This delicious and easy pasta primavera is loaded with fresh, seasonal veggies and tossed in a simple garlic and oil sauce that lets all the flavors shine.
It's one of those classic dishes you'd find at an Italian restaurant, but let's be real, this homemade version is so good and simple that you will definitely skip the takeout.
This recipe was updated on March 23rd 2025 to revise paragraphs, add in frequently asked questions, and create a better user experience.
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Recipe at a Glance:
- Cook Level: Super easy for literally anyone to make. Very straightforward recipe with quick steps.
- Cooking Time: This recipe will take just under 30 minutes.
- Best Served For: Easily serve this for dinner for your family on a busy weeknight, for you and your partner, a family dinner, or bring buffet style to a potluck.
- Pair With: Breaded chicken cutlets for more protein, herbed garlic bread for a little crunch, and a yummy after dinner drink like a homemade espresso martini with baileys.
- Swaps and Subs: Use any pasta with this dish, and if you're gluten free, that works too! Take out the brussel sprouts or broccoli, and add in cauliflower or you can take out the spinach and use kale instead.
Tried and True Tips
- Use Al Dente Pasta - When you cook the pasta, cook it 2 minutes less than what the package suggests so that the pasta is al dente, or "to the tooth" so that there is a little resistance when you bite into it. Trust me, no one wants soggy pasta.
- Add in the Thicker Veggies First - Broccoli will take longer to soften then spinach or zucchini, so layer in the veggies starting with the thickest ones like broccoli or even carrots. Let them soften first, then add in the others.
- Vary the Veggies - This recipe lends itself to using a variety of different veggies in various colors like bell peppers, cherry tomatoes, asparagus. If you'd prefer, you could use frozen vegetables too!
Important Ingredients
- Pasta - For this particular recipe, my go to is short pastas like a rigatoni or a penne. You could also use a long pasta like a linguine or fettuccine. I don't really love a spaghetti or thinner pasta like angel hair. Also, if you do use gluten free pasta, cook the pasta 1-2 minutes less.
- Vegetables - The veggies you use depends on what you have on hand, but also what is in season, too. For a primavera, think fresh and seasonal, but typically a primavera includes spinach, broccoli, carrots, zucchini, sometimes peas or corn, but choose what works for you.
- Garlic - Garlic is an important ingredient in this dish as we are making this primavera with a garlic and oil sauce. Preferably, I like thinly slicing garlic for this dish.
- Oil - I highly recommend using extra virgin olive oil to make the sauce for this. You will be using quite a bit of the oil to not only sauté the vegetables, but make the garlic and oil sauce.
- Parmesan Cheese - Adding fresh grated parmesan cheese on top of the pasta just amplifies the flavors of the dish, and is also a very classic garnish in many Italian pasta recipes.
Be sure to check out the recipe card at the end of this post for more information about quantities, measurements, and specific cooking instructions.
Step by Step Directions
Prep a pot of water and bring to a boil. Boil the pasta of choice according to package instructions and drain. Set aside.
Meanwhile, in a large frying pan, heat oil and garlic until fragrant. Add in the carrots, brussel sprouts, broccoli, and begin to let the vegetables sweat. Cover for 5-7 minutes. Once the vegetables begin to soften, add in the spinach and cover again. Add in a little more oil or even water to deglaze the pan and let the vegetables steam/simmer.
After another 7-8 minutes of cooking, uncover the pot and add a little salt, pepper, and parmesan cheese. Pour the vegetables into the pasta pot then stir to combine. Serve warm.
Frequently Asked Questions
Do I have to sauté the vegetables or can I just roast them and add to the pasta?
Primavera translates to "lightly sautéed spring vegetables," so a traditional pasta primavera recipe includes a garlic and oil (or sometimes marinara) sauce in a pan with sautéed vegetables. However, if you'd rather roast the veggies and toss into drained pasta and drizzle finishing oil and some garlic, you can do that too.
How do I store any leftovers? Will this freeze well?
Add any leftover pasta to an airtight container and store in the refrigerator for up 4 days. If you want to throw this in the freezer you can too! Use a freezer-friendly container and store for up to one month. Defrost in the fridge overnight.
When you want to warm it up, add the contents to a frying pan with two tablespoons of water on a medium heat. Stir and cook until warm.
What can I do to give this recipe more heat or more acidity?
Add in a shake of red pepper flakes when sautéing the vegetables and squeeze half of a lemon on top before plating. There are many different components of a dish that make it balanced, and that includes having a little heat (whether it's literal heat to cook or added heat like peppers or spice) and some acidity, which comes from lemon or even the garlic.
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Easy Pasta Primavera Recipe
Equipment
- 1 pot
- 1 strainer
- 1 cutting board
- 1 frying pan
Ingredients
- 1 cup broccoli florets
- 1 cup fresh baby spinach
- 1 cup brussel sprouts trimmed and sliced in half
- 1 large carrot thinly sliced
- 3 garlic cloves thinly sliced
- 4 tablespoon oil avocado or olive oil
- 1 lb pasta
- salt
- pepper
- 1 tablespoon parmesan cheese
Instructions
- Prep a pot of water and bring to a boil. Boil the pasta of choice according to package instructions and drain. Set aside.
- In a large frying pan, heat oil and garlic until fragrant. Add in the carrots, brussel sprouts, broccoli, and begin to let the vegetables sweat. Cover for 5-7 minutes.
- Once the vegetables begin to soften, add in the spinach and cover again.
- Add in a little more oil or even water to deglaze the pan and let the vegetables steam/simmer.
- After another 7-8 minutes of cooking, uncover the pot and add a little salt, pepper, and parmesan cheese.
- Pour the vegetables over the pasta and stir to combine. Serve warm.
Maggie F says
Delicious. Easy to make on a busy night. Healthy. Does it all.
Morgan Peaceman says
Thank you so much! This is a fav of mine, so glad you liked it!!
Amy V. says
After a long day at work, I wanted something healthy, quick and easy and this was exactly that. Not only that, but it was fresh and delicious.
While the pasta cooked I sautéed the veggies and dinner was ready on 15 minutes. It’s the perfect summer pasta and one I will make again and again and who knows, might play around with other veggies!
Patty says
Pasta primavera. Great, used different veggies besides yours including Brussels sprouts. Instead of seasoning, I added 2 T pesto.
nomastehungry says
I love the addition of brussel sprouts, and I am a huge fan of pesto, thanks for sharing!!
Wendy says
We are a big pasta family, and when I came across this recipe on the internet I knew I had to try it. Made this just this past week and it was very easy to make, and tasted great. We loved the vegetables in it too.