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Pasta Primavera Recipe

  • Writer: FibonacciMD
    FibonacciMD
  • 4 days ago
  • 2 min read

This vibrant Pasta Primavera features tender-crisp vegetables, fresh basil, and Parmesan in a light, under-300-calorie meal.

Creative Cooking for the Health-Conscious Gourmet

pasta primavera recipe. photo credit Mary B. Grosvenor, MS, RD

Pasta primavera, which means “spring pasta,” in Italian, highlights the fresh flavors of the season. This dish provides a serving of vegetables in a light, flavorful, and nutritious pasta meal.


Ingredients


  • 8 oz penne, dry

  • 2 Tbsp olive oil

  • 3 cloves garlic, chopped 

  • 1 small shallot, sliced

  • ½ c sugar snap peas

  • 1 zucchini, sliced into half moons

  • ½ cup cherry tomatoes, halved

  • ½ tsp sea salt

  • ¼ cup carrots, sliced 

  • ½ cup broccoli florets

  • ½ cup asparagus cut in 2” pieces

  • 4 mini sweet peppers, sliced

  • ¼ tsp black pepper

  • 1 tsp lemon juice

  • ½ c grated Parmesan cheese

  • ¼ cup fresh basil, if desired


Instructions

  1. Bring a large pot of water to a boil and cook penne until al dente, according to package directions. Drain and transfer to a large bowl. Cover to keep warm. 

  2. Heat oil in a large fry pan.

  3. Sauté garlic and shallot on low heat for 2 minutes.

  4. Add carrots and increase heat to medium, cook for about 1 minute.

  5. Add broccoli and cook another minute.

  6. Add asparagus and peppers and cook another minute.

  7. Add snap peas and cook another minute.

  8. Add zucchini and cherry tomatoes and cook for a few minutes, until all vegetables are tender-crisp.

  9. Add vegetables to pasta, stir in lemon juice and half of the parmesan.

  10. Sprinkle with salt, pepper, fresh basil, and remaining parmesan.


Notes

  • Any combination of vegetables can be used in this recipe. Those that require more cooking time, like carrots and broccoli, should be cooked first.

  • Substitute other pasta shapes that complement the vegetables in this dish such as farfalle, cavatappi, gemelli, or fusilli.


Makes 5 two-cup Servings

 

Nutrition Information per serving 

Calories 285, Total Fat 7 g, Saturated Fat 2g, Cholesterol 7 mg, 

Total Carbohydrate 45g, Dietary fiber 4.4g, Protein 11.4g, Potassium 563mg, 

Sodium 165mg


Editor’s note:


Further Nutrition Information


This recipe is appropriate for a low calorie, low fat, low saturated fat, low- cholesterol and relatively low carb dietary regimen. This meal is also a “good source” of fiber.


To make this recipe appropriate for vegetarians try exchanging the traditional Parmesan cheese with rennet free Parmesan alternatives- either a hard Italian cheese or "parmesan" made with microbial or vegetable enzymes.


Preventing Cyclosporiasis


Prevention tips


  • Wash hands with soap and water before and after handling or preparing raw fruits and vegetables.

  • Wash all fruits and vegetables thoroughly under running water before eating, cutting, or cooking.

  • It is important to thoroughly wash produce even if it is labeled as pre-washed.

  • Scrub firm fruits and vegetables, such as melons and cucumbers, with a clean produce brush.

  • Cut away any damaged or bruised areas on fruits and vegetables before preparing and eating.

  • Cooking can kill the parasite. Since washing alone cannot guarantee the parasite's removal, cook produce to a temperature of at least 158 °F (70°C).

Store

  • Refrigerate cut, peeled, or cooked fruits and vegetables as soon as possible (within two hours).


Reference

CDC Cyclosporiasis July 17, 2026

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