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This Penne Pasta Primavera is a fresh, vegetable-packed dinner that comes together in about 30 minutes. Tender penne and crisp-tender veggies get tossed in a quick lemon broth sauce with a finishing shower of Parmesan. Light, flavorful, and exactly what spring weeknights call for.
More easy spring pasta recipes: One Pan Lemon Garlic Pasta | Lemon Garlic Chicken and Vegetable Pasta | Creamy Garlic Chicken Pasta
3 Tips That Really Matter For This Recipe
A few small choices make a big difference with a dish this simple. The vegetables, pasta, and lemon all need a little attention to land right.
- Cook the veggies in stages. Carrots and broccoli need more time than asparagus and bell pepper. Adding everything at once gives you mushy carrots or undercooked asparagus.
- Pull the pasta a minute shy of al dente. It finishes simmering in the sauce, and the starchy water it leaves behind helps the broth coat every bite.
- Use fresh-squeezed lemon juice. Bottled tastes flat next to the brightness fresh juice gives this dish, and with so few sauce ingredients, this one matters.
RECIPE WALK-THROUGH
How to Make Penne Pasta Primavera
See the recipe card below for full, detailed instructions
The whole dish comes together in one skillet plus a pasta pot. The order matters more than the timing, so read through the steps once before you start.
Step 1: Cook the pasta
Bring a large pot of generously salted water to a boil and add the penne. Cook to one minute shy of al dente, since it will finish in the sauce.
- Save some pasta water: Before draining, scoop out about a quarter cup of the pasta water and set it aside. That starchy water is what gives the sauce body, so don’t skip it.
Step 2: Cook the vegetables in stages
Heat butter and olive oil in a large skillet over medium heat. Add the onion first and cook until translucent, about 1 to 2 minutes.
Then stir in the carrots, broccoli, bell pepper, asparagus or zucchini, and minced garlic in that order, giving each addition 1 to 2 minutes before adding the next.
If the pan looks dry by the time you get to the asparagus, add another tablespoon of butter. Season with salt and pepper, then transfer everything to a plate.
Step 3: Build the sauce
To the empty skillet, add another tablespoon of butter, the chicken broth, lemon juice, and reserved pasta water.
Bring it to a boil and simmer for 2 to 3 minutes, scraping up any browned bits from the bottom of the pan as you go. That’s where a lot of the flavor lives.
Step 4: Simmer the pasta in the sauce
Stir the pasta into the simmering broth and let it cook for another 3 to 4 minutes, until the sauce has reduced by about half and clings to the noodles.
The pasta will finish cooking in the broth and pick up the lemon flavor as it goes.
Step 5: Add the veggies and serve
Stir the cooked vegetables back into the skillet and toss everything together until evenly coated. Taste and adjust the salt and pepper.
Top with freshly grated Parmesan and a little minced parsley, and serve right away with extra lemon wedges if you like.
Serving Suggestions
This dish holds its own as a light meatless main, but it stretches easily into a heartier meal with a simple protein or a side. The flavor profile is bright and lemony, so I lean toward simple sides that complement that without competing.
- Bread: Cheesy Garlic Bread or Easy Italian Pull Apart Bread for sopping up the sauce
- Salad: A Copycat Olive Garden Salad or Panzanella Salad for something fresh and light
- Appetizer: Classic Bruschetta if you’re stretching this into something more dinner-party-worthy
If you want to add a protein and turn it into a full meal, here are my favorites: Baked Chicken Breasts | Roasted Lemon Garlic Chicken | Sheet Pan Lemon Pepper Shrimp | Shrimp Scampi | Blackened Shrimp
Storage Tips
Storage and Reheating
Refrigerating: Store leftovers in an airtight container in the fridge for up to 3 days. The pasta will absorb some of the sauce as it sits, so leftovers will be a little drier than fresh.
