Name: Quick Vegetable Pasta Primavera Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Italian
Ingredients: 12 oz. cavatappi or other short pasta such as penne, fusilli, or orecchiette; 1/2 medium red onion chopped; 2 cups broccoli florets cut into 1-inch pieces; 1 medium yellow squash sliced and quartered; 1 medium zucchini sliced and quartered; 8 oz asparagus trimmed, cut into 1 1/2-inch pieces; 1 medium red bell pepper chopped; 1 1/2 cup cherry tomatoes halved; salt and pepper to taste; 4 cloves garlic minced; 1/4 teaspoon red pepper flakes; 1 1/2 cups frozen petite peas thawed; 1/4 cup fresh basil chopped; 4 tablespoons extra virgin olive oil divided; 1 cup heavy cream (may sub evaporated milk); 1 1/2 cups chicken broth; 1 tablespoon cornstarch; 1 1/2 teaspoons dried oregano; 1 1/2 teaspoons dried parsley; 1/2 teaspoon dried thyme; 2 tablespoons lemon juice; 3/4 cup freshly grated Parmesan cheese divided

Nothing beats the fresh, vibrant flavors of a garden-fresh pasta dish in a flash. This Quick Vegetable Pasta Primavera Recipe boasts crisp veggies brightened with a touch of lemon and creamy Parmesan, making it a perfect weeknight supper or easy dinner party star.

A white bowl sits on a white marbled surface, filled with a colorful pasta salad that has three main layers. The bottom layer consists of pale yellow, spiral-shaped pasta. The middle layer includes peas, bright green asparagus pieces, and diced orange and red bell peppers. The top layer is made up of halved red cherry tomatoes and fresh green basil leaves scattered on top. A thin sprinkle of white grated cheese covers parts of the salad, and two thin lemon slices rest on the side of the bowl. Around the bowl, there are loose basil leaves, half of a lemon, and a small white dish filled with chopped herbs. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Quick Vegetable Pasta Primavera Recipe
Top Tip
How to Serve Quick Vegetable Pasta Primavera Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Quick Vegetable Pasta Primavera Recipe

Why You'll Love This Recipe

I have to say, this recipe feels like a little celebration of veggies in every bite. It’s quick enough for busy nights but tastes like you put in so much effort. It’s fresh, colorful, and the creamy sauce ties everything together without weighing it down.

Speedy Cooking: You get a fresh, vibrant meal on the table in about 30 minutes, perfect for any day.
Veggie Variety: A medley of vegetables means you’re getting tons of flavor and texture in every forkful.
Customizable: Feel free to swap out veggies based on what’s fresh or what you have in the fridge.
Saucy & Comforting: The creamy lemon-Parmesan sauce is the heart of this dish – rich yet refreshing.

The image shows a large metal pan filled with pasta shaped like small curly tubes, mixed with green broccoli florets, bright green peas, cut red cherry tomatoes, and pieces of green asparagus. Fresh green basil leaves are scattered on top, adding a pop of color. A wooden spoon rests inside the pan, partially covered by the pasta mix. The pan is placed on a white marbled surface, and in the background, a white plate with bread is partly visible. The overall look is fresh, colorful, and vibrant, with a mix of smooth pasta and crisp vegetable textures. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The ingredients here balance freshness, texture, and flavor beautifully. The pasta acts as the tasty canvas, while the vegetables bring that snappy brightness. The sauce is your creamy, comforting glue, but it stays light thanks to lemon and herbs.

