Healthy Pasta Primavera

Creating this Healthy Pasta Primavera

A Healthy Pasta Primavera is a staple to have during Spring!

It’s a light and refreshing pasta dish that is super easy to make. It’s colorful and refreshing for the warmer Spring and Summer months.

My pasta primavera is different from the rest because this recipe calls for roasting the veggies and the pasta and vegetables are tossed in an herb butter.

I love pasta primavera can be so versatile as well, from the pasta to the types of veggies you want to toss in you have the freedom to make this your own delicious meal!

What is Pasta Primavera?

Primavera is an Italian phrase that means “Spring style” and the culinary term refers to the use of fresh vegetables (raw or blanched) as a garnish to various dishes.

Pasta Primavera is one of the most popular dishes prepared in this manner, which is typically pasta tossed or topped with diced or julienned cooked vegetables.

Healthy Pasta Primavera Ingredients

Pasta Primavera might seem like a hyper-seasonal dish, but this veggie-filled, vibrant pasta can be made almost year round with a variety of vegetables. Here what is you will need:

Pasta: I chose Farfalle (bow-tie pasta) for this recipe. However, you can use Penne, Fusilli, Linguine, or any spiral pasta.

Parmesan cheese: I use a pre-grated Parmesan for ease, but you can most certainly use fresh!

Herbs de Provence: A versatile and aromatic spice commonly used in French cuisine & pairs wonderfully with these roasted veggies. The spice blend traditionally includes thyme, basil, rosemary, tarragon, savory, marjoram, oregano, bay leaf and dried lavender flowers.

For the veggies:

Carrots: You will need to julienne your carrots. This means the carrots need to be cut into thin, matchstick strips.

Zucchini: Such a popular summer squash but can be usually found year-round in most supermarkets. Peak season is during late Spring.

Yellow Squash: Another delicious summer squash great for adding color to pasta primavera and is high in vitamins A and C as well as niacin.

Bell Peppers: I love bell peppers sweet flavor and crisp, exceedingly juicy flesh. I prefer using red bell peppers and yellow bell peppers in this dish, however you can use any of your favorites (green, purple, and brown are the other bell pepper colors!)

Asparagus: The optimum season for fresh asparagus lasts from Feb-June, although you can find it in most regions year round.

When buying asparagus, choose firm, bright green stalks with tight tips. Asparagus is a great source of vitamin A and has a fair source of iron and vitamins B and C.

Onion: I use a yellow or white onion. When buying onions, choose ones that are heavy for their size with dry, papery skins with no signs of spotting or moistness.

Be sure to avoid onions with soft spots and store in a cool, dry place with good air circulation for up to 2 months. Once cut, an onion should be tightly wrapped, refrigerated and used within 4 days.

Cherry tomatoes: I love adding these into the pasta because they are bright in color and have an excellent flavor. The cherry tomatoes aren’t roasted, they simply get tossed into the pasta and veggies.

For the herb butter:

• Softened Butter
• Lemon Zest
• Fresh Basil
• Fresh Parsley
• Garlic
• Salt & Pepper

How to Make Healthy Pasta Primavera

Preheat the oven to 450° F.

Grab two baking sheets for the veggies. Cut up all of the veggies and line them on the baking sheets. Drizzle olive oil, salt, pepper and Herbs de Provence all over the vegetables. Gently mix together. Bake in oven for 20-25 minutes.

While those roast in the oven, bring the water to boil for your pasta and cook pasta according to box directions. Drain pasta.

Next make the garlic herb butter. Pour the softened butter, lemon zest, basil, parsley, garlic, salt and pepper into a medium sized bowl. Using a hand mixer, mix until incorporated. Set aside.

In a large bowl, mix the pasta with the roasted vegetables. Then add in the cherry tomatoes, Parmesan cheese and garlic herb butter. Toss until noodles are coated evenly. Serve and enjoy!

Does Pasta Primavera Have a Sauce?

Most recipes toss the pasta and vegetables in a light drizzle of olive oil and some recipes have a light Alfredo type sauce.

You can also reserve 1/2 cup of the pasta water and add into the pasta & veggies to loosen as desired.

