Vegetarian Pasta Primavera

Vegetarian Pasta Primavera is a colorful, veggie-packed pasta dish that’s light, fresh, and full of flavor. Loaded with seasonal vegetables and tossed in a simple garlic and olive oil or light cream sauce, this meal is a celebration of spring and summer produce. I love how easy it is to make and how versatile it is for using up whatever veggies I have in the fridge.

Why You’ll Love This Recipe

I love that this dish feels both wholesome and indulgent—it’s creamy and satisfying without being heavy. The fresh vegetables add crunch, color, and natural sweetness, while the pasta brings it all together. It’s quick to make, perfect for meatless meals, and easy to dress up with cheese or herbs. Whether I serve it hot or chilled, this pasta always brings bright flavor to the table.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Pasta (penne, fettuccine, rotini, or your favorite shape)

• Olive oil

• Garlic, minced

• Onion, chopped

• Bell peppers, sliced

• Zucchini, sliced

• Yellow squash, sliced

• Carrots, julienned or thinly sliced

• Broccoli florets

• Cherry tomatoes, halved

• Fresh spinach or arugula

• Salt and black pepper

• Italian seasoning or dried basil and oregano

• Parmesan cheese (optional)

• Lemon juice or zest (for brightness)

• Optional: red pepper flakes, fresh basil, cream or milk for a creamy sauce

Directions

1. I cook the pasta according to package directions until al dente. I reserve ½ cup of the pasta water, then drain and set aside.

2. While the pasta cooks, I heat olive oil in a large skillet over medium heat.

3. I sauté the onion and garlic for 2–3 minutes until fragrant.

4. I add the carrots, bell peppers, broccoli, zucchini, and squash, and cook for 5–7 minutes until slightly tender but still crisp.

5. I stir in the cherry tomatoes and spinach, cooking just until the greens wilt.

6. I season with salt, pepper, and Italian seasoning.

7. I add the cooked pasta and a splash of the reserved pasta water to the skillet, tossing everything to combine.

8. I finish with lemon juice and parmesan (if using), then serve hot, garnished with fresh herbs or extra cheese.

Servings and timing

This recipe makes 4 servings. It takes about 10–15 minutes to prep and 15 minutes to cook—ready in 30 minutes total.

Variations

• I add a splash of cream or milk to the skillet for a light cream sauce.

• For a vegan version, I skip the cheese or use a plant-based alternative.

• I sometimes use whole wheat or chickpea pasta for added nutrition.

• I’ve tossed in roasted vegetables instead of sautéed for a different flavor.

• A pinch of red pepper flakes gives it a little heat.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm it gently on the stove or in the microwave with a splash of water or broth to loosen the sauce. It’s also great served cold as a pasta salad.

FAQs

Can I use frozen vegetables?

Yes, I use frozen veggies in a pinch—just sauté them until tender and drain off excess liquid if needed.

What pasta shape works best?

I like short pasta like penne or rotini because it grabs the veggies well, but long noodles like spaghetti or fettuccine also work great.

Can I add protein to this?

Absolutely. I sometimes add chickpeas, white beans, or grilled tofu for a protein boost.

Is this dish good for meal prep?

Yes. It reheats well and holds up for a few days in the fridge, making it great for packed lunches or quick dinners.

Can I make it gluten-free?

Yes. I use gluten-free pasta and double-check any seasonings or sauces to make sure they’re gluten-free too.

Conclusion

Vegetarian Pasta Primavera is one of my favorite ways to enjoy a big bowl of pasta while still getting in tons of fresh veggies. It’s fast, flexible, and full of bright, satisfying flavors. Whether I’m eating it right off the stove or enjoying it cold the next day, this dish always feels fresh, colorful, and comforting.