Flat lay of uncooked cavatappi pasta piled loosely, a small white bowl with golden extra virgin olive oil, a halved medium red onion showing vibrant purple layers, fresh bright green broccoli florets, a sliced and quartered yellow squash with pale yellow skin, a sliced and quartered zucchini in fresh green tones, tender asparagus stalks trimmed and cut, a chopped red bell pepper with glossy skin, a small white bowl filled with halved ripe cherry tomatoes, four whole uncracked brown eggs, several peeled garlic cloves, a small white bowl holding creamy heavy cream, a small white bowl with pale chicken broth, a small white bowl containing light yellow cornstarch powder, dried oregano, dried parsley, and dried thyme arranged neatly as small sprigs and piles, a small white bowl of fresh lemon juice, a white ceramic dish with freshly grated Parmesan cheese, a small pile of thawed petite green peas, and a few sprigs of chopped fresh basil all perfectly arranged in balanced symmetry on a clean white ceramic surface, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Cavatappi (or short pasta): This curly pasta holds sauce and veggies perfectly—penne or fusilli work great too.
Extra virgin olive oil: Adds a fruity richness and helps sauté veggies to tender-crisp perfection.
Red onion: Gives a mild sweetness and depth, brightening the veggie mix.
Broccoli florets: I love these for their crunch and burst of green color.
Yellow squash & zucchini: These mild vegetables soak up the sauce and add lovely texture contrasts.
Asparagus: Adds a distinctive earthy flavor and great snap when cooked al dente.
Red bell pepper: Sweet, fresh, and vibrant, it livens up the dish and adds color.
Cherry tomatoes: They soften just right, some bursting for little pops of juiciness.
Garlic & red pepper flakes: A flavor punch with a subtle kick.
Heavy cream (or evaporated milk): Creates the silky, luscious sauce that coats everything without feeling heavy.
Chicken broth: Adds savory depth and helps thin the sauce to just the right consistency.
Cornstarch: A small thickener so the sauce becomes beautifully creamy but doesn’t get gloopy.
Dried oregano, parsley & thyme: Classic Italian herbs that make the sauce aromatic and layered.
Lemon juice: Brightens the entire dish, balancing the creaminess with fresh acidity.
Parmesan cheese: Freshly grated for best melt and intense cheesy flavor—never sub with pre-grated powders!
Frozen petite peas: A sweet surprise in almost every bite and a pop of green that feels like spring.
Fresh basil: I toss this in at the end for that wonderful herbal lift and aroma.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I usually stick to the veggies listed here because I love their textures together, but this recipe truly welcomes your own spin. You can make it meatier, lighter, or more herbaceous depending on your mood or what’s in your kitchen.

Add Protein: I sometimes toss in grilled chicken or sautéed shrimp to stretch this into a heartier dinner—it pairs so well with the creamy lemon sauce.
Vegan Twist: Swap the cream for coconut milk and Parmesan for nutritional yeast or vegan cheese for a delightful plant-based option.
Extra Veggie Kick: Try adding snap peas, mushrooms, or baby spinach if you want more greens or earthiness.
Heat Things Up: Increase red pepper flakes or throw in a dash of smoked paprika for extra depth and warmth.

Step-by-Step: How I Make Quick Vegetable Pasta Primavera Recipe

Step 1: Perfectly Cook the Pasta

I start by boiling salted water. Cooking the pasta until al dente is key—about 2-3 minutes less than the package suggests. It should still have a slight bite to it, because it’ll continue to cook when mixed with the sauce. Before draining, make sure to save half a cup of that starchy pasta water; it’s gold for adjusting sauce thickness later.

Step 2: Sauté Your Veggies to Tender-Crisp

Heat 3 tablespoons of olive oil and toss in the red onions and broccoli first—they take a little longer and have robust flavors that mellow after cooking a bit. After about 3 minutes, add the squash, zucchini, asparagus, and bell pepper. Season lightly with salt and pepper and cook just two more minutes so everything stays crisp but tender. Then add your cherry tomatoes last and transfer the whole colorful mix to a bowl.

Step 3: Create that Luxurious Sauce

In the same pan—cleaned out now—add the final tablespoon of olive oil and sauté minced garlic with red pepper flakes for just 30 seconds until fragrant. Lower the heat and stir in the cream gently. Whisk chicken broth and cornstarch together, then add it along with oregano, parsley, thyme, and a pinch of salt. Let it simmer and thicken for about 3 to 5 minutes. Finally, stir in half the Parmesan and lemon juice to brighten everything up. Add the peas and chopped basil, letting them warm through gently.

Step 4: Bring It All Together

Return the veggies to the sauce and mix well. Then add your pasta and toss gently to coat everything evenly. Use that reserved pasta water a little at a time if the sauce feels thicker than you like; I often don’t need to add any. Give it one last taste and adjust salt and pepper. Serve it up with an extra sprinkle of Parmesan and fresh basil if you’re feeling fancy.

Top Tip

When I first made this Quick Vegetable Pasta Primavera Recipe, I learned firsthand that timing is everything—especially with the veggies. Here’s what I’ve picked up to make sure your dish turns out vibrant and not mushy.

Don’t Overcook Veggies: Use a timer to keep the veggies tender-crisp. Mushy vegetables can really drag down the whole dish.
Al Dente Pasta: Testing your pasta a few minutes early preserves that perfect texture, especially if you’re reheating leftovers later on.
Use Fresh Parmesan: Freshly grated cheese melts seamlessly, giving you that silky texture and richer flavor that pre-grated can’t match.
Adjust Lemon to Taste: I wrote 2 tablespoons here, but depending on your palate, adding more lemon juice can bring a lovely fresh zing to balance the cream.

How to Serve Quick Vegetable Pasta Primavera Recipe

Vegetable Pasta Primavera - Serving Suggestion

Garnishes

I keep it simple with a sprinkle of freshly grated Parmesan and torn fresh basil leaves—those little touches make the dish pop both visually and flavor-wise. Sometimes I add a drizzle of good olive oil or a light sprinkle of crushed red pepper if folks want a bit more heat.

Side Dishes

I like pairing this pasta primavera with a crisp side salad—arugula with lemon vinaigrette is my go-to—or warm, crusty bread to soak up every creamy drop of sauce. Roasted garlic bread or a rustic focaccia work beautifully.

Creative Ways to Present

For dinner parties, I’ve served this in individual shallow bowls, adding a twirl of fresh basil pesto on top for an extra herb layer. Another fun idea is to stuff hollowed zucchini boats with the pasta primavera mixture for a pretty vegetarian main.

Make Ahead and Storage

Storing Leftovers

Leftovers keep well in an airtight container in the fridge for up to five days. Since everything stays tender-crisp and saucy, it reheats quite nicely without losing texture—just be sure to undercook pasta slightly the first time.

Freezing

I’ve tried freezing it, but because of the cream sauce and vegetables, I prefer to keep this recipe fresh. If you must freeze, do so without the sauce and add fresh sauce when you reheat for best results.

Reheating

I usually warm leftovers gently on the stove over medium-low heat, stirring often and adding a splash of milk or broth to loosen the sauce. The microwave works fine too—just add a splash of liquid and heat in short bursts, stirring in between.

Frequently Asked Questions:

Can I use other types of pasta for this recipe?

Absolutely! While I love cavatappi for its sauce-grabbing curls, short pasta shapes like penne, fusilli, or orecchiette all work fantastic. Just cook them al dente for the best texture.

What’s the best way to avoid mushy vegetables?

The key is cooking the vegetables just until tender-crisp and timing is everything. I suggest sautéing them in batches if needed and using a timer to keep track. Overcooking is the quickest way to lose the fresh texture crucial to this dish.

Can I make this vegan?

Yes! Swap heavy cream for coconut milk or a plant-based cream and replace Parmesan with nutritional yeast or vegan cheese alternatives. The flavor profile changes slightly, but you still get that creamy, comforting feel.

How can I make this recipe ahead of time?

You can cook the pasta al dente, rinse with cool water, and toss with a bit of olive oil before storing. Chop veggies and prepare garlic and basil in advance. Then when you’re ready, sauté veggies, make the sauce, and combine everything for a fresh meal in under 30 minutes.

Final Thoughts

This Quick Vegetable Pasta Primavera Recipe has become my go-to for a fast, feel-good dinner that still feels special. I love how it balances light, fresh veggies with creamy, comforting sauce without ever being boring. Give it a try—you’ll enjoy the simplicity and the vibrant flavors just as much as I do.