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+ servings

Pasta Primavera

A great summer dish full of summer vegetables
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Pasta
Cuisine: Italian
Keyword: pasta
Servings: 4 people


  • 1 pound linguine or other pasta of choice
  • ¼ cup olive oil
  • 1 tablespoon butter
  • 1 small onion quartered and sliced
  • 1 large carrot peeled and slicd into half-moons
  • 2 cups broccoli florets cut into small pieces
  • 1 medium bell pepper (red, orange or yellow) slice lengthwise into strips
  • 6 stalks asparagus cut into 1½ inch pices
  • 1 medium zucchini sliced into quarters
  • 1 medium yellow squash sliced into quarters
  • 4 cloves garlic minced
  • 1 cup cherry tomatoes cut in half
  • ½ teaspoon dried oregano
  • ½ teaspoon dried basil
  • ¼ teaspoon onion powder
  • ¼ teaspoon garlic powder
  • 1 cup reserved pasta water
  • 2 tablespoons fresh lemon juice
  • ½ cup Parmesan cheese freshly grated
  • 2 tablespoons fresh parsley chopped


  • Bring a large pot of salted water to a boil.  Add linguine per instructions on the package.  Reserve about 1 cup of pasta water before draining.
  • While the pasta is cooking, heat olive oil and butter in a large and deep frying pan over medium-high heat.
  • Add the onion and carrot to the pan and sauté for 2 minutes. Next add the broccoli and pepper and sauté for 2 minutes.  Add the zucchini, yellow squash and asparagus and sauté for 2 minutes.  Add garlic, tomatoes and spices, sautéing another 2 minutes. 
  • Spoon the cooked vegetables into a large pasta serving bowl.  Add the drained cooked pasta, drizzle with the lemon juice, add salt and pepper to taste.  Toss the pasta and vegetables, gradually adding pasta water to help the blend come together and the vegetables to adhere to the pasta.  You may not need all the reserved water. 
  • Add half of the parmesan cheese and parsley and give it another stir.  Serve with remaining parmesan on the top, along with a little finishing olive oil. 


Buon apetito!