Name: Creamy Vegetable Pasta Primavera Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian
Ingredients: 10 ounces penne pasta; 2 tablespoons extra-virgin olive oil, plus more for drizzling; 4 garlic cloves, sliced; 1 yellow squash, sliced into thin half-moons; 1 zucchini, sliced into thin half-moons; 1 bunch asparagus, chopped into 1-inch pieces; 1 cup cherry tomatoes, halved; 1 cup thinly sliced red onion; ½ cup frozen peas, thawed; 1 teaspoon sea salt; Freshly ground black pepper, to taste; Red pepper flakes, pinch; 3 tablespoons fresh lemon juice; 1 cup fresh basil leaves, plus more for garnish; ¼ cup fresh tarragon, optional; ¾ cup grated pecorino cheese

If you’re on the hunt for a vibrant, comforting, and downright delicious pasta dish, I absolutely have to share my Creamy Vegetable Pasta Primavera Recipe with you. This recipe brings together fresh veggies, a luscious creamy twist, and delicate herbs that turn simple pasta into something spectacular. I love how quick and satisfying it is—perfect for those evenings when you want something homemade but fuss-free. Stick around, and I’ll walk you through every step to nail it just like I do!

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Why You’ll Love This Recipe

Fresh and Colorful Ingredients: The mix of zucchini, asparagus, cherry tomatoes, and more creates a vibrant plate you’ll feel great about eating.
Quick and Easy: You’ll have dinner on the table in about 30 minutes, making it perfect for busy weeknights.
Creamy Without Heavy Cream: Pecorino cheese with lemon juice gives a silky, dreamy sauce without needing cream, which I love for a lighter touch.
Customizable and Crowd Pleaser: This primavera recipe is so adaptable; my family goes crazy for it every time, and you can tweak it based on what veggies you have on hand.

The image shows a white bowl filled with a colorful pasta salad. The salad has three main layers: the bottom layer with white penne pasta, the middle layer with bright green peas, asparagus, and fresh spinach leaves, and the top layer with halved red cherry tomatoes, thin slices of red onion, and yellow zucchini pieces. Small bits of white cheese and cracked black pepper are sprinkled on top. A wooden spoon is partly visible on the left side of the bowl, resting on the pasta. The bowl is placed on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7 - Creamy Vegetable Pasta Primavera, vegetable pasta recipes, easy creamy pasta, healthy veggie pasta, quick pasta dinner

Ingredients You’ll Need

When I first tried this Creamy Vegetable Pasta Primavera Recipe, I was amazed at how simple ingredients can mesh into a flavor-packed dinner. These veggies are perfect together—light, fresh, and full of seasonal goodness.

Flat lay of penne pasta arranged neatly, a small white bowl of extra-virgin olive oil, four whole uncracked garlic cloves, a few thin half-moons of yellow squash, thin half-moons of zucchini, chopped asparagus pieces about one inch long, a small white bowl filled with halved cherry tomatoes, thinly sliced red onion neatly fanned out, a small white bowl of sea salt, a small white bowl of thawed green peas, a small white bowl with grated pecorino cheese, a small white bowl of fresh lemon juice, a small white bowl with red pepper flakes, a small pile of fresh basil leaves, a small bunch of fresh tarragon sprigs, and a few grinds of freshly ground black pepper all arranged symmetrically on simple white ceramic dishes 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 - Creamy Vegetable Pasta Primavera, vegetable pasta recipes, easy creamy pasta, healthy veggie pasta, quick pasta dinner

Penne Pasta: The tubular shape holds onto the creamy sauce and veggies beautifully.
Extra-virgin Olive Oil: Adds richness and is key for sautéing the veggies to perfection.
Garlic Cloves: Fresh garlic gives that aromatic base that wakes up the whole dish.
Yellow Squash & Zucchini: They cook quickly and bring a nice tender texture and mild sweetness.
Asparagus: Gives a lovely crunch and fresh, slightly grassy notes that balance the creaminess.
Cherry Tomatoes: Their juiciness adds bursts of vibrant flavor and color.
Red Onion: Adds a mild bite and lovely sweetness once cooked.
Sea Salt: Enhances all the flavors naturally.
Frozen Peas: Thawed peas bring subtle sweetness and a pop of color.
Pecorino Cheese: The salty, nutty cheese is what makes the sauce creamy and enticing without cream.
Fresh Lemon Juice: Brightens everything up and keeps the dish feeling fresh.
Red Pepper Flakes: For a little kick—you can adjust it to your heat preference.
Fresh Basil Leaves & Tarragon (Optional): Herbs that add layers of freshness and aroma.
Freshly Ground Black Pepper: To season and bring out flavors.

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.

Variations

What I love about this Creamy Vegetable Pasta Primavera Recipe is how easy it is to personalize. You can swap veggies, change the cheese, or even make it vegan without losing that comforting vibe.

Protein Boost: Adding grilled chicken or sautéed shrimp makes it a heartier meal—my family enjoys this when we want something more filling.
Vegan Version: Use nutritional yeast or vegan parmesan and omit cheese; coconut cream or cashew cream can replace the creaminess.
Seasonal Veggies: Feel free to toss in peas in spring, roasted red peppers in summer, or mushrooms in fall for exciting flavors.
Spice it Up: I sometimes add a dash more red pepper flakes or a drizzle of chili oil when I want it to pack more punch.

