Recipes › Pasta › Penne Primavera Recipe

Penne Primavera Recipe

Recipe by Pedro M. A. Neves

Penne Primavera is a vibrant Italian pasta dish celebrating fresh seasonal vegetables tossed with al dente penne in a light olive oil and garlic sauce. This springtime classic showcases the natural flavors of tender-crisp vegetables without heavy cream, allowing each ingredient to shine. Quick to prepare and endlessly adaptable, it represents Italian cooking at its simplest and most elegant.

Ingredients

• 400g penne pasta
• 300g fresh asparagus, cut into 5cm pieces
• 250g zucchini, halved lengthwise and sliced into half-moons
• 200g cherry tomatoes, halved
• 150g fresh peas (or frozen)
• 1 red bell pepper, diced into 1cm pieces
• 4 cloves garlic, minced
• 80ml extra virgin olive oil
• 30ml fresh lemon juice
• 2 tablespoons fresh basil, chopped
• 1 tablespoon fresh parsley, chopped
• Salt and freshly ground black pepper to taste
• 50g Parmigiano-Reggiano, grated (optional)
• 1 teaspoon red pepper flakes (optional)

Instructions

1. Bring a large pot of salted water to a rolling boil. Add penne and cook according to package directions until al dente, approximately 10-12 minutes. Reserve 240ml of pasta water, then drain the pasta.

2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for 30 seconds until fragrant, stirring constantly to prevent browning.

3. Add asparagus and diced bell pepper to the skillet. Sauté for 3-4 minutes, stirring occasionally, until the vegetables begin to soften.

4. Add zucchini and peas to the skillet. Continue cooking for 2-3 minutes, stirring gently until all vegetables are tender-crisp.

5. Add cherry tomatoes and cook for 1 minute, stirring to combine with other vegetables.

6. Add the drained penne to the skillet with vegetables. Pour in lemon juice and 120ml of the reserved pasta water. