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Lemony Herb Pasta Primavera Recipe In Easy Pasta Recipes
ThisPasta Primaverarecipe is the perfect spring dinner idea! Enjoy a colorful plate of penne pasta with all of your favorite garden vegetables. My kiddos call this Rainbow Veggie Pasta and it’s a very accurate description!
Whether it means going to your local farm stand or walking out into your own garden, you’re going to want to pick out some fresh vegetables to make this Pasta Primavera recipe. This is a springtime dinner or lunch at its absolute best! My kids call this dish Rainbow Veggie Pasta and it’s a staple around here!
Penne pasta is tossed in a simple olive oil and herb dressing, and carrots, tomatoes, and even squash, are added into the mix as well. Top it with some parmesan cheese, and it’s ready for the table! We like to serve it with a little garlic bread on the side, but it really doesn’t need much else!
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Pasta primavera is an American dish that was invented in the 1970s. ‘Primavera’ is the Italian word for springtime, and it references all of the freshly-grown spring vegetables that are included in the meal.
You’ll need a good selection of spices and vegetables to put this pasta dish together. These are the ingredients I like to include in my version of pasta primavera. Be sure to scroll down to the recipe card for specific amounts.
Pasta Primavera is a classic pasta dish that was born in the 70’s at Le Cirque, a popular New York City restaurant. It was soon being served at restaurants all over and is still a popular pasta recipe today! Pasta Primavera is a favorite dish during the spring and summer months because it is made with lots of vegetables, a light lemon cream sauce, Parmesan cheese, and fresh herbs. It is light, refreshing, colorful, and so delicious. I am so glad this pasta dish is still popular because it is one of my favorite pasta recipes.
Pasta Primavera Zucchini And Herbs Pasta Dishes Pasta Primavera
Rumor has it the original pasta primavera recipe was made with spaghetti, but I like to use shorter pasta noodles that are about the same size as the vegetables. Easier to eat and I like shaped pasta. Penne pasta is my favorite but farfalle, rigatoni, orecchiette, and fusilli are good options. And of course you can use spaghetti, angel hair, or fettuccine, if you want to do some slurping:) You can use regular pasta, whole wheat pasta, or gluten-free pasta!
Primavera means spring, so pasta primavera is usually made with lots of spring vegetables. But feel free to use your favorite vegetables or whatever vegetables you have in your garden or refrigerator. You want to use a mix of colorful, fresh vegetables, but there really are no rules. For this recipe, I used: asparagus, broccoli, bell pepper, zucchini, peas, and tomatoes. Mushrooms, yellow squash, artichoke hearts, carrots, and spinach are also good in pasta primavera. You really can’t go wrong, bring on the veggies!
I make Pasta Primavera with a lemon cream sauce, which is pretty standard, but you can make pasta primavera without cream, but I don’t like it as much…ha! I think the lemon cream sauce with fresh Parmesan and all of the veggies is the right way to go. I mean, you are getting LOTS of veggies so the cream sauce is totally ok. Balance, right? And the cream sauce is on the lighter side, it isn’t super heavy or thick like fettuccine alfredo.
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