Pasta Primavera

This pasta primavera combines roasted Mediterranean vegetables with a rich, creamy Parmesan sauce for the perfect balance of fresh flavors and comfort food satisfaction. With zucchini, artichokes, cherry tomatoes, and kalamata olives all roasted to golden perfection, this dish brings restaurant-quality results to your home kitchen in under an hour.

❤️ Why You’ll Love Pasta Primavera

• Incredibly Delicious: Easy technique that delivers flavorful and impressive results every time.
• Customizable: Add any of your favorite vegetables to make this dish your own.
• Perfect Any Season: While primavera means spring, this works beautifully year-round with seasonal vegetables.

🍲 Ingredients

Fresh Artichokes – Artichokes are packed with antioxidants, fiber, and potassium while being naturally low in calories. They support liver health and digestive function while adding a unique, slightly nutty flavor to this pasta primavera. Whether using fresh or canned, artichokes provide satisfying texture and Mediterranean authenticity.

Fresh Zucchini – Zucchini is rich in vitamin B6, which helps regulate blood glucose levels and supports brain function. This summer vegetable is also high in potassium for heart health and contains antioxidants that support overall wellness. When roasted, zucchini develops sweet, caramelized edges that complement the creamy sauce perfectly.

👩‍🍳 How to Make Pasta Primavera

1. Preheat the oven to 400F and prepare a baking tray with parchment paper.
2. Add the cubed zucchini, olives, artichokes, cherry tomatoes, and garlic cloves to the prepared baking tray.
3. Drizzle the olive oil on top and season with the salt and ground pepper. Toss to coat the vegetables well.
4. Bake for 18 – 24 minutes or until roasted, tender, and starting to turn golden brown.
5. Remove from the oven and allow to cool slightly. Chop up the roasted garlic and add back to the pan with the vegetables.
6. While the vegetables roast, cook the penne in a large pot of salted water according to the package instructions, minus 1 minute. Reserve ½ cup pasta water. Drain and set aside.
7. To a large pot or high-sided skillet (something that will hold all the pasta and roasted vegetables), add the butter over medium heat. Once the butter has melted, add the minced shallots and cook for 2-3 minutes, stirring occasionally, until fragrant.
8. Add the vegetable broth and then whisk in the cream until combined. Bring the sauce to a very gentle simmer, as soon as the sauce just begins to simmer, add the freshly grated parmesan cheese in two additions (¼ cup at a time), whisking after each addition so the parmesan cheese melts fully into the sauce.
9. Whisk in the salt and pepper and let the sauce simmer one more minute until it thickens slightly.
10. Whisk in the lemon zest and let cook for one more minute.
11. Taste and season with more salt and/or pepper if desired.
12. Then, toss the cooked pasta and roasted vegetables into the sauce, stirring to combine. Add a splash of the reserved pasta water if you need to loosen the sauce a bit while tossing with the pasta.
13. Serve immediately, garnished with fresh parsley or fresh basil and more freshly grated Parmesan cheese if desired.

🪄 Tips and Tricks

• Pasta Timing: Cook pasta 1 minute less than the package directions since it finishes cooking in the sauce.
• Cheese: Add parmesan gradually to prevent clumping and ensure smooth sauce integration.
• Vegetable Roasting: Watch closely in the final minutes to achieve a golden color without burning.
• Sauce Consistency: Use the reserved pasta water to adjust the sauce’s thickness as needed when combining.

🗒 Variations

• Dairy-Free: Replace butter with olive oil and heavy cream with coconut cream, skip the parmesan or use nutritional yeast.
• Gluten-Free: Use your favorite gluten-free pasta shape – the sauce works with any variety.
• Vegetables: Bell peppers, asparagus, or broccoli work beautifully as additions or substitutions.
• Pasta Shape: Any short pasta like rigatoni, fusilli, or farfalle works perfectly with this sauce.

🗒 Best served with

• How to Make the Perfect Greek Salad
• Pull Apart Cheese Bread with Maple “Whiskey” Smash
• Garlic Parmesan Chicken Skewers
• Baklava Cake

👝 How to Store Leftovers

Store pasta primavera in the refrigerator in an airtight container for 3-5 days. Reheat gently on the stovetop with a splash of broth or water to loosen the sauce, or microwave in short intervals, stirring between.

🤔 Common Questions

Pasta Primavera

5 from 1 vote

🍅🧄🌳 This Pasta Primavera is roasted veggie heaven in a creamy sauce! Mediterranean flavors meet comfort food – you'll be making this on repeat!

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Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Course Main

Cuisine Mediterranean-Inspired

Servings 4

Calories 603 kcal

Ingredients

  

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For the roasted vegetables

• 2 medium zucchinis, cubed
• 2 cups pitted dark kalamata olives, drained and roughly chopped
• 14 oz can artichokes, halved
• 1 cup cherry tomatoes, havled
• 8 garlic cloves, smashed
• 3 tbsp extra-virgin olive oil
• 2 tsp kosher salt
• 1 tsp ground pepper

For the pasta and sauce

• 300 g / 10 oz penne
• 3 tbsp unsalted butter
• 2 small shallots, minced
• 1/3 cup vegetable broth
• ¾ cup heavy cream
• 1/2 cup freshly grated parmesan cheese plus more to garnish
• ¼ tsp kosher salt
• ¼ tsp ground pepper
• Zest of one lemon
• Fresh basil or parsley for garnish

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Instructions

 

• Preheat the oven to 400F and prepare a baking tray with parchment paper.
• Add the cubed zucchini, olives, artichokes, cherry tomatoes, and garlic cloves to the prepared baking tray.
• Drizzle the olive oil on top and season with the salt and ground pepper. Toss to coat the vegetables well.
• Bake for 18 – 24 minutes or until roasted, tender, and starting to turn golden brown.
• Remove from the oven and allow to cool slightly. Chop up the roasted garlic and add back to the pan with the vegetables.
• While the vegetables roast, cook the penne in a large pot of salted water according to the package instructions, minus 1 minute. Reserve ½ cup pasta water. Drain and set aside.
• To a large pot or high-sided skillet (something that will hold all the pasta and roasted vegetables), add the butter over medium heat. Once the butter has melted, add the minced shallots and cook for 2-3 minutes, stirring occasionally, until fragrant.
• Add the vegetable broth and then whisk in the cream until combined. Bring the sauce to a very gentle simmer, as soon as the sauce just begins to simmer, add the freshly grated parmesan cheese in two additions (¼ cup at a time), whisking after each addition so the parmesan cheese melts fully into the sauce.
• Whisk in the salt and pepper and let the sauce simmer one more minute until it thickens slightly.
• Whisk in the lemon zest and let cook for one more minute.
• Taste and season with more salt and/or pepper if desired.
• Then, toss the cooked pasta and roasted vegetables into the sauce, stirring to combine. Add a splash of the reserved pasta water if you need to loosen the sauce a bit while tossing with the pasta.
• Serve immediately garnished with fresh parsley or fresh basil and more freshly grated parmesan cheese if desired.

Video

Notes

• If you want to swap the pasta shape, we like rotini or bowties.
• Note, if you use a lighter cream the sauce will not be as creamy and will be thinner.
• If you forget to save pasta water, vegetable or chicken broth is a good substitute.

Nutrition

Calories: 603kcal | Carbohydrates: 70.2g | Protein: 16.8g | Fat: 38.6g | Saturated Fat: 15g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 18.4g | Trans Fat: 0.3g | Cholesterol: 55.5mg | Fiber: 7.4g | Sugar: 4.7g

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