This Vegetable Pasta Primavera is friendly to diets including the vegan and Mediterranean diets.
Made with pasta and vegetables tossed in olive oil and lemon this simple dish is packed with goodness.

What you will read about in this recipe.
What is Vegetable Pasta Primavera
Vegetable Pasta Primavera is a pasta and fresh vegetable dish that is usually made in a creamy sauce,
I like that this recipe for pasta primavera is tossed in olive oil and lemon juice for a healthier twist..
Have you tried my Mediterranean Diet Asparagus Pasta Sauce?
That tasty pasta is delicious and and easy sauce recipe made with asparagus, peas, and Greek Yogurt. Both this recipe pasta primavera and that recipe for asparagus pasta are delicious and healthier recipes that are made with vegetables and pasta.
I find that pasta bowls are perfect for enjoying recipes such as this one. You can find a selection of pasta bowls here.
Why we love Mediterranean Diet Pasta Primavera
This recipe takes about 20 minutes to make. It is packed with colorful and delicious vegetables, making it a healthier choice!
Here is what else we like about this recipe.
- This recipe is full of healthy and colorful veggies that can come from your garden or local grocery store.
- Unlike the usual pasta primavera that is tossed in a creamy sauce, this recipe uses olive oil and lemon juice for a healthier alternative.
- The ingredients are common ingredients that you may already have on hand.
- Making this recipe takes about 20 minutes.
- Personalizing this recipe is as easy as swapping out your veggies or pasta.
- Leftovers taste even better the next day when the flavors are able to meld together.
Ingredients needed to make vegan pasta primavera.
- Pasta. Cooked al dente according to the packaging.
- Shallots. Thinly sliced.
- Carrots. Cut into small and thin matchstick sizes.
- Radishes. Also cut into matchstick sized slices.
- Asparagus. Fresh works best for a nice crunch. Fresh asparagus should have the ends removed and broken into bite sized piece.
- Peas. Snap peas that have been cut into bite sized pieces if possible.
- Baby Arugula Washed and dried.
- For the sauce you will need olive oil, lemon zest, and lemon juice.
- Seasonings as desired. Such as a Mediterranean diet seasoning blend, salt, and pepper.
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Tips for making the best Pasta Primavera with vegetables.
Penne pasta was used to make my pasta primavera. When selecting a pasta to use in this recipe, select one that is bite sized such as fusilli, penne, or farfalle for example.
More helpful tips for you.
- Cook your pasta al dente according to the packaging. This will help the pasta hold up better with the other ingredients.
- Shallots were used in my pasta primavera. You can alternatively used an onion, such as a red onion instead.
- This recipe is especially nice to enjoy when you can use fresh ingredients (such as from your garden!). However, you can easily make this recipe year-round using ingredients such as peas that have been canned and rinsed or frozen and thawed.
- This recipe is highly customizable using the vegetables of your choice. Feel free to swap out vegetables with the ones that you have on hand or enjoy most. Zucchini or bell peppers work well.
- Baby arugula was used to make this into a nice meal. You can use a bagged spring salad to make yours even better!
- Lemon juice is used to make the tasty 'sauce' that that coats the ingredients. Fresh lemon juice is always preferred for flavor and so that you know it is just lemon juice that you are adding to your pasta primavera.
How to make Vegetable Pasta Primavera
Prep Time: 20 minutes .
Servings: 4 .
- Prepare the ingredients. Have your pasta cooked al dente according to the packaging, cooled, and then placed in a large bowl. Also, your vegetables should be prepared as indicated.
- Saute. In a large pan or skillet on medium heat, saute your shallots in a tablespoon of your oil, cooking until the shallots can easily separate (about two and a half minutes). Then add the carrot slices and the radish slices and saute for another three minutes. Lastly, add the asparagus and peas and cook for another two minutes (the asparagus should still have structure).
- Season. Remove the pan/skillet from the heat and stir in your seasonings.
- Toss. Let the warm ingredients cool for a minute or two and then add it to the large bowl with the pasta and toss.
- Serve. Add the remaining oil and the lemon juice to the bowl with the other ingredients and toss until the ingredients are well incorporated before serving.
Expert Tip👉 It is best to toss your ingredients before serving so that the arugula can stay fresh. Make sure that your warm ingredients have fully cooled before tossing them with the arula. If the ingredients are too warm, the arugula can 'cook' and wilt as a result.
How to store Pasta Primavera .
Leftover Pasta Primavera should be stored in an airtight container. When properly stored and refrigerated, Pasta Primavera should keep for up to four days when refrigerated, depending on you arugula.
You may also be interested in these pasta recipes.
- Sun Dried Tomato Pesto Pasta
- Mediterranean Diet Asparagus Pasta Sauce
- Vegan Lemon Garlic Pasta
- Roasted Tomatoes With Goat Cheese Pasta
- Bruschetta Pasta Salad
- Mediterranean Diet Arugula Pasta Salad
Print the recipe for Vegetable Pasta Primavera.
Vegetable Pasta Primavera
Equipment
Ingredients
- 8 oz Pasta. -- Cooked al dente according to the packaging.
- 2 Shallots -- Thinly sliced.
- ½ cup Carrots --Cut into small and thin matchstick sizes.
- ½ cup Radishes --Cut into small and thin matchstick sizes.
- ½ cup Asparagus. --Bite sized pieces.
- ½ cup Peas.
- 4 cups Baby Arugula --Washed and dried.
- 1½ tbsp Olive oil -- Divided
- Seasonings --as desired.
Instructions
- Prepare the ingredients. Have your pasta cooked al dente according to the packaging and then placed in a large bowl. Also, your vegetables should be prepared as indicated.
- Saute. In a large pan or skillet on medium heat, saute your shallots in a tablespoon of your oil, cooking until the shallots can easily separate (about two and a half minutes). Then add the carrot slices and the radish slices and saute for another three minutes. Lastly, add the asparagus and peas and cook for another two minutes (the asparagus should still have structure).
- Season. Remove the pan/skillet from the heat and stir in your seasonings.
- Toss. Let the warm ingredients cool for a minute or two and then add them to the large bowl with the pasta and toss.
- Serve. Add the remaining oil and the lemon juice to the bowl with the other ingredients and toss until the ingredients are well incorporated before serving.
Recipe Notes
Also, please see the actual recipe post for further details on this recipe. Nutritional Information is only an estimate and can vary especially with ingredients that are used. To make this recipe fully vegan, please make sure that you are using fully vegan ingredients.
See Foodwineandlove.com for details on this recipe.
originally posted:
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Nutrition
Please note: Nutritional data has been calculated using a tool that comes with this recipe card and not by me. This means that Nutritional Information is only an estimate and can vary especially with ingredients that you use. The accuracy of this tool may differ from other tools as expected. Also note that there is no instructional value to the video that may be attached to this recipe. It is only there for visual pleasure. For more information about the images in this recipe, please refer the the recipe instructions. Thank you!
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Vegetable Pasta Primavera an easy and delicious vegan meal made with pasta and fresh vegetables. Mediterranean Diet Friendly!
Please see recipe post for further details on this recipe.
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