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Perfect Pasta Primavera

This Perfect Pasta Primavera is everything a spring or summer dinner needs. It’s light on calories, big on flavor, and bursting with all the colorful seasonal vegetables.

pasta primavera
Pasta Primavera is the perfect fresh veggie pasta dish for the whole family.

Pasta Primavera with Seasonal veggies

This awesomely Perfect Pasta Primavera is for all of us who want (need) an easy and totally yummy way to multiply colorful veggies in our lives. After all, Primavera literally means mixture of fresh vegetables.

Tell me I’m not the only person who desperately throws together an obligatory little salad next to a slice of pizza on Monday nights just to fulfill my veggie quota of the day.

And I’m not the only mama who repeatedly calls on frozen peas+carrots to round out her kids’ dinner plates in between music lessons and soccer games.  (I’m not the only one…right?)

Pasta Primavera is a saving grace in the universe of food pyramids…

pasta primavera
Colorful veggies sautéed in olive oil

Pasta Primavera is healthy and flavorful

This Pasta Primavera is so shockingly delicious, we could eat this on a daily basis.

It’s beyond nourishing. Our bodies crave these colorful veggies and antioxidant fueled extra virgin olive oil.

And it’s unbelievably easy to make a big batch of pasta primavera bliss. Maybe you’ll be lucky enough to have leftovers. It’s helpful to have a jumbo, deep-sided skillet which I use almost daily.

I personally like to make double of everything for two nights’ worth of dinners. My peeps know about leftovers. And they don’t mind this one at all.

Here’s to a spring and summer full of all the colors in one yummy plate.

Don’t forget the dry rosè 🙂

pasta primavera

Pasta Primavera
Commonly Asked Questions

Is there protein in pasta primavera?

Though pasta primavera is generally meatless and well suited for vegetarians, dry pasta itself and any added cheeses contain protein for a satisfying meal.

What is pasta primavera sauce made of?

Many pasta primavera sauces contain heavy cream, but this lightened up version makes smart use of broth and seasonings for all the flavor with the additional fat.

How can I make pasta primavera ahead of time?

To prepare your pasta primavera dinner in advance, follow the recipe as written, but keep the cooked veggies and cooked pasta separate until ready to serve. Be sure to toss cooked pasta with enough olive oil to keep it from sticking.

What if I accidentally threw out the reserved pasta water?

Use broth of your choice in place of the reserved pasta water, as needed.

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Did you make this?

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Pasta Primavera

Perfect Pasta Primavera

5 from 9 ratings
This Pasta Primavera is everything a spring or summer dinner needs. It's light on calories, big on flavor, and bursting with all the colorful seasonal vegetables. So good, we could eat this every night.
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Servings: 6
Author: Amy Dong


  • 16 oz dry pasta, such as spaghetti
  • 4 TB extra virgin olive oil, plus more for drizzling
  • 1 onion, chopped
  • 8 cloves garlic, chopped
  • 2 cups broccoli florets
  • 2 cups matchstick carrots
  • 1 large red bell peppers, seeded and thinly sliced
  • 1 large yellow squash or zucchini, sliced
  • 1 cup grape tomatoes, halved
  • 1 cup mushrooms, sliced
  • 1 ½ TB dried Italian seasoning
  • 1 tsp kosher salt
  • ¼ tsp freshly ground black pepper
  • 1 TB cornstarch
  • 2 cups regular strength chicken broth , or vegetable broth, if keeping vegetarian
  • Optional Garnish: Freshly grated parmesan cheese, freshly sliced basil leaves


  • Cook Pasta: Bring a large pot of generously salted water to boil. Cook pasta according to package instructions, just to al dente; do not overcook. When pasta is done, reserve 1/2 cup of the pasta water and set it aside. Return drained pasta to pot and drizzle cooked/drained with enough oil to prevent sticking; cover to keep warm.
  • Cook Veggies: While pasta is cooking: heat olive oil in a large heavy skillet over medium-high heat. Add onions and stir 2-3 min. or until softened. Add garlic, stirring 1 minute. Add broccoli and carrots, stirring 2-3 min. Add bell pepper and cook another 2 min. Add the squash/zucchini, tomatoes, and mushrooms, stirring 2-3 minutes or just until all veggies are softened to your preference.
  • Season: Add Italian seasoning, salt, and pepper to the veggie mixture, stirring to combine well. Dissolve 1 TB cornstarch in 2 cups broth; when fully dissolved, add to the veggie mixture and bring to a boil until thickened.
  • Combine: Pour veggie mixture over cooked pasta in pot. Gently toss to combine; add some of the reserved pasta water if needed. Add additional kosher salt and freshly ground black pepper, to taste (I add about 1/4 tsp here.) Serve immediately with freshly grated parmesan and fresh basil.


Leftovers are delicious, but may need to be "thinned out" with additional broth upon reheating.
If you enjoyed this recipe, please come back and give it a rating ♡

Nutrition (per serving)

Calories: 428kcal | Carbohydrates: 70.3g | Protein: 13.2g | Fat: 11.1g | Saturated Fat: 1.6g | Cholesterol: 1.7mg | Sodium: 563.4mg | Fiber: 6.1g | Sugar: 8.1g
Course: Dinner, Main
Cuisine: Italian
Diet: Low Lactose
Method: Stovetop

Add a comment

Recipe Rating


    • Rani Thapar

    why the cornstarch? Can we not add it?

      • Amy Dong

      The cornstarch helps thicken a bit – you can omit it if you prefer. Enjoy! 🙂

    • Chenée
    • 5 stars

    This pasta has all the fresh spring flavors I love! Thanks for this amazing recipe!

      • Amy Dong

      You’re so welcome!

    • Jenny
    • 5 stars

    This pasta primavera is lovely! Your recipe is easy and fuss-free, a great substitute for my usual red sauce recipe. Thanks so much; we will definitely make it.

      • Amy Dong

      You’ll love it!

    • Lauren Michael Harris
    • 5 stars

    This pasta primavera is such a great way to get in more veggies in a way that tastes amazing! We will be making this more often for sure!

      • Amy Dong

      So glad you guys enjoyed this dish!

    • Dennis
    • 5 stars

    When you say perfect pasta primavera you weren’t kidding! My family loved sitting down to this delicious pasta dish!!

      • Amy Dong

      That’s awesome!

    • Lori | The Kitchen Whisperer
    • 5 stars

    I am crushing HARD on this recipe! It’s so light and crazy easy to make! Definitely a family favorite!

      • Amy Dong

      Thank you!

    • Megan
    • 5 stars

    I just love this recipe. It is so easy to make and tasty on its own as well as with any protein I choose to toss in too. Thanks for a 5 star recipe.

      • Amy Dong

      Aww, so glad you loved it!

    • Amanda Mason
    • 5 stars

    My son and I devoured this dish! So good and really flavorful! I love that it has so many healthy vegetables. And I used fettuccine noodles instead of spaghetti. So unbelievable good!!

      • Amy Dong

      So happy you guys enjoyed this!

    • Bernice
    • 5 stars

    What a stunning pasta dish! It checks all the boxes for me. Easy to make, delicious, and full of veggies! This recipe is a keeper.

      • Amy Dong

      Yay, Bernice!

    • Devan
    • 5 stars

    Although I disagree with the use of cornstarch in this pasta, the recipe was otherwise phenomenal and perfect for the hot summer weather. Your photos are absolutely gorgeous too. Thanks for sharing this and for your hard work!

      • Amy Dong

      Thanks, Devan!

    • Patti Lynn Hernandez

    Looks yummy

      • chewoutloud

      Thanks, Patti! 🙂

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