Name: Easy Vegetable Pasta Primavera Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Italian
Ingredients: 12 oz. cavatappi or other short pasta such as penne, fusilli, or orecchiette; 1/2 medium red onion chopped; 2 cups broccoli florets cut into 1-inch pieces; 1 medium yellow squash sliced and quartered; 1 medium zucchini sliced and quartered; 8 oz asparagus trimmed, cut into 1 1/2-inch pieces; 1 medium red bell pepper chopped; 1 1/2 cup cherry tomatoes halved; 1 1/2 cups frozen petite peas thawed; 4 tablespoons extra virgin olive oil divided; salt and pepper to taste; 4 cloves garlic minced; 1/4 teaspoon red pepper flakes; 1 cup heavy cream (may substitute evaporated milk); 1 1/2 cups chicken broth; 1 tablespoon cornstarch; 1 1/2 teaspoons dried oregano; 1 1/2 teaspoons dried parsley; 1/2 teaspoon dried thyme; 2 tablespoons lemon juice; 3/4 cup freshly grated Parmesan cheese divided; 1/4 cup fresh basil chopped

There’s something so vibrant and fresh about a bowl filled with tender pasta and an array of colorful vegetables, tossed in a light creamy sauce. This Easy Vegetable Pasta Primavera Recipe captures that perfect blend of simplicity and brightness, making it a staple in my kitchen when I want a wholesome meal in under 30 minutes.

A white bowl sits on a white marbled surface, filled with a colorful pasta salad that has three main layers. The bottom layer consists of pale yellow, spiral-shaped pasta. The middle layer includes peas, bright green asparagus pieces, and diced orange and red bell peppers. The top layer is made up of halved red cherry tomatoes and fresh green basil leaves scattered on top. A thin sprinkle of white grated cheese covers parts of the salad, and two thin lemon slices rest on the side of the bowl. Around the bowl, there are loose basil leaves, half of a lemon, and a small white dish filled with chopped herbs. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Easy Vegetable Pasta Primavera Recipe
Top Tip
How to Serve Easy Vegetable Pasta Primavera Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Easy Vegetable Pasta Primavera Recipe

Why You'll Love This Recipe

This dish is one of those recipes that feels both special and effortless. It’s packed with fresh veggies but doesn’t take all day, so it’s perfect for busy weeknights or those times when you want something nourishing but not complicated.

Colorful & Nutrient-Packed: The mix of broccoli, zucchini, asparagus, and cherry tomatoes makes this pasta a rainbow on your plate with tons of vitamins.
Simple yet Flavorful: The garlic, herbs, and a hint of red pepper flakes in the creamy sauce bring just the right amount of zing without overpowering the veggies.
Quick and Easy to Make: With just about 30 minutes, you’ll have dinner on the table – perfect for those less-than-ideal “what’s for dinner?” moments.
Highly Customizable: You can easily swap in your favorite vegetables or add some protein if you like, making it a versatile meal every time.

The image shows a large metal pan filled with pasta shaped like small curly tubes, mixed with green broccoli florets, bright green peas, cut red cherry tomatoes, and pieces of green asparagus. Fresh green basil leaves are scattered on top, adding a pop of color. A wooden spoon rests inside the pan, partially covered by the pasta mix. The pan is placed on a white marbled surface, and in the background, a white plate with bread is partly visible. The overall look is fresh, colorful, and vibrant, with a mix of smooth pasta and crisp vegetable textures. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Every ingredient in this Easy Vegetable Pasta Primavera Recipe plays a key role, balancing texture and flavor. The vegetables offer freshness and crunch, the creamy sauce brings it all together, and the Parmesan adds that savory, cheesy finish. Here’s why I love each one:

