Pasta primavera
Pasta with colorful vegetables, lemon and a light Parmesan sauce. A flexible way to use zucchini, peppers and peas without hiding their texture.
Estimated calories and US ingredient costs.
Your whole cook, in one place.
Ingredients, steps and a live timeline. Ready for 2 people.
Step timeline
Cooking order
8 leftBring water to a boil
~4 minBring water to a boil.
Bring a large pot of water to a boil.
Slice 6 oz zucchini and 4 oz bell pepper into bite-size pieces.
Ingredients
- 6 ozZucchini
- 4 ozBell pepper
Cook the pasta and peas
~2 minCook the pasta and peas.
Add 6 oz penne and cook for the package al dente time.
Add 1/2 cup peas for the final 2 minutes.
Reserve 3/4 cup cooking water, then drain.
Ingredients
- 6 ozDry penne
- 1/2 cupFrozen peas
Sear the vegetables
~7 minSear the vegetables.
Meanwhile, heat 1 tbsp oil in a large skillet over medium-high heat.
Add the zucchini and bell pepper in a broad layer.
Cook 5–7 minutes, turning occasionally, until tender with some browned edges.
Ingredients
- 1 tbspOlive oil
- 6 oz total for recipeZucchini
- 4 oz total for recipeBell pepper
Add garlic and seasoning
~1 minAdd garlic and seasoning.
Reduce the heat to medium.
Add 2 tsp garlic, 1/4 tsp salt and 1/8 tsp pepper.
Stir for 30 seconds.
Ingredients
- 2 tspGarlic
- 1/4 tspKosher salt
Bring the pasta together
~1 minBring the pasta together.
Add the drained pasta and peas, 2 tbsp lemon juice and 1/4 cup reserved pasta water.
Toss for 1 minute so the liquid coats the pasta.
Ingredients
- 1/2 cup total for recipeFrozen peas
- 2 tbspLemon juice
Make the light sauce
~4 minMake the light sauce.
Remove from the heat.
Sprinkle in 1/4 cup cheese a little at a time, tossing constantly.
Add more reserved water a spoonful at a time if needed to make a glossy coating.
Ingredients
- 1/4 cupVegetarian Parmesan-style cheese
Finish with basil
~4 minFinish with basil.
Fold in 2 tbsp basil and divide between 2 bowls.
Ingredients
- 2 tbspBasil
Serve meal
~1 minOnce all dishes are cooked and ready, plate and serve the meal together.
Pasta primavera: Serve immediately while the sauce is loose and the vegetables retain a little bite.
Make the next one yours.
Create a custom meal with what you have.
Read the traditional recipe
Ingredients
For 2 people
- 6 oz dry penne
- 1 tbsp olive oil
- 6 oz zucchini, sliced
- 4 oz bell pepper, thinly sliced
- 1/2 cup frozen peas
- 2 tsp minced garlic
- 2 tbsp lemon juice
- 1/4 cup finely grated vegetarian Parmesan-style cheese
- 2 tbsp chopped basil
- 1/4 tsp kosher salt
- 1/8 tsp black pepper
Method
- Bring water to a boilBring a large pot of water to a boil. Slice 6 oz zucchini and 4 oz bell pepper into bite-size pieces.
- Cook the pasta and peasAdd 6 oz penne and cook for the package al dente time. Add 1/2 cup peas for the final 2 minutes. Reserve 3/4 cup cooking water, then drain.
- Sear the vegetablesMeanwhile, heat 1 tbsp oil in a large skillet over medium-high heat. Add the zucchini and bell pepper in a broad layer. Cook 5–7 minutes, turning occasionally, until tender with some browned edges.
- Add garlic and seasoningReduce the heat to medium. Add 2 tsp garlic, 1/4 tsp salt and 1/8 tsp pepper. Stir for 30 seconds.
- Bring the pasta togetherAdd the drained pasta and peas, 2 tbsp lemon juice and 1/4 cup reserved pasta water. Toss for 1 minute so the liquid coats the pasta.
- Make the light sauceRemove from the heat. Sprinkle in 1/4 cup cheese a little at a time, tossing constantly. Add more reserved water a spoonful at a time if needed to make a glossy coating.
- Finish with basilFold in 2 tbsp basil and divide between 2 bowls. Serve immediately while the sauce is loose and the vegetables retain a little bite.
Before you cook
What to get ready
Large pasta pot, colander, wide sauce pan, tongs and a mug for reserved cooking water.
Slice zucchini and pepper evenly and keep the peas ready to add near the end of the pasta cooking time.
If something needs adjusting
Vegetables disappear into soft pasta
Cook vegetables separately until just tender and toss only briefly with the cooked penne.
Sauce tightens after tossing
Add reserved pasta water a spoonful at a time while tossing. Serve promptly because pasta continues absorbing liquid.
Store for later
Refrigerate pasta promptly in shallow containers. Reheat to 165°F with a small splash of water; keep uncooked cheese or herb toppings separate when possible.
Refrigerate perishables within 2 hours, or 1 hour above 90°F. Keep the fridge at 40°F or below; use refrigerated leftovers within 3–4 days. USDA storage and reheating guidance.
Make the ingredients go further
Frozen peas can also finish a quick fried-rice dinner.
Next use for your ingredients: Vegetable and egg fried rice →
Calculate this meal with your own prices →
Cooking notes updated October 24, 2026. How we create recipes.
Tips, swaps and questions
A little kitchen know-how
Add finely grated cheese off the heat. A boiling-hot pan can make it clump instead of coating the pasta.
Make it work for you
Use thin asparagus pieces or small broccoli florets in place of zucchini. Cook firmer vegetables until tender before adding the pasta.
Put extra vegetables and pasta into minestrone.
Does pasta primavera need cream?
No. Here, starchy pasta water, olive oil and finely grated cheese form a light coating. Cream would change the style and is not needed for this version.
Times are estimates. Check ingredients for allergens. For safe temperatures and storage, see FoodSafety.gov.