespoons water).
Make it extra cheesy
If you love a cheesier pasta, add a handful of shredded mozzarella or fontina cheese.
Try different veggies
Seasonal swaps like asparagus in the spring, butternut squash in the fall, or sun-dried tomatoes for a tangy twist can change up the flavor while keeping it fresh.
How to serve it in style
For a beautiful presentation, serve pasta primavera in a wide, shallow bowl with a sprinkle of extra parmesan and a few fresh basil leaves. A wedge of lemon on the side adds a pop of color and an extra zing of freshness.
Pair it with a simple green salad and crusty garlic bread to round out the meal.
What to drink with pasta primavera
A crisp white wine like Sauvignon Blanc or Pinot Grigio pairs perfectly with the bright, fresh flavors of this dish. If you prefer red, a light-bodied Pinot Noir works well. Not into wine? A sparkling lemonade or an iced herbal tea would be just as refreshing.
Storing and reheating tips
Pasta primavera tastes best fresh, but leftovers can be stored in an airtight container in the fridge for up to 3 days. To reheat, add a splash of broth or cream to loosen up the sauce and warm gently on the stove over low heat. Avoid microwaving at high power, as it can make the sauce separate.
Scaling the recipe up or down
This recipe makes about 4 servings, but it’s easy to adjust. If you want to double it, use a larger skillet so the veggies don’t steam instead of sautéing. For a smaller batch, just halve all the ingredients—though you may want to keep the full amount of sauce because, let’s be honest, extra sauce is never a bad thing.
Troubleshooting common issues
Sauce too thick? Add a splash of warm broth or milk to thin it out.
Sauce too thin? Let it simmer a little longer, or add an extra sprinkle of parmesan.
Pasta sticking together? Toss it with a little olive oil after draining.
Veggies too soft? Cook them for less time next round or use a higher heat for a quick sear.
Ready to try it?
This pasta primavera is one of those recipes that never gets old. It’s fresh, creamy, and totally customizable. Whether you stick to the original or put your own spin on it, I’d love to hear how it turns out!

FAQs
Can I make this ahead of time?
You can prep the veggies and sauce ahead, but for the best texture, cook the pasta fresh.
What’s the best way to store leftovers?
Keep them in an airtight container in the fridge for up to 3 days.
Can I freeze pasta primavera?
The sauce doesn’t freeze well due to the cream, so I don’t recommend it.
What pasta shapes work best?
Ziti, penne, or rigatoni are great choices.
Can I make this dairy-free?
Yes! Use coconut milk or a dairy-free creamer in place of half and half, and swap the parmesan for a plant-based alternative.

Pasta Primavera Recipe
This creamy pasta primavera is packed with fresh veggies and a flavorful sauce. Perfect for a light yet comforting meal!
- Total Time: 35 minutes
- Yield: 4 1x
Ingredients
Sauce
- 1 ¼ cups chicken broth
- 1 ¼ cups half and half
- ½ chicken bouillon cube
- 1 teaspoon soy sauce
- 1 teaspoon hot sauce
- ¾ teaspoons EACH: dried parsley, basil, oregano, mustard powder
- 1 pinch red pepper flakes
Vegetables and Pasta
- 2 tablespoons olive oil
- 2 cups broccoli florets, cut into bite-sized pieces
- ½ cup carrots, julienned
- ½ cup red onion, sliced
- 1 cup red bell pepper, sliced
- ½ zucchini, cut into chunks (equal to 1 ½ cups)
- ½ cup frozen peas
- 1 cup cherry tomatoes, halved or quartered
- salt/pepper, to taste
- 3 tablespoons butter
- 3 cloves garlic, minced
- 3 tablespoons flour
- 1 cup freshly grated parmesan cheese
- ½ lb. ziti
- 2 tablespoons lemon juice
Instructions
1. Get everything prepped
Before you start cooking, measure out all your ingredients. This makes the process so much smoother and prevents any last-minute scrambling.
2. Cook the pasta
Bring a large pot of water to a boil, adding about ½ tablespoon of salt. Once boiling, cook the ziti until al dente, then drain and set aside.
3. Sauté the veggies
Heat olive oil in a large skillet over medium-high heat. Add the broccoli, onions, carrots, and bell peppers, cooking for about 3 minutes. Then, add the zucchini, peas, and tomatoes, seasoning with salt and pepper. Cook for another 2-3 minutes, then transfer to a plate.
4. Make the sauce
In the same skillet, melt butter over medium heat and add the minced garlic. Stir for about 30 seconds, then whisk in the flour, cooking for 2 minutes to get rid of the raw flour taste. Slowly add the prepared sauce mixture in small splashes, stirring continuously to keep it smooth. Once it starts to bubble, reduce the heat to a low simmer.
5. Bring it all together
Reduce the sauce heat to low and slowly add the parmesan, stirring until melted. Stir in the lemon juice, then add the drained pasta and toss to coat. Finally, return the cooked veggies to the skillet, stirring everything together until heated through.
Notes
How to serve it in style
For a beautiful presentation, serve pasta primavera in a wide, shallow bowl with a sprinkle of extra parmesan and a few fresh basil leaves. A wedge of lemon on the side adds a pop of color and an extra zing of freshness.
Pair it with a simple green salad and crusty garlic bread to round out the meal.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: dinner