This recipe uses the garlic lemon herb butter to coat the vegetables. You can make a creamy cheese sauce by adding in heavy cream, chicken broth and Parmesan.

Do you serve Healthy Pasta Primavera hot or cold?

You can serve this healthy pasta primavera hot or cold. I like it best hot.

Tips for Making Healthy Pasta Primavera

This recipe is a great way to eat all of the colorful vegetables and use what you have on hand. Plus, you can change up the vegetables! Use green beans, corn, mushrooms, fennel, garlic, spring onions, broccoli, cauliflower, snap peas, hearty greens, broccolini, and more.

Roast the veggies the day of and be sure not to roast them too long. You want them to hold up in the pasta.

Enjoy this dish as is (vegetarian) or add in a protein! Tofu, chicken, sausage, shrimp or beef.

Use a whole wheat pasta or lentil pasta for a pasta that is more rich in fiber.

Be generous with the salt, pepper and Herbs de Provence when seasoning the vegetables. It really brings the veggies to life!

More Healthy Pasta Dishes

Easy Shell Pasta with Ground Turkey

One Pot Creamy Chicken Marsala

Shrimp Scampi Alfredo Pasta

Roasted Tomato & Bell Pepper Pasta

Avocado Pesto Pasta

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Healthy Pasta Primavera

This delicious Healthy Pasta Primavera recipe is studded with flavorful and seasonal vegetables, Garlic Herb Butter and Parmesan cheese. Switch up the noodles based on what you have on hand. Be sure to watch the recipe video too!

5 from 11 reviews

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Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Servings: 8 people

Calories: 447kcal

Author: Tawnie Graham of Kroll’s Korner

Ingredients

• ▢ 1 lb. Pasta (Farfalle/bowtie)
• ▢ 3 large carrots, julienned
• ▢ 2 zucchini, quartered
• ▢ 2 yellow squash, quartered
• ▢ 2 bell peppers (red and yellow), sliced into matchsticks
• ▢ 1 lb. fresh asparagus (medium to thick stalks), trimmed and cut on a diagonal
• ▢ 1 yellow onion, sliced
• ▢ 1 cup Cherry tomatoes, halved
• ▢ 1 cup Parmesan Cheese
• ▢ 3 Tbsp. Olive oil
• ▢ 1 Tbsp. Herbs de Provence
• ▢ 1 tsp. salt
• ▢ 1 tsp. pepper

For the garlic herb butter:

• ▢ 8 Tbsp. softened butter
• ▢ 1 Tbsp. lemon zest (zest from 1 lemon)
• ▢ 2 cloves garlic, minced
• ▢ 2 Tbsp. fresh basil, minced
• ▢ 2 Tbsp. fresh parsley, minced
• ▢ salt and pepper, to taste

Cook ModePrevent your screen from going dark

Instructions

• Preheat the oven to 450° F. Grab two baking sheets for the veggies. Cut up all of the veggies and line them on the baking sheets. Drizzle olive oil, salt, pepper and Herbs de Provence all over the vegetables. Gently mix together. Bake in oven for 20-25 minutes.
• While those roast in the oven, bring the water to boil for your pasta and cook pasta according to box directions. Drain pasta.
• Next make the garlic herb butter. Pour the softened butter, lemon zest, basil, parsley, garlic, salt and pepper into a medium sized bowl. Using a hand mixer, mix until incorporated. Set aside.
• In a large bowl, mix the pasta with the roasted vegetables. Then add in the cherry tomatoes, Parmesan cheese and garlic herb butter. Toss until noodles are coated evenly. Serve warm and enjoy!

Video

Notes

Use any pasta shape you prefer!

 

Switch up vegetables based on your favorites or what you have on hand. Have fun with it!

Find Kroll’s Korner on Instagram!Mention @krolls_korner or tag #krollskorner

Nutrition

Serving: 1serving | Calories: 447kcal

Hi, I’m Tawnie!

Welcome to my tiny “korner” on the Internet! I am a Registered Dietitian Nutritionist who loves cookies as much as kale. (OK, maybe I like cookies a little bit more but shh, don’t tell anyone). I am so glad you’re here! Follow along for hassle free, realistic and approachable recipes.

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