Reheating: Warm in a skillet over medium-low heat with a splash of broth or water to loosen things up. The microwave works in a pinch (60 to 90 seconds, stirring halfway), but the stovetop keeps the texture better.
Freezing: Not recommended. The vegetables lose their texture once thawed, and the light sauce doesn’t hold up.
Frequently Asked Questions
Can I use a different pasta?
Yes. Penne is the classic shape because the sauce catches in the ridges, but any short pasta with similar cook time works well. Rotini, rigatoni, farfalle, and ziti are all good options. Adjust the cooking time based on the package directions.
Can I add chicken or shrimp to make it a meal?
Absolutely, and it’s a great way to stretch this into a full dinner. Cook the protein separately so you can control the timing, then toss it in at the end with the vegetables. Chicken breast, shrimp, or even leftover rotisserie chicken all work.
Can I use vegetable broth instead of chicken broth?
Yes, vegetable broth swaps in one-to-one and makes the dish fully vegetarian. The flavor will be slightly lighter and a little more savory, but it works beautifully here.
Can I use frozen vegetables?
You can, but I prefer fresh for the texture this dish relies on. If you’re using frozen, thaw and pat them dry first so they don’t water down the sauce, and add them later in the cooking process since they don’t need as much time as fresh.
More Easy Spring Pasta Recipes
- Pasta and Peas
- Lemon Butter Pasta
- One Pan Lemon Ricotta and Kale Pasta
- Creamy Lemon Chicken Pasta
- Angel Hair Pasta with Tomatoes
Penne Pasta Primavera
Ingredients
- 2 cups uncooked penne pasta
- 2 to 3 tablespoons butter divided
- 2 tablespoons olive oil
- 1 medium onion diced
- 1 large carrot thinly sliced on the bias
- 1 ½ cups broccoli florets
- 1 red bell pepper cut into thin strips
- 1 cup asparagus or zucchini cut into bite-sized pieces
- 3 cloves garlic minced
- 3/4 cup chicken broth or vegetable broth
- Juice from 1 lemon about ¼ cup
- Salt and pepper
- Parmesan cheese for serving, optional
- Fresh minced parsley for garnish, optional
Instructions
- Bring a pot of salted water to a boil. Cook the penne to one minute shy of al dente. Reserve ¼ cup of pasta water, then drain and set aside.
- Heat 2 tablespoons of butter and the olive oil in a large skillet over medium heat. Add the onion and cook until translucent, about 1 to 2 minutes.
- Stir in the vegetables in this order, cooking and stirring for 1 to 2 minutes after each addition: carrots, broccoli, bell pepper, asparagus or zucchini, and minced garlic. Add another tablespoon of butter if the pan looks dry, usually right before the asparagus. Season with salt and pepper, then transfer to a plate and set aside.
- To the empty skillet, add 1 tablespoon butter, the chicken broth, lemon juice, and reserved pasta water. Bring to a boil and simmer for 2 to 3 minutes, scraping up the browned bits from the bottom of the pan.
- Stir in the pasta and continue to simmer for 3 to 4 minutes, until the sauce has reduced by half and coats the noodles.
- Stir the vegetables back in and toss to coat. Taste and adjust salt and pepper. Top with freshly grated Parmesan and minced parsley, and serve immediately with lemon wedges if desired.
Notes
- Vegetable swaps: This recipe is flexible. Peas, mushrooms, spinach, and summer squash all work well. Just adjust the timing based on how long each vegetable takes to cook.
- Add a protein: Cook chicken, shrimp, or salmon separately and toss in with the vegetables at the end. About 1 pound of protein turns this into a hearty main for 4.
- Make it vegetarian: Swap the chicken broth for vegetable broth one-to-one.
- Fresh is best: Use freshly squeezed lemon juice and freshly grated Parmesan off the block. Both make a noticeable difference in a dish this simple.
- Want it creamier? Stir in 2 to 3 tablespoons of heavy cream or an extra handful of Parmesan at the end.
