This Pasta Primavera with Pesto is flavor-packed! Tender-crisp seasonal vegetables like zucchini, bell peppers, and cherry tomatoes are tossed with perfectly cooked pasta and coated in a rich, homemade basil pesto sauce for a satisfying vegetarian dinner.
Have you tried our Spring Pasta Salad Recipe? It has similar flavor that we think you'll love!
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Traditional Pasta Primavera is an Italian-inspired dish that perfectly captures the essence of spring and summer months with its array of colorful vegetables. Our version provides a new twist to this dish, combining it with fresh basil, olive oil, and other delicious ingredients found in flavorful pesto sauce.
If you like this recipe, you may also love our other Italian dishes. Try this quick and easy Casarecce Pasta with Pesto or our Bucatini Alla Carbonara with Prosciutto and Peas.
Why We Love This Recipe
- Loaded with Fresh Veggies: A great way to use up seasonal produce or whatever’s hanging out in the fridge.
- Tossed in Flavorful Pesto: The basil pesto sauce adds herby flavor that ties everything together.
- Quick and Easy: Ready in under 30 minutes, perfect for weeknights when you need dinner fast.
- Flexible and Family-Friendly: Swap in your favorite veggies or pasta—my kids don’t even notice all the greens in this one!
Pasta Primavera Ingredients
- Pasta: You can choose your favorite type of pasta for this Healthy Pasta Primavera recipe. Trottole pasta works exceptionally well due to its unique shape that holds the sauce and veggies perfectly.
- Broccolini: A delightful hybrid of broccoli and Chinese kale, broccolini offers tender stems and small florets, bringing a subtle sweetness and crunch to the dish.
- Zucchini: Summer zucchini adds a mild, slightly nutty flavor and a tender texture that complements the other vegetables.
- Yellow Squash: Similar to zucchini in taste and texture, summer squash brings a sunny color to the plate, adding to the dish's visual appeal.
- Cherry Tomatoes: Sweet and juicy cherry tomatoes add a burst of flavor and a pop of color to the pasta primavera.
- Spring Peas: These tender and sweet peas are a true taste of spring, enhancing the dish's overall freshness.
- Radish: With its peppery flavor and crisp texture, radish provides a refreshing contrast to the creamy sauce and pasta.
- Orange Bell Pepper: Sweet and colorful, orange bell pepper complements the dish with its mild flavor.
- Carrot: Adds a burst of color, sweetness, and crunch.
- Pesto: This fresh sauce is the heart of the dish, blending it with the rich flavors of basil, garlic, nuts, and parmesan cheese. You can use store-bought pesto or make your own for a fresher taste.
- Fresh Basil Leaves: Torn basil leaves add a final touch of freshness and aroma to the pasta primavera, enhancing the overall taste.
- Shaved Parmesan Cheese: Grated parmesan cheese adds a nutty and savory element to the dish, balancing the creaminess of the sauce and vegetables.
A full ingredient list with exact measurements can be found in the recipe card below.
Substitutions & Variations
- Pasta: Opt for gluten-free pasta or whole wheat pasta to add more fiber and nutrients to the meal.
- Vegetables: Substitute broccolini with fresh asparagus or green beans. You can also use other colorful veggies like yellow or red peppers in place of orange peppers for a different color combination. Snow peas can be substituted for sugar snap peas.
- Protein: Add grilled chicken, shrimp, or tofu to the pasta for a protein-packed version.
- Flavor: Use heavy cream or cream cheese to create a creamy pasta primavera that coats the pasta and vegetables. Add a little chicken or vegetable broth to bring all of the flavors together.
How to Make Pasta Primavera with Pesto
STEP ONE: Prepare the Pasta
Bring a large pot of water to a boil. Cook pasta according to the package instructions in boiling water until al dente. Drain the cooked pasta and set it aside.
STEP TWO: Prepare and Steam the Fresh Vegetables
Trim and cut the broccolini, zucchini, squash, bell pepper, and carrot into bite-sized pieces. Halve the tomatoes, trim the peas, and slice the radish.
