Bright, fresh, and packed with vibrant veggies, this Easy Vegetable Pasta Primavera Recipe is exactly what you want on a weeknight when you crave something satisfying yet light. It’s colorful, creamy, and surprisingly simple to pull together—even on busy evenings.

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

What makes this pasta primavera a keeper in my kitchen is how effortlessly it turns a medley of simple vegetables into a silky, flavorful dish. Plus, it’s one of those meals that feel fancy without needing fuss, which means more time eating and less time stressing.

Vibrant veggie variety: Each bite offers a great mix of textures and fresh flavors that make this dish anything but boring.
Creamy yet light sauce: The combo of cream, broth, and Parmesan makes a luscious sauce that isn’t too heavy.
User-friendly approach: Whether you’re a kitchen newbie or a seasoned cook, the steps are straightforward and forgiving.
Flexible ingredients: You can swap veggies or add your favorite protein without losing the magic.

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

The combination of fresh vegetables with simple pantry staples is what truly elevates this Easy Vegetable Pasta Primavera Recipe. I always choose crisp, colorful veggies for a balanced visual and flavor punch. Also, having a mix of textures from crunchy broccoli to tender peas keeps things interesting.

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 pasta: Its curly shape traps sauce perfectly, but penne or fusilli work great too.
Extra virgin olive oil: Adds a fruity richness; divide it to layer flavors through the cooking process.
Red onion: Gives a mild sweetness and depth without overpowering.
Broccoli florets: Provide a nice crunch and earthy undertone.
Yellow squash and zucchini: Both contribute delicate flavors and a light bite.
Asparagus: Adds a subtle grassy note and vibrant green color.
Red bell pepper: Sweetness and brightness that contrast well with the cream.
Cherry tomatoes: Bursting with juice, they add freshness and slight acidity.
Garlic and red pepper flakes: Essential aromatics for warming up the dish.
Heavy cream (or evaporated milk): Creates the luscious sauce that ties everything together.
Chicken broth: Adds savory depth without heaviness.
Cornstarch: Helps thicken the sauce without lumps or heaviness.
Herbs (oregano, parsley, thyme): Give complexity and balance the creaminess.
Lemon juice: Brightens and lifts the entire plate.
Parmesan cheese: The key to cheesy, savory richness—always freshly grated!
Frozen petite peas: Sweet pops of color and texture.
Fresh basil: Finishing herb for a fragrant burst that brings it all home.

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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

I love mixing up this Easy Vegetable Pasta Primavera Recipe depending on what’s fresh or what I have on hand. It’s a great base to showcase seasonal vegetables or to accommodate what you like best—make it yours!

Variation: I sometimes swap out the asparagus for green beans or snap peas for added crunch, and it never disappoints. You can also add grilled chicken or shrimp if you want to boost protein.
Dietary tweaks: To make it lighter, use evaporated milk instead of cream or swap out pasta for your favorite gluten-free variety.
Seasonal shifts: In the fall, roasted butternut squash or mushrooms blend beautifully in place of some of the spring veggies.

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

Step 1: Cook the Pasta Just Right

Start by cooking your pasta in salted boiling water according to the package instructions. I personally test it around 2-3 minutes before the recommended time to ensure it’s al dente—firm to the bite without being crunchy. Don’t forget to reserve half a cup of that pasta water before draining; it’s pure gold for adjusting your sauce later.

Step 2: Sauté Your Vibrant Veggies

Heat 3 tablespoons of olive oil in a large, deep skillet over medium-high heat. Toss in the chopped red onion and broccoli first and sauté for about 3 minutes to start softening without losing their crunch. Then add yellow squash, zucchini, asparagus, red bell pepper, cherry tomatoes, and season lightly with salt and pepper. Give everything a quick 2-minute sauté—remember, we want those veggies tender-crisp, not mushy. Once done, transfer the veggies to a bowl and set aside.

Step 3: Create the Creamy Sauce Base

In the now-empty skillet, add the remaining tablespoon of olive oil over medium heat. Toss in the minced garlic and red pepper flakes and sauté a quick 30 seconds until fragrant. Lower the heat and pour in the heavy cream, stirring gently. Whisk together the chicken broth and cornstarch then slowly add it in along with dried oregano, parsley, thyme, and a pinch more salt. Let the sauce simmer and thicken for about 3 to 5 minutes.