- Salt the pasta water generously. With such a light sauce, this is your main shot at seasoning the pasta itself.
- Storage: Keeps in the fridge for up to 3 days. Reheat on the stovetop with a splash of broth or water to loosen the sauce. Freezing is not recommended.
Nutrition
Nutritional Disclaimer Kristin Maxwell of “Yellow Bliss Road” is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.
I have been ordering this same dish from
One of our Italian restaurants. This dish was spot on! We added chicken and sauted in lemon olive oil. Just bookmarked, will be in our dinner rotation.
That’s awesome Dee! Thank you so much for stopping by to share.
Just cooked this for supper. Is a nice light dish, very colourful. Not a lot of flavour in it but not sure what other spices to add, if any, I do not want to overpower it all. I will definitely make again though.
Awesome feedback Sonia! Thanks for stopping by to share.
So, so delicious. Your directions are spot-on – the vegetables turn out perfectly crisp-tender and flavorful. This has become one of our family favorites. Thank you!
You are so welcome Heather! Awesome feedback, thanks for stopping by.
Excellent recipe! Simple, easy to make and so tasty. Excellent tips for undercooking the pasta, order of adding various veggies and quantities of ingredients on point. So many possibilities with various summer veggies. Thanks again!
You are so welcome Mira! Thank you for the awesome feedback.
Loved it. I added mushrooms and extra lemon since I have to cut back on salt. Took a bit more time to reduce the liquids before combining with the veggies.
Love the feedback Bernda! Thanks for stopping by.
Is it OK to use frozen veggies? Any changes to do that?
You could just add frozen veggies and proceed with the steps after cooking the vegetables. It could add extra water though.
Can this be made the day before and warmed up to serve? Thanks!
Yes!
So yummy!! I’ve made this many times and it’s just delicious. I am vegan so I just use vegan butter/parm cheese. Delish!
Love the feedback Sarah! Thanks for stopping by.
Made this last night. It was really good. I used a frozen vegetable mix, broccoli cauliflower, carrots. I didn’t have parmesean cheese. I’m sure that would have been good. Even my picky niece liked it. It’s on our keeper list. It’s a very versatile recipe. It was a full meal but we might add some chicken next time.
That’s awesome Vickey! Love the feedback. Thanks for stopping by.
Doubled the recipe approximately to allow for leftovers this week. I used frozen carrots and broccoli, fresh sweet peppers, and zucchini. Super good. Added the Parmesan, parsley, and added fresh lemon zest.
Love the feedback Metta! Thanks for stopping by.
This meal is amazing!!!!! I made it today and love it also very easy and quick to make. 5 stars from me
Love the feedback Deedee! Thanks for stopping by.
Oh my goodness, this is an excellent recipe. I didn’t even miss the meat. It’s full of flavor and the vegetables are tender crisp. Thank you for posting this recipe, Kristin.
You are so welcome Charlotte! Thanks for stopping by.
K.
My new favorite summer dinner, great recipe!
Nice! Thanks for stopping by Alexandria.
What a wonderful meal. Full of flavor
Awesome feedback JoAnnn! Thanks for stopping by.
Thank you! I made this for dinner tonight, and everyone loved it. My son (usually a picky eater) even asked for seconds! Finishing the pasta in the lemon/broth mixture really gives it a lot of flavor.
You are so welcome Heather! Thanks for the awesome feedback!
Made this on an unusually warm winter day in Idaho; it tasted like a little bit of summer! This recipe is delicious and light. I might try adding some chicken next time.
Awesome feedback Abbey! Thanks for stopping by.
What is the calorie count per serving?
Roughly 185 calories when the pasta is divided into 4 servings.
Firefighter husband and I are on a workout binge in this crazy heat. This is the perfect blend of fresh, citrus, comfort and carb loading we need. It’s a regular!!!
Delicious!!! Making again this weekend for the 2nd time!
That’s awesome Colleen! Thanks for stopping by.