Steam the broccolini, zucchini, squash, and carrots in 1 cup of water or stock using the Instant Pot (0 minutes, high pressure, quick release) or on the stovetop until tender-crisp. Drain and set aside.
STEP THREE: Prepare the Dish
In a large mixing bowl, combine the cooked pasta, steamed vegetables, halved cherry tomatoes, spring peas, sliced radish, and diced orange bell pepper.
Pour the fresh pesto over the pasta and vegetables. Gently toss everything together until the pesto evenly coats the ingredients.
STEP FOUR: Combine and Serve
Taste the pesto primavera and season with salt and pepper to your liking. Garnish the salad with torn fresh basil leaves and generously top with shaved parmesan cheese.
Transfer the Pesto Primavera to a serving dish or individual plates. Enjoy warm or chilled.
Expert Tips for Success
👩🍳Jami's Pro Tips: Want to take this recipe to the next level? Check out my expert tips below for the best flavor, texture, and meal prep hacks!
✔️ DO Reserve a cup of pasta water before draining, and use it to adjust the sauce's consistency if needed.
✔️ DO Add a squeeze of lemon juice and lemon zest before serving.
Storage
Store any leftover Healthy Pasta Primavera with Pesto in an airtight container in the refrigerator. It can stay fresh for up to 3-4 days. This dish is not freezer friendly. Eat chilled, or reheat the pasta in the microwave or on the stovetop with a splash of water to restore its creamy texture.
Recipe FAQs
Zucchini, bell peppers, cherry tomatoes, and asparagus work well. You can also toss in broccoli—just avoid anything that gets too mushy.
Yes! Store-bought pesto saves time and still adds great flavor. I like to loosen it with a splash of pasta water or lemon juice if it feels too thick.
Save some pasta water and stir it in when tossing everything together. It keeps the sauce silky, and you can add more when reheating leftovers.
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📖 Recipe
Pasta Primavera Recipe with Pesto
Equipment
- Instant pot or steamer
- Mixing bowls
Ingredients
- 16 oz Trottole or other spiral shaped pasta
- 1 bunch broccolini trimmed and cut into bite-sized pieces
- 1 small zucchini diced
- 1 small squash diced
- 1 pint cherry tomatoes halved
- 1 jumbo carrot peeled and thinly sliced
- 20-25 qty spring peas trimmed
- 1 large radish thinly sliced
- ½ qty orange bell pepper diced
- ¾ cup fresh pesto homemade or store-bought
- ¼ cup fresh basil leaves torn
- shaved parmesan cheese to taste
- salt and pepper to taste
Instructions
- Bring a large pot of salted water to a boil and cook the Trottole pasta according to the package instructions until al dente. Drain the pasta and set aside.
- In an Instant Pot or steamer, add about 1 cup of water and the broccolini, diced zucchini, squash, and carrot slices. Steam the vegetables with the Instant Pot's timer set to 0 on high pressure with an instant release once they are tender-crisp. Alternatively, you can steam the vegetables on the stovetop until they are just tender. Drain any excess water and set the vegetables aside.
- In a large mixing bowl, combine the cooked pasta, steamed vegetables, halved cherry tomatoes, spring peas, sliced radish, and diced orange bell pepper.
- Pour the fresh pesto over the pasta and vegetables. Gently toss everything together until the pesto evenly coats the ingredients.
- Taste the pesto primavera and season with salt and pepper to your liking. Garnish the salad with torn fresh basil leaves and generously top with shaved parmesan cheese.
- Transfer the pesto primavera to a serving dish or individual plates. Enjoy this nutritious meal warm or chilled.
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Notes
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- Pasta - Opt for gluten-free pasta or whole wheat pasta to add more fiber and nutrients to the meal.
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- Vegetables - Substitute broccolini with fresh asparagus or green beans. You can also use other colorful veggies like yellow or red peppers in place of orange peppers for a different color combination. Snow peas can be substituted for sugar snap peas.
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