This pasta primavera is made with a medley of vegetables, penne, and a light lemon Parmesan sauce. It’s colorful, fresh, and every bite is packed with bright flavor.

Today we’ve got a pasta recipe, but let’s make it bright, fresh, and irresistible with a light lemon Parmesan sauce, four kinds of veggies, and enough pasta to make it filling without feeling too heavy. Sound good?

Why This Pasta Primavera Works

It’s a warm-weather pasta dish that feels indulgent without a heavy sauce weighing it down.
The light lemon Parmesan sauce is flavorful, fresh, and easy to make.
Asparagus, yellow squash, tomatoes, and peas add texture, color, and fresh flavor in every bite.
It feels a little fancy, but it’s simple enough to make at home any night of the week.

the asparagus, squash, tomatoes, and peas in separate bowls

Ingredients

Pasta: Penne works great because the sauce clings to the ridges and sneaks inside, but other short pasta shapes like rotini, orecchiette, small shells, or cavatappi will work, too.
Yellow squash: I love the bright color it adds, but zucchini is an easy substitute if you prefer.
Asparagus: Trim off the woody ends so every bite is tender.
Frozen peas: They add little pops of sweetness throughout the pasta.
Tomatoes: They’re only lightly cooked so they stay juicy and sweet.
Heavy cream: Just enough to make the sauce silky and rich without feeling too heavy.
Parmesan cheese: It melts into the sauce and adds rich savory flavor.
Lemon juice: It balances the richness of the cream and cheese with bright fresh flavor.
Fresh herbs: I’ve made this pasta with both fresh parsley and basil, and both work well.
Unsalted butter
Salt and pepper

How to Make It

Boil the pasta in a large pot.
Sauté the vegetables with butter in a large pan. Remove them and set them aside.
Make the lemon Parmesan sauce in the same pan.
Add the cooked pasta and veggies to the sauce and stir to combine.

More Summer Pasta Recipes

Caprese Chicken Pasta – fresh tomatoes, basil, mozzarella, and a light balsamic sauce
Lemon Parmesan Pasta Salad – easy, fresh, and ready in 20 minutes
Mediterranean Pasta – quick pantry pasta with Mediterranean-inspired flavors
Pasta with Fresh Tomato Sauce – simple summer pasta with just 6 ingredients

Pasta Primavera

This colorful pasta primavera with a light lemon Parmesan sauce is fresh, flavorful, and satisfying without feeling too heavy.

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Author: April Anderson

Servings: servings

Prep Time: 20

Cook Time: 20

Total Time: 40

Ingredients

8 ounces penne
4 tablespoons unsalted butter divided
1 pound yellow squash halved lengthwise and sliced
12 ounces asparagus ends trimmed and cut into 3” pieces
2 cups frozen peas
8 ounces cherry tomatoes halved
1 teaspoon kosher salt
1 cup heavy cream
8 ounces Parmesan cheese shredded
½ teaspoon ground black pepper
¼ cup chopped parsley or basil
Juice of 1 medium lemon

Instructions

Boil 8 ounces penne following the instructions on the box. Reserve a 1/4 cup of the starchy pasta water before draining the pasta.
Melt 2 tablespoons butter in a large pan over medium high heat. Add the squash, asparagus, and 1 teaspoon salt and cook the veggies for four to five minutes in the butter.
Add the peas and tomatoes to the pan. Stir and cook until the peas are thawed and the tomatoes are warmed – this will only take a couple of minutes. Transfer all of the veggies to a bowl and set aside.
Lower the heat to medium and melt 2 tablespoons butter in the pan. Whisk in 1 cup heavy cream and, once it’s steaming hot, whisk in the shredded cheese in a couple of batches, stirring between each until the cheese is melted and the sauce is smooth. Add a few splashes of the reserved pasta water and whisk again.
Add ½ teaspoon black pepper, ¼ cup chopped parsley or basil to the sauce, and the lemon juice. Stir to combine and then add the drained pasta and cooked vegetables. Stir to coat everything in the sauce.

Notes

You can swap the vegetables depending on what you have. Try green beans or broccoli instead of asparagus or use zucchini in place of the yellow squash. Just keep in mind that different vegetables may need slightly different cooking times.

Short pasta shapes like penne, rotini, or small shells work best because the sauce clings to them well, but longer pasta shapes like spaghetti or linguini will also work. If using longer pasta, I recommend cutting the asparagus into smaller pieces.

I don’t recommend using preshredded Parmesan cheese for the sauce (been there, tried that). Freshly shredded Parmesan melts more smoothly and creates a creamier, less grainy sauce.

This pasta is best served right away, but leftovers will keep for several days in the refrigerator. Add a splash of milk or cream when reheating to loosen the sauce.

Nutrition Estimate

Course: Dinner

Cuisine: Italian-American

Keyword: pasta primavera recipe, penne primavera, spring pasta recipe

More Vegetable-Packed Dinner Recipes

Classic Club Chopped Salad – loaded with fresh vegetables, bacon, chicken, and creamy dressing
Sheet Pan Chicken Ratatouille – a summer vegetable dinner with lots of flavor
Steak Bite Vegetable Bowls – hearty bowls packed with potatoes, cauliflower, and tender steak bites
Tortellini Primavera – a twist on classic primavera with cheese tortellini, veggies, and light sauce.

Happy cooking,