Pasta Primavera with Fresh Spring Vegetables

Spring is just around the corner, so this particular recipe incorporates some of our favorites things about the season, fresh veggies! Pasta primavera, like a lot of Italian recipes, can be personalized and prepared in any number of ways. We’ve tailored this version to include fresh garden vegetables, a little olive oil, some fresh lime juice, and a dash of salt and pepper for taste. If that sounds like a recipe light on calories, but loaded with flavor, that’s because it is! So no need to feel guilty if you go back for another serving, or two… Enjoy!


  • 1 pound bow tie pasta (or pasta of your choice)
  • 1 cup fresh spinach
  • 1 cup frozen peas
  • 2 cups fresh broccholi
  • 1 cup cherry tomatoes (halved)
  • 1 large sweet pepper
  • 1 medium onion (diced)
  • 4 cloves garlic (minced)
  • 1/4 cup lemon juice
  • 2 tablespoons fresh basil (minced)
  • 3 tablespoons olive oil
  • Salt and pepper to taste
  • Freshly grated parmesan


Step 1: Cook pasta according to package instructions, reserving 1/2 cup pasta cooking water. Set aside.
Step 2: In a large skillet over medium-high heat, saute broccoli, pepper, onion, sweet pepper and garlic in olive oil until veggies are just tender, about 7-10 minutes. Stir in spinach, peas, and cherries tomatoes and continue cooking an additional 5 minutes.
Step 3: Remove cooked veggies from heat and stir in cooked pasta, 1/2 cup reserved pasta cooking water, lemon juice, and basil. Season with salt and pepper to taste and top pasta primavera with grated Parmesan cheese. Serve warm. Enjoy!

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