Garden Fresh Pasta Primavera

Fresh summer vegetables shine in this easy, light pasta primavera dish! Toss with your favorite noodles and use a variety of whatever fresh veggies you have on hand!

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We are growing a garden this year (for the first time in several years). We took a break from gardening for a few years because we were not managing the garden well while also taking care of babies. So now that we are out of that stage, our garden is full of row after row of delicious, home-grown goodness and we are all super excited!

Honestly, and I’m sure I’m not alone in this, having a garden to tend has been the best “distraction” and such a lovely way to pass the time this summer when many days currently have a very distinct “Groundhog Day” vibe. For the first time ever (my husband was always head gardener), I am actively gardening, tending to our plants, and so on. I am HERE FOR IT.

As soon our first squash, zucchini, and peas were able to be picked, I knew we would be celebrating with fresh pasta primavera. I absolutely LOVE this dish in the summertime. It’s the perfect combination of lightness and FLAVOR! The dish truly needs no extra sauce besides a little of the cooking liquid stirred into the mixture of sautéed vegetables and tender noodles.

Garden Fresh Pasta Primavera

This fresh pasta primavera is incredibly easy to make. The prepared vegetables are simply sautéed in a large skillet in a mix of olive oil and high-quality butter. (Kerrygold is a great option. Your food will be so much more rich and flavorful).

Once the vegetables are cooked through, they are tossed with the cooked pasta, a little parmesan cheese, and some of the reserved pasta cooking liquid.

This recipe will tell you exactly how to make pasta primavera, but it’s also just a great springboard for subbing in different seasonal vegetables, and tossing with different types of pasta. The variations are endless.

If at all possible, I love to marry my fresh-out-of-the-garden vegetables with homemade pasta. It’s like when I go to the beach and I bring along fresh pasta (made ahead of time and frozen) to enjoy with fresh-out-of-the-ocean seafood when we have seafood pasta one night.

For the pasta primavera pictured in this post, I made fettuccine noodles that would be able to support the weight of heaps of veggies. Homemade bowtie noodles would also be a delicious option.

If you’re interested in learning how to make fresh pasta at home, you can check out this post with my recipe and heaps of tips, check out my fresh pasta highlight on Instagram, or watch this video on YouTube (making fresh pasta for my son’s birthday dinner).

But, like I said, no matter what pasta you go with (homemade, boxed, GF, etc), the vegetables are going to be the star of the show. As they should be.

MORE RECIPES FROM THE GARDEN ::

• Amazing Fresh Salsa
• 5 Minute Pesto with Super Greens
• Sautéed Garlicky Greens
• Chocolate Zucchini Muffins
• Instant Pot Corn on the Cob
• Instant Pot Collard Greens
• Garden Focaccia Bread in One-Hour

Garden Fresh Skillet Pasta Primavera

★★★★★ 5 from 2 reviews

• Author: Lisa @ This Pilgrim Life
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 6-8 servings 1x
• Category: Pasta
• Method: Skillet

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Description

Fresh summer vegetables shine in this easy, light pasta primavera dish! Toss with your favorite noodles and use a variety of whatever fresh veggies you have on hand!

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Ingredients

Scale 1x2x3x

• 1 lb pasta noodles*
• 2 tbsp olive oil
• 2 tbsp high-quality butter
• 1/2 cup thinly sliced red onion (about 1/2 an onion)
• 1 tablespoon minced fresh garlic (about 2–3 medium cloves)
• 1 zucchini, cut into 2” spears
• 1 yellow squash, cut into 2” spears
• handful of cherry tomatoes, halved
• 1/2 cup fresh peas
• 1/2 tsp kosher salt + more to taste
• 1 tsp dried basil**
• 1 tsp dried parsley**
• 1 tbsp lemon juice
• 1 cup parmesan cheese, shredded
• 1 cup reserved pasta cooking liquid

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Instructions

1. Fill a pot with water and bring to a boil. Cook the pasta according to package directions, then drain and set to the side, reserving a cup of the cooking liquid.
2. Heat a 12″ skillet over medium heat. Add the olive oil and butter, then the sliced onion. Sauté for about five minutes, until the onion starts to soften. Stir the minced garlic, zucchini, and squash in with the onion. Season with a half a teaspoon of kosher salt and the dried herbs. Let the vegetables cook without stirring 5-10 minutes. Add the halved tomatoes and green peas. Stir, then continue to cook without moving the vegetables until they are all fork tender.
3. When the vegetable are tender and done cooking, stir in the lemon juice, then add the cooked pasta to the pan. Carefully toss the pasta with the sautéed vegetables, adding the cheese and reserved cooking liquid to the pan while you mix.
4. Season with additional salt to taste. Serve with extra parmesan cheese if desired.

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Notes

* You can use your favorite noodles in this recipe– gluten-free, homemade, short or long. For the dish in the picture, I made homemade fettuccine with 5 eggs and about 3 1/2 cups of flour. (More on homemade pasta here).

**If using fresh herbs, roughly chop and stir in at the end before serving.

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