Pasta Primavera with Fresh Spring Vegetables Pasta Primavera with Fresh Spring Vegetables

Pasta Primavera with Fresh Spring Vegetables

Spring is just around the corner, so this particular recipe incorporates some of our favorites things about the season, fresh veggies! Pasta primavera, like a lot of Italian recipes, can be personalized and prepared in any number of ways. We've tailored this version to include fresh garden vegetables, a little olive oil, some fresh lime juice, and a dash of salt and pepper for taste. If that sounds like a recipe light on calories, but loaded with flavor, that's because it is! So no need to feel guilty if you go back for another serving, or two... Enjoy!


  • 1 pound bow tie pasta, or pasta of your choice
  • 1 cup fresh spinach
  • 1 cup frozen peas
  • 2 cups fresh broccoli
  • 1 cup cherry tomatoes, halved
  • 1 large sweet pepper
  • 1 medium onion, diced
  • 4 cloves garlic, minced
  • 1/4 cup lemon juice
  • 2 tablespoons fresh basil, minced
  • 3 tablespoons olive oil
  • Salt and pepper, seasoned to taste
  • Freshly grated parmesan

How to Make

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

STEP 2: In a large skillet over medium-high heat, sauté broccoli, pepper, onion, sweet pepper 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.

STEP 3: 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. Enjoy!


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