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A bowl of pasta primavera with a fork in the center.
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4.92 from 12 votes

Pasta Primavera

Pasta Primavera is the perfect Spring dish packed with fresh seasonal vegetables tossed with pasta in a light lemon and butter sauce.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Dinner, Lunch
Cuisine: American
Total Cost: $7.10 recipe / $1.77 serving
Servings: 4 about 1.5 cups each
Calories: 318kcal
Author: Marsha McDougal

Equipment

  • Chef's Knife
  • White Cutting Boards

Ingredients

Pasta and Veggies

  • 8 oz. penne pasta uncooked, $0.49
  • 2 Tbsp olive oil $0.44
  • 1 zucchini $0.94
  • 1 yellow squash $1.01
  • 1 carrot $0.14
  • ½ red onion $0.43
  • ½ cup frozen peas $0.21
  • 1 cup grape tomatoes $1.76
  • 3 cloves garlic cloves minced, $0.24

Sauce

  • ½ cup Parmesan cheese grated, $0.89*
  • 1 tsp dried oregano $0.10
  • ½ tsp salt $0.02
  • ½ tsp black pepper freshly cracked, $0.02
  • 2 Tbsp lemon juice fresh, $0.13
  • 2 Tbsp butter $0.28*

Instructions

  • Start by prepping your vegetables. Wash the vegetables, then cut and slice each vegetable into equal size pieces. Cut the zucchini and yellow squash into half moons, slice the carrots into thin rounds, cut the grape tomatoes in half and slice the red onion into strips.
  • Next bring a large pot of salted water to a boil. Cook the pasta according to the package instructions, or until al dente. Reserve some of the starchy pasta water before draining the pasta in a colander.
  • While the pasta is boiling, saute the vegetables. In a large deep skillet add olive oil and saute carrots and onion over medium heat for 1-2 minutes. Next add zucchini and yellow squash and saute for an additional 1-2 minutes.
  • Next add the minced garlic, grape tomatoes and frozen peas. Season the vegetables with salt, pepper and dried oregano. Saute for an additional 1-2 minutes, then turn the heat off.
  • Add the butter to the skillet along with the fresh squeezed lemon juice and stir well to combine. Either add the cooked and drained pasta to the skillet, or transfer the pasta and vegetables to a large bowl. Add grated parmesan cheese and some of the reserved pasta water. Stir the vegetables with the pasta until well combined. Serve with fresh chopped parsley (optional garnish) and enjoy!

See how we calculate recipe costs here.

Notes

*To make this recipe vegan and dairy-free, swap the butter and Parmesan cheese for your favorite plant-based butter and cheese. Nutritional yeast is another good alternative for Parmesan cheese as it has a naturally savory, cheesy-like flavor. Start with 1-2 Tbsp, then add more to taste.

Nutrition

Serving: 1serving | Calories: 318kcal | Carbohydrates: 55g | Protein: 14g | Fat: 5g | Sodium: 532mg | Fiber: 5g