This Vegetable Pasta Primavera Recipe is SO easy to make! The best vegetable pasta that is delicious, simple and healthy!
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We can’t get enough healthy recipes that are loaded with veggies in our home and love our fried cauliflower rice and goat cheese pasta, but this pasta with vegetables is quickly becoming a go-to for us!
This recipe has over 4 cups of veggies and takes less than 30 minutes to get on your table! It’s also vegetarian if you are doing meatless Mondays and can easily be made vegan.
This pasta primavera is perfect for your Spring or Summer cookout or a quick weeknight dinner!
why we love this vegetable pasta recipe
There are so many things to love about this recipe and here are some of the reasons it’s a favorite for us:
- Easy to make – Everything comes together in less than 30 minutes and in one pan, meaning fewer dishes!
- Veggie loaded – This recipe is already packed with veggies, but you can definitely add whatever veggies you have on hand. It’s also vegetarian and can be made vegan by omitting the cheese!
- Light and low calorie – Each serving of pasta primavera has only 202 calories and is a perfect light Spring or Summer dish!
What is Pasta Primavera?
Pasta Primavera is a spring dish of veggies and pasta. It uses in season vegetables, olive oil and cheese to create a delicious dish!
What does primavera mean in Italian cooking?
Primavera means “spring”. Typically pasta primavera means that the dish is made with vegetables that are in-season in the spring.
What is primavera sauce made of?
Typically, a primavera sauce is a light sauce with either broth or wine and parmesan cheese.
Primavera Pasta with Veggies Ingredients
To make this primavera pasta you’ll need the following:
- olive oil
- onion, garlic
- red pepper flakes, salt, pepper
- cherry tomatoes, mushrooms, zucchini, frozen corn
- Parmesan cheese
- white wine
- fresh basil
You can find substitutions for all of these ingredients below in the green shaded substitutions box.
How to Make Primavera Pasta
- Cook pasta per directions on the box.
- Sauté onions, garlic, salt, pepper, and red pepper flakes in olive oil for 5 minutes.
- Add mushrooms and white wine and cook for 5-7 minutes.
- Before draining the pasta, scoop ½ cup of starchy pasta water out of the pot.
- Add tomatoes, zucchini, frozen corn to the pan with the veggies and sauté for 3 minutes.
- Remove pot from heat. Stir in cooked pasta, pasta water, parmesan cheese, and fresh basil.
Vegetable Pasta Recipe Substitutions & Variations
Vegetables: Any vegetables can be added to this recipe. We like stirring in spinach or arugula at the end. Peppers or peas are great to add in as well!
Gluten Free: Use gluten free pasta.
Pasta: We used fusilli for this recipe but you can use almost any pasta in this dish. Penne, spaghetti, ziti will all work!
Wine: You can omit the wine from this recipe, but it will not be as delicious!
Dairy Free: I haven’t tried making this recipe without parmesan cheese but I think it would work. You could also try using dairy free parmesan cheese.
WW Points: Will vary depending on the plan you follow. Olive Oil: 6SP, Parmesan Cheese: 3SP, Wine: 5SP, Pasta: 15SP (estimated)= 29 points total. 29/4= 7 SP.
Ways to Serve Pasta with Veggies
You can definitely eat this pasta with veggies on its own, but we also love serving it alongside:
How to Store Pasta with Vegetables
We recommend storing pasta with veggies in your refrigerator.
Refrigerating: This will last for up to 4 days in an airtight container in the refrigerator.
Freezing: You can’t freeze this recipe. The pasta will get very soggy and will not hold up well.
Reheating: You can reheat this recipe in the microwave, toaster oven, oven, or on the stove.
Pasta Primavera Recipe FAQ
Almost all veggies are good with pasta! We love zucchini, mushrooms, tomatoes, and any greens! Most vegetables can go right into pasta primavera!
You can add almost anything to pasta! Fresh herbs, some vinegar, dried spices, extra veggies, meat.. anything will go well with pasta! If you like Caprese, try our Caprese Pasta Salad!
Pasta Primavera Recipe
- 2 tablespoons olive oil
- ½ cup onion diced (about ½ a small onion)
- 2 tablespoons garlic minced (about 6 cloves
- ¼ teaspoon salt
- ¼ teaspoon pepper
- ¼ teaspoon red pepper flakes optional
- 1.5 cups cherry tomatoes halved – about 8 oz
- 8 oz mushrooms sliced
- 1 cup zucchini thinly sliced
- 1 cup frozen corn defrosted
- ¼ cup Parmesan cheese
- 1/2 cup white wine
- 8 oz pasta gluten free I necessary
- ½ cup fresh basil sliced thinly
- In a large pot bring water to a boil for pasta.
- Heat olive oil in a separate large sauté pan. Add onions, garlic, salt, pepper and red pepper flakes. Sauté on medium heat for 5 minutes, stirring every minute or so.
- Once onions are translucent, add mushrooms and white wine. Cook for 5-7 minutes until they change color and start to get tender.
- While mushrooms cook, add pasta to boiling water and cook per directions on the package. Note: cook pasta to al dente, about 1-2 minutes less than needed.
- Before draining pasta, scoop ½ cup starchy pasta water out of the pot.
- Add tomatoes, zucchini, frozen corn to the pan with the veggies. Sauté for 3 minutes.
- Remove pot from heat. Stir in cooked pasta, pasta water, parmesan cheese and fresh basil.
- Stir & enjoy!