How to Make Creamy Vegetable Pasta Primavera Recipe

Step 1: Cook Pasta to Al Dente Perfection

Bring a large pot of salted water to a rolling boil—like the sea—and cook your penne pasta according to the package instructions until al dente. I always test a piece a minute before time’s up so it stays firm but tender. Drain the pasta and toss it immediately with a drizzle of olive oil to keep it from sticking while you prepare the rest.

Step 2: Sauté Fresh Veggies Until Tender and Vibrant

Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the sliced garlic then quickly follow with the yellow squash, zucchini, asparagus, cherry tomatoes, red onion, sea salt, and a few grinds of black pepper. Sauté everything together for about 3 to 4 minutes—you want the veggies tender but still with a bit of snap and their vibrant colors intact. This step really makes the vegetables shine, so keep an eye on the pan and give everything a nice toss.

Step 3: Combine Pasta, Cheese, and Bright Flavors

Now, add the cooked penne back into the skillet along with thawed peas, pecorino cheese, and fresh lemon juice. Sprinkle in some red pepper flakes for that subtle but teasing heat. Toss everything gently so each piece of pasta gets coated in the creamy, cheesy sauce and the flavors meld together beautifully. Finally, stir in fresh basil leaves and tarragon if you’re using it—those herbs take this dish to a new level of freshness and aroma.

Step 4: Taste, Adjust, and Serve

Give it a final taste and adjust seasoning with a bit more salt, pepper, or lemon juice as needed. When I serve this, I always sprinkle extra basil on top and maybe a little more pecorino for the cheese lovers at my table. There’s something so satisfying about that fresh herb garnish—it really adds the finishing touch.

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Pro Tips for Making Creamy Vegetable Pasta Primavera Recipe

Use Fresh, Seasonal Veggies: I find the flavors are so much brighter when using fresh asparagus and squash in season, which makes a big difference.
Don’t Overcook the Vegetables: They should be tender but still crisp—overcooking will dull their color and texture, and your sauce might get watery.
Toss Pasta with Olive Oil Right Away: This simple step prevents clumping and keeps the texture perfect when mixing with the veggies.
Grate Cheese Freshly: Using freshly grated pecorino cheese melts beautifully and adds a much better, sharper flavor than pre-grated options.

How to Serve Creamy Vegetable Pasta Primavera Recipe

Creamy Vegetable Pasta Primavera Recipe - Serving

Garnishes

I love topping this pasta with freshly torn basil leaves and an extra sprinkle of grated pecorino cheese. Sometimes I drizzle a little more good-quality olive oil on top for that glossy finish. A pinch of red pepper flakes at the table lets everyone adjust the heat to their liking, which my family appreciates.

Side Dishes

For sides, a crisp green salad with a lemon vinaigrette pairs perfectly, balancing the creamy pasta. Garlic bread or a rustic baguette is great for soaking up any leftover sauce. When I’m feeling indulgent, a simple roasted chicken or grilled salmon rounds out the meal beautifully.

Creative Ways to Present

For dinner parties, I sometimes serve this pasta in shallow white bowls to show off its colorful ingredients, then garnish with whole basil leaves and edible flowers for a special touch. You can also plate it over a bed of arugula for a peppery contrast, adding a bit more elegance to this homey dish.

Make Ahead and Storage

Storing Leftovers

When I have leftovers, I store them in an airtight container in the fridge and try to eat within 2 days for the best texture and flavor. The pasta will soak up some sauce as it sits, so you might want to add a splash of olive oil or a little water when reheating.

Freezing

I usually don’t freeze this creamy pasta because the texture of the veggies can change and become mushy after thawing. But if you do want to freeze, flash freeze in portions and reheat gently to preserve as much quality as possible.

Reheating

To reheat, I warm the pasta gently on the stove with a tablespoon of water or broth, stirring occasionally to keep it creamy and prevent sticking. Microwaving works too, but stirring halfway through helps it heat evenly.

FAQs

Can I use other types of pasta for this recipe?

Absolutely! While penne works great because it traps the sauce and veggies well, you can swap in fusilli, farfalle, or even spaghetti depending on what you have. Just keep an eye on cooking times so you get that perfect al dente bite.
Is this Creamy Vegetable Pasta Primavera Recipe suitable for vegetarians?

Yes, this recipe is naturally vegetarian as it’s packed with fresh veggies and cheese. To make it vegan, replace pecorino with vegan cheese alternatives or nutritional yeast and omit fresh herbs like tarragon if preferred.
What can I substitute for pecorino cheese?

If you don’t have pecorino, Parmesan works as a good substitute though it’s a bit milder. For those avoiding dairy, nutritional yeast or vegan Parmesan varieties bring a cheesy flavor without dairy.
How do I keep my vegetables from getting soggy?

Make sure to sauté the vegetables over medium heat just until they’re tender-crisp—not mushy. Avoid overcrowding the pan so they cook evenly and quickly. Also, don’t overcook in the water when boiling the pasta so veggies stay vibrant.

Final Thoughts

This Creamy Vegetable Pasta Primavera Recipe is one of those dishes that feels like a warm hug on a plate—it’s fresh, creamy, and packed with flavors that just make you smile. Whenever I make it, friends and family ask for seconds (and soon, you’ll understand why). It’s a fantastic way to sneak in a rainbow of veggies without sacrificing comfort or taste. I hope you enjoy making and sharing it as much as I do—happy cooking!