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Pasta Primavera or Spring in a Bowl

This Pasta Primavera tossed with Parmesan, fresh basil, and loads of spring vegetables is a great cookout side or light dinner.

Pasta Primavera |

Do you ever just want to eat colors?  Green, orange, red, yellow…anything with all those colors has to be delicious (and probably good for you too!). The past few weeks here in Ohio have blurred together in a sea of gray, cloudy days. It’s refreshing to see color anywhere, even if it’s just on my cutting board. This pasta is light, full of fresh flavor, and a wonderful reminder that green grass, sunshine, and garden vegetables are just around the corner. Until then, even if it doesn’t look like spring outside, it can at least look like it on your plate!

Pasta Primavera | This light and fresh vegetarian pasta is packed with spring veggies, Parmesan, and basil!

This is a wonderfully simple, versatile pasta dish that makes a great side for cookouts or Easter gatherings. It can be served hot or at room temperature and you can easily swap in whatever veggies might be on their way to an untimely death in your produce drawer. Fresh herbs of any kind are also a wonderful addition. This pasta is very forgiving, so just experiment to find your own favorite combo! My personal favorite is a blend of bell peppers, squash, mushrooms, and carrots, but the pictured combo of broccoli, cauliflower, carrots, and zucchini works equally well!

Pasta Primavera or Spring in a Bowl

Prep Time 20 minsPrep Time
Cook Time 25 minsCook Time
Total Time 45 mins Total Time
Yields 8


  • 6 cups assorted fresh vegetables such as carrots, zucchini, mushrooms, broccoli, peppers
  • 1 yellow onion, thinly sliced
  • 1/4 cup olive oil
  • Kosher salt and ground pepper to taste
  • 1 Tablespoon dried Italian herbs
  • 1 lb. bowtie, rotini, or corkscrew pasta
  • 1/2 cup fresh torn basil
  • 1 8 oz. package cherry tomatoes, halved
  • 1 1/2 cups shredded parmesan and asiago blend
  • Reserved pasta water
  • Squeeze of lemon juice


  1. Preheat oven to 450 degrees.
  2. Line two large baking sheets with foil. Toss together all the vegetables (except cherry tomatoes) with oil, salt (1-2 teaspoons), pepper (a good sprinkling), and dried herbs. Arrange vegetables evenly on sheet.
  3. Bake vegetables until tender, about 20 minutes, stirring halfway through.
  4. Cook pasta according to package directions in well salted water. Drain the pasta, reserving one cup of cooking liquid.
  5. In a large bowl, toss together pasta and veggies. Add tomatoes, fresh basil, and cheese. Add a little bit of pasta water at a time, until desired consistency is reached. I usually use the whole cup. Taste. Add salt if needed. I like to finisht the dish with a squeeze of lemon. Serve warm or at room temperature.


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  • Marion@Life Tastes Good May 19, 2014, 1:27 PM

    This sounds amazing! I look forward to giving it a try! Pinning!

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