This last weekend we cooked dinner at my brother-in-law’s house and it was delish! I really wanted something light, but still yummy, and this Pasta Primavera Recipe was perfect. We are huge asparagus fans so anything with asparagus gets us excited. Although the dish has no meat I really don’t think you miss out on anything. In fact the husband and I like having meatless meals every now and again as long as all of the flavor is still there. I bet you could throw in some grilled chicken and that would be sooooo good!

How Do You Tell If Pasta Is Done?

The best way to tell if pasta is done is to taste it.

Pasta should be cooked to al dente, or firm to the bite.

The old saying that pasta is done if it sticks to the wall is false.

If it sticks to the wall, it is over-done.

Can you Reheat Pasta?

Reheating pasta with sauce can be done one of three ways.

Bake it at 350 degrees in a foil-covered baking dish, warm it in a saucepan over medium-low heat, or re-heat, covered, in the microwave.

Plain pasta is best reheated on the stove top.

On the stove, bring a large pot of water to boil, fill a strainer with pasta and dip in the boiling water until hot.

How Long Will Pasta With Sauce Keep?

Cooked pasta that has been tossed with sauce will keep for 4-5 days in the refrigerator.

Store pasta in an airtight container in the refrigerator.

Pasta Primavera Recipe

Pasta Primavera

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Servings: 6
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes


I really wanted something light, but still yummy, and this Pasta Primavera was perfect.


  • 10 ounces Penne
  • 10 Asparagus Spears, tough ends snapped, halved lengthwise and cut on the diagonal into 3/4" pieces
  • 1 Yellow Squash, medium, cut into 1/2" dice
  • 1 Cup Matchstick Carrots
  • 1 Red Bell Pepper, sliced thin
  • 3 Tablespoons Butter, unsalted
  • 1/3 Red Onion, Sliced
  • 3 Cloves Garlic, medium, pressed through a garlic press or minced
  • Zest of 1 Lemon
  • 2 Teaspoons Dried Italian Seasoning
  • 1 Cup Grape Tomatoes
  • 1/2 Cup Pasta Water
  • 2 Tablespoons Lemon Juice, fresh
  • 1/2 Cup Heavy Cream
  • 1 Cup Peas, Fresh preferred or frozen
  • 1/2 Cup Parmesan , freshly grated
  • 1/4 teaspoon Red Pepper Flakes, optional
  • 1/4 Cup Chopped Fresh Basil
  • 1 Tablespoon Chopped Fresh Curly Parsley


  • Bring 4 quarts of water to a rolling boil in a large pot for the pasta.
  • Add in a good handful of salt. Add pasta. Cook al dente or until pasta is slightly undercooked. Do not drain!! Using a spider (I cannot live without mine!) remove pasta from water into a colander. Reserve cooking liquid!!
  • While pasta is cooking, heat a large skillet to medium heat. Add the olive oil and the add the asparagus, onions and peppers. Sauté for 2 to 3 minutes, stirring occasionally to avoid sticking. Transfer to a dish.
  • Add in the zucchini and carrots and season everything with salt and pepper, and cook for 1 to 2 minutes or until vegetables are tender, yet crisp. Transfer the vegetables to the dish with the asparagus.
  • Meanwhile, heat 3 tablespoons of the butter in the now-empty skillet over medium high heat until foamy. Add the garlic and cook for 30 seconds .
    3 Tablespoons Butter
  • Stir in the lemon zest, Italian Seasoning, salt again and tomatoes, cooking until the tomatoes begin to brown.
  • Add 1/2 cup of starchy cooking liquid leftover from pasta. Bring the mixture to a boil and reduce to a simmer for five minutes — the tomatoes should be starting to burst. If they haven’t gently push on them using the back of a wooden spoon. You only want about half to burst.
  • Add the peas.
  • Stir in the heavy cream and 2 tablespoons of lemon juice along with half of the cheese.
  • Reduce heat to medium and simmer until slightly thickened, about 4 min.
  • Add the veggies, basil, along with the pasta into the large skillet.
    2 Tablespoons Lemon Juice
  • Add remaining fresh Parmesan cheese and herbs. Top with red pepper flakes and serve!
    1/2 Cup Parmesan


Left overs will keep in the refrigerator for 2-3 days


Serving: 1gCalories: 392kcalCarbohydrates: 50gProtein: 14gFat: 16gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.2gCholesterol: 43mgSodium: 219mgPotassium: 627mgFiber: 6gSugar: 8gVitamin A: 5601IUVitamin C: 77mgCalcium: 182mgIron: 2mg
Author: Sweet Basil
Course: Over 500 Family Dinner Recipes Ideas

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