Flat lay of uncooked cavatappi pasta piled loosely, a small white bowl with golden extra virgin olive oil, a halved medium red onion showing vibrant purple layers, fresh bright green broccoli florets, a sliced and quartered yellow squash with pale yellow skin, a sliced and quartered zucchini in fresh green tones, tender asparagus stalks trimmed and cut, a chopped red bell pepper with glossy skin, a small white bowl filled with halved ripe cherry tomatoes, four whole uncracked brown eggs, several peeled garlic cloves, a small white bowl holding creamy heavy cream, a small white bowl with pale chicken broth, a small white bowl containing light yellow cornstarch powder, dried oregano, dried parsley, and dried thyme arranged neatly as small sprigs and piles, a small white bowl of fresh lemon juice, a white ceramic dish with freshly grated Parmesan cheese, a small pile of thawed petite green peas, and a few sprigs of chopped fresh basil all perfectly arranged in balanced symmetry on a clean white ceramic surface, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Cavatappi or short pasta: The spiral shapes hold onto the creamy sauce perfectly, plus they're fun to eat!
Extra virgin olive oil: Adds a rich, fruity base for sautéing without overpowering the other flavors.
Red onion: Gives a touch of sweetness and a bit of bite that mellows beautifully when cooked.
Broccoli florets: Adds a lovely crunch and a fresh green note.
Yellow squash & zucchini: Their subtle flavor and tender texture balance the other veggies well.
Asparagus: Offers a unique aromatic flavor and a satisfying snap when done right.
Red bell pepper: Brightens the dish with sweetness and color.
Cherry tomatoes: Bursting with juiciness, they give little pops of flavor throughout.
Garlic & red pepper flakes: These aromatics build the base of flavor for the creamy sauce with just a hint of heat.
Heavy cream & chicken broth: The combo makes a luscious sauce that coats the pasta and veggies without being heavy.
Cornstarch: Helps thicken the sauce gently for that perfect consistency.
Dried oregano, parsley, & thyme: Classic Italian herbs that add depth and earthiness.
Lemon juice: Brightens the whole dish with a zesty freshness.
Parmesan cheese: Freshly grated, it melts smoothly and gives the creamy sauce its savory umami kick.
Frozen petite peas & fresh basil: Finally, they add sweetness and freshness that elevates the whole meal.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

This Easy Vegetable Pasta Primavera Recipe is wonderfully flexible. I often switch out veggies based on what I have on hand or what’s in season, so don’t hesitate to get creative with it.

Variation: One of my favorite tweaks is adding grilled chicken or shrimp for protein—just scale back the veggies slightly or add extra sauce to keep everything balanced.
Vegetarian version: Simply swap chicken broth for vegetable broth, and it’s equally delicious and satisfying.
Make it lighter: Use evaporated milk instead of heavy cream to cut calories without losing creaminess.
Seasonal swaps: In spring, try fiddlehead ferns or snap peas; in fall, toss in some roasted butternut squash or kale instead.

Step-by-Step: How I Make Easy Vegetable Pasta Primavera Recipe

Step 1: Cook Your Pasta to Perfection

I start by boiling the pasta in plenty of salted water. Cavatappi is my go-to because its corkscrew shape traps lots of sauce, but feel free to use penne, fusilli, or your favorite short pasta. Remember to save about half a cup of the pasta water before draining—it’s magic for adjusting sauce consistency later.

Step 2: Sauté Your Veggies Just Right

In a big deep skillet or saucepan, heat 3 tablespoons of olive oil over medium-high heat. Toss in the red onions and broccoli first, cooking for about 3 minutes until they start to soften but still have a little crunch. Then add the squash, zucchini, asparagus, red bell pepper, and cherry tomatoes, along with a pinch of salt and pepper, sautéing for another 2 minutes. You want the veggies tender-crisp—not mushy—so keep an eye on the clock and use a timer if you have to!

Step 3: Build That Dreamy Sauce

Once the veggies are done, set them aside in a big bowl so you can use your skillet for the sauce. Add the remaining tablespoon of olive oil and sauté the garlic with red pepper flakes for about 30 seconds to release those mouthwatering aromas. Turn the heat down to low, pour in the heavy cream, then whisk together the chicken broth and cornstarch and add that in along with oregano, parsley, thyme, and a little salt. Simmer gently for 3-5 minutes until it thickens up nicely. Stir in half of the Parmesan cheese until melted and then add the lemon juice, thawed peas, and chopped basil.

Step 4: Bring It All Together

Gently fold the cooked vegetables into the creamy sauce, then add the drained pasta. I usually add reserved pasta water a bit at a time if I want the sauce a little thinner, but often I don’t need any. Give it a good stir, taste for seasoning, and add salt and freshly cracked pepper as needed. Finish with a generous sprinkle of Parmesan cheese on top before serving.

Top Tip

After making this Easy Vegetable Pasta Primavera Recipe countless times, I’ve learned a few simple tricks that make all the difference between “good” and “wow”:

Perfect Veggie Texture: Use a timer to ensure your vegetables stay crisp-tender, never mushy. That bite is essential for a fresh primavera feel.
Al Dente Pasta: Test your pasta a few minutes before the package timing—it should have a slight firmness to the bite, so it doesn’t turn soggy when mixed with sauce.
Fresh Parmesan Only: Pre-shredded cheese won’t melt the same way. Grate fresh Parmesan for that silky finish every time.
Use Reserved Pasta Water: This starchy water works wonders to loosen the sauce without watering it down.

How to Serve Easy Vegetable Pasta Primavera Recipe

Vegetable Pasta Primavera - Serving Suggestion

Garnishes

I always top my pasta primavera with extra Parmesan because, honestly, you can never have too much cheese! A scatter of fresh basil leaves adds a lovely fresh herbal note, and sometimes I sprinkle a few cracked red pepper flakes for a little unexpected heat.

Side Dishes

For sides, a crisp green salad with a light lemon vinaigrette pairs beautifully, or some crusty garlic bread to soak up any extra sauce is always a winner in my book.

Creative Ways to Present

When I’ve had friends over, I like to serve this pasta primavera in warm, shallow bowls and garnish with edible flowers or microgreens for a pop of elegance. It’s simple but looks so thoughtful and makes the meal feel special.

Make Ahead and Storage

Storing Leftovers

Leftovers store wonderfully in an airtight container in the fridge for up to five days. I always wait to add extra cheese until reheating to keep it fresh and melty.

Freezing

While I rarely freeze this dish because it’s so quick to make fresh, you can freeze it in portions. Just know the texture of some vegetables like zucchini might soften upon thawing, so I recommend freezing before adding the Parmesan or peas.

Reheating

I reheat leftover pasta primavera gently on the stove over medium-low heat, stirring often and adding a splash of milk or reserved pasta water to loosen the sauce. This keeps everything creamy and delicious without drying out.

Frequently Asked Questions:

Can I use different pasta shapes for this recipe?

Absolutely! While cavatappi works wonderfully because it traps the sauce, penne, fusilli, and orecchiette are great substitutes. Just cook according to package directions and be sure to save some pasta water to adjust the sauce.

What’s the best way to keep the vegetables crisp in this pasta primavera?

The key is not to overcook them. Sauté the vegetables just until they’re tender-crisp, usually about 2-3 minutes depending on the vegetable. Using a timer helps, and high-quality fresh vegetables will also make a big difference.

Can I make this recipe vegan?

Yes! To make a vegan version, substitute the chicken broth for vegetable broth, replace heavy cream with coconut cream or a plant-based cream alternative, and use vegan Parmesan cheese or nutritional yeast for that cheesy flavor.

How do I prevent the sauce from getting too thick or too thin?

Start by simmering the sauce until it thickens slightly, then add reserved pasta water a little at a time once you combine the sauce, pasta, and vegetables. This starchy water helps thin the sauce without diluting the flavors, letting you control the perfect consistency.

Final Thoughts

This Easy Vegetable Pasta Primavera Recipe is truly a go-to for me when I want something that tastes fresh, feels comforting, and comes together quickly. It's perfect for sharing with family or impressing friends without fuss. Give it a try—you might find it becoming a favorite in your own kitchen too!