Healthy Pasta Primavera Recipe
If you’ve had pasta primavera at a restaurant, it was probably loaded with fat and calories. This homemade healthy pasta primavera recipe is lighter and fresher, made with veggies from the local farmers market. No butter, no cream, just incredible flavor in every bite.
Pasta primavera is a classic pasta dish, but most restaurant versions are made with a heavy, creamy sauce that hides all the goodness of fresh vegetables. This homemade version skips the cream, focusing on vibrant, seasonal vegetables roasted to perfection. Tossed with al dente pasta, a splash of pasta water, and freshly grated parmesan cheese, it’s simple, wholesome, and ridiculously good. This tomato crostini would be a wonderful appetizer before this meal, too!
The best part is you can mix and match your favorite fresh produce, making it perfect for any time of year. Whether you’re using cherry tomatoes and zucchini in the summer or swapping in fresh asparagus and green beans in the spring, this easy pasta primavera recipe is always fresh and full of flavor!
Why You’ll Love Our Pasta Primavera
- Loaded with fresh veggies – Yellow squash, zucchini, red bell pepper, and snap peas add bright colors and fresh flavors.
- No heavy cream needed – A simple sauce made with olive oil and pasta water keeps things light but still satisfying.
- Super easy – Roast the veggies, cook the pasta, and toss it all together. That’s it!
What You Need to Make It
I got all these ingredients at my local farmer’s markets. Not only were they super fresh, but I love knowing I’m supporting local businesses. If you’re ever in my area, check out the Bradenton Publix Market for fresh fruits and veggies, fresh and dried pasta, cheeses, and a plethora of hand-crafted items.
- zucchini
- yellow squash
- sweet onion
- cherry tomatoes
- snap peas
- parmesan cheese
- garlic
- olive oil
- fusilli pasta or any short pasta
- Italian seasoning, salt and black pepper
Variations
- Swap the pasta – Whole wheat pasta, spaghetti noodles, or gluten-free pasta all work.
- Try different vegetables – Fresh asparagus, green beans, or red onion are great options.
- Make it spicy – A pinch of red pepper flakes adds a little heat.
- Add a citrus kick – Lemon zest or a squeeze of lemon juice brightens up the flavors.
- Go dairy-free – Skip the parmesan or use nutritional yeast for a vegan pasta primavera.
- Wine– A splash of white wine in the sauce adds great depth of flavor.
How to Make Easy Pasta Primavera
Preheat oven to 450°F. Heat a large pot of salted water to a boil.
Cut zucchini and squash into half moons, pepper into strips, and dice onion.
Add the freshly minced garlic.
Trim snap peas and place them with all the other vegetables except tomatoes into a large bowl.
Add olive oil, seasoning, salt, and pepper. Toss well so all veggies are lightly coated with oil and seasoning is distributed well.
Spread veggies on a sheet pan in an even layer.
Place the sheet of veggies in the oven and roast for 20 minutes, tossing them about halfway through. In the meantime, cook the pasta according to directions. Set aside one cup of pasta water before draining.
Pour pasta back into the pot and add roasted vegetables, fresh cherry tomatoes, and parmesan cheese. Add enough pasta water to make the dish creamy. Stir to combine, then serve with a drizzle of olive oil.
I served this warm the first time we had it for dinner, but the next day it was really delicious cold, too!
Storage Instructions
Store leftovers in an airtight container for up to 4 days. When ready to enjoy just reheat it in a skillet over medium heat.
I do not recommend freezing this pasta.
Top Tips
- Roast the vegetables in a single layer. Crowding the pan traps steam, preventing caramelization. Spread them out so they roast evenly.
- Stir in the cheese once it’s off the heat to prevent clumping and to ensure it melts smoothly into the pasta.
- Season every step of the way. Salt the pasta water, season the vegetables before roasting, and taste before serving.
- Try to cut the veggies into similar sizes. This helps everything cook at the same rate, so nothing turns mushy or stays undercooked.
- If possible, use freshly grated parmesan. Pre-shredded cheese doesn’t melt as well and can make the dish clumpy.
Sure! Stir in a little cream cheese or a splash of heavy cream for a rich cream sauce.
Yes! It reheats well, but add a little extra olive oil or a splash of vegetable broth before serving.
Penne pasta, fusilli, or any short pasta shape is a good choice for holding onto the sauce and veggies.
Absolutely! Grilled chicken, shrimp, or chickpeas are great ways to add extra protein.
Fresh vegetables work best, but if using frozen, roast them straight from frozen and increase the baking time slightly.
More Pasta Dishes
How to Cook Grape Tomatoes for Pasta
Healthy Pasta Primavera
Equipment
- Dutch oven
Ingredients
- 2 yellow squash
- 2 zucchini
- 1 orange pepper
- 2 cups snap peas
- ½ onion sweet or Vidalia
- 3 garlic cloves minced
- 1 ½ tablespoons Italian Seasoning
- 2 teaspoons kosher salt
- 1½ teaspoons ground black pepper
- ¼ cup extra virgin olive oil
- 12 ounces fusilli pasta or any short pasta
- 8 ounces cherry tomatoes
- 1 cup parmesan cheese freshly shredded
Instructions
- Cut zucchini and squash into half moons, pepper into strips, and dice onion. Trim snap peas.
- Preheat oven to 450 degrees.
- Heat a large pot of salted water to a boil.
- Place all vegetables except tomatoes into a large bowl and add olive oil, seasoning, salt and pepper. Toss well so all veggies are lightly coated with oil and seasoning is distributed well. Spread veggies on a baking sheet.
- Place sheet of veggies in the oven and roast for 20 minutes, tossing them halfway through.
- Cook pasta according to directions. Our pasta was done in just 5 minutes, but different varieties need more time. Set aside one cup of pasta water. Drain pasta.
- Pour pasta back into pot and add vegetables. Add fresh cherry tomatoes, parmesan cheese, and enough of the pasta water to make the dish a bit creamy. Add a splash of olive oil. Stir to combine. Serve.