Step 4: Finish with Cheese, Herbs & Lemon

Stir in half a cup of freshly grated Parmesan until it melts into a silky sauce, then add lemon juice, thawed peas, and fresh chopped basil. Warm through—this magic mix brings the dish’s bright, creamy character fully alive.

Step 5: Bring It All Together

Return your sautéed vegetables to the sauce, then gently fold in the pasta. If the sauce feels too thick, add the reserved pasta water a little at a time until you reach the perfect consistency. I often skip adding extra water, but it’s a handy trick if you want a looser sauce. Taste and season with freshly cracked salt and pepper, then top with more Parmesan. Trust me—don’t skip that final sprinkle!

Top Tip

Over the years, I’ve learned that nailing the texture of the vegetables is what truly makes this Easy Vegetable Pasta Primavera Recipe shine. Avoid mushy veggies at all costs—using a timer makes all the difference. Also, always choose freshly grated Parmesan; it melts into the sauce so much better than pre-shredded versions.

Timing is everything: Set a timer for sautéing vegetables; 2-3 minutes ensures they stay tender-crisp.
Fresh cheese: Don’t substitute with pre-shredded Parmesan—freshly grated cheese creates a smooth, rich sauce.
Use reserved pasta water: It’s a game-changer for thinning the sauce naturally without losing flavor.
Avoid overcooking pasta: Pasta will continue to cook slightly when mixed with hot sauce—aim for al dente ahead of time.

How to Serve Easy Vegetable Pasta Primavera Recipe

Vegetable Pasta Primavera - Serving Suggestion

Garnishes

I love finishing this pasta with a generous sprinkle of shaved Parmesan and a few fresh basil leaves scattered on top. Sometimes I add a little cracked black pepper and a quick drizzle of good-quality olive oil—it makes every bite feel special and fresh.

Side Dishes

To round out the meal, I often serve this pasta primavera alongside a crisp mixed green salad tossed with lemon vinaigrette or some crusty garlic bread for soaking up any leftover sauce. Roasted lemony chicken is my go-to protein pairing.

Creative Ways to Present

For gatherings, I’ve served this pasta primavera in individual ceramic bowls lined with fresh basil leaves, which makes it both beautiful and fragrant. Alternatively, a shallow white platter lets the colors pop, perfect for a family-style serving.

Make Ahead and Storage

Storing Leftovers

Leftover Easy Vegetable Pasta Primavera keeps well in an airtight container in the fridge for up to five days. I find it actually tastes better the next day once all those flavors have had time to meld together.

Freezing

I don’t usually freeze this recipe because the cream-based sauce can sometimes separate when thawed. However, you can freeze the cooked vegetables separately without sauce for up to 2 months and reheat later with fresh sauce.

Reheating

To reheat leftovers, I prefer warming gently on the stove over medium-low heat, stirring often and adding a splash of milk or broth if the sauce thickened too much. If in a hurry, the microwave works well too—just add a drizzle of liquid and heat in short bursts, stirring in between to keep it creamy.

Frequently Asked Questions:

Can I use different pasta shapes for this recipe?

Absolutely! While cavatappi is perfect for holding the sauce, any short pasta like penne, fusilli, or orecchiette will work great. Just be sure to cook it al dente.

Is it okay to substitute the heavy cream with something lighter?

Yes, you can use evaporated milk instead of heavy cream to lighten the dish. It won’t be quite as rich but still delicious and creamy.

How do I avoid mushy vegetables in pasta primavera?

The key is cooking the vegetables just until tender-crisp, usually sautéing for only a few minutes with a timer. Overcooking leads to mushy veggies, which masks the fresh textures.

Can I add protein to this pasta primavera?

Definitely! Grilled chicken, shrimp, or even crispy tofu make fantastic additions. Just remember to scale back on some of the vegetables or increase the sauce accordingly to keep balance.

Final Thoughts

This Easy Vegetable Pasta Primavera Recipe has become one of my go-to meals when I want something colorful, comforting, and just really satisfying without the fuss. It highlights veggies in such a delicious way that I always feel good about eating it and sharing it. I’m excited for you to try it out—and I promise, once you nail those tender-crisp veggies and that creamy sauce, you’ll want to make it again and again!