Pasta Primavera

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Pasta Primavera celebrates the vibrant flavors of spring with its medley of fresh vegetables and pasta. This delightful dish captures the essence of the season by showcasing the bountiful produce available during springtime.

To craft this recipe, tender spring veggies undergo a quick roasting in fragrant olive oil and herbs before mingling with al dente pasta. The result is a harmonious fusion of flavors and textures that’s as satisfying as it is refreshing.

Named after the Italian word for “spring,” Primavera truly embodies the essence of the season, offering a light and invigorating dining experience. With its colorful array of seasonal vegetables, this recipe adds a burst of freshness to your dinner table. What are you waiting for? Try it with homemade crusty Homemade French Baguettes, fresh baked French Bread or some Ciabatta Bread.

This easy-to-follow Pasta Primavera recipe is tailor-made for the home cook, designed to bring out the best of spring and summer produce effortlessly. It’s a dish that celebrates simplicity and versatility, allowing you to showcase the bounty of the season in a single, delightful meal. So, get out your favorite Pasta Pot and get started!

While Pasta Primavera originated as an American creation in the 1970s, its timeless appeal continues to captivate diners with its creamy sauce and vibrant medley of fresh vegetables. Whether you’re looking for a light weeknight meal or planning a springtime gathering, this recipe is sure to impress with its bright flavors and seasonal charm.

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Pasta Primavera

Pasta Primavera

Pasta Primavera is a dish that consists of pasta and fresh vegetables. Spring veggies benefit from a quick roasting in olive oil and herbs before being tossed with pasta. This Pasta Primavera is full of spring vegetables for a light and fresh pasta that you can easily serve up for dinner.


  • Author: Giada De Laurentiis
  • Prep Time: :15
  • Cook Time: :30
  • Total Time: :45
  • Yield: 6 1x
  • Category: Entree
  • Method: Stove Top / Oven
  • Cuisine: Italian


Units Scale
  • 3 carrots, peeled and cut into thin strips
  • 2 medium zucchini or 1 large zucchini, cut into thin strips
  • 2 yellow squash, cut into thin strips
  • 1 onion, thinly sliced
  • 1 yellow bell pepper, cut into thin strips
  • 1 red bell pepper, cut into thin strips
  • 1/4 cup olive oil
  • Kosher salt and freshly ground black pepper
  • 1 tablespoon dried Italian herbs or herbes de Provence
  • 1 pound farfalle (bowtie pasta)
  • 15 cherry tomatoes, halved
  • 1/2 cup grated Parmesan


  1. Preheat the oven to 450 degrees F.
  2. On a large heavy baking sheet, toss all of the vegetables with the oil, salt, pepper, and dried herbs to coat. Transfer half of the vegetable mixture to another heavy large baking sheet and arrange evenly over the baking sheets. Bake until the carrots are tender and the vegetables begin to brown, stirring after the first 10 minutes, about 20 minutes total.
  3. Meanwhile, cook the pasta in a large pot of boiling salted water until al dente, tender but still firm to the bite, about 8 minutes. Drain, reserving 1 cup of the cooking liquid.
  4. Toss the pasta with the vegetable mixtures in a large bowl to combine. Toss with the cherry tomatoes and enough reserved cooking liquid to moisten. Season the pasta with salt and pepper, to taste. Sprinkle with the Parmesan and serve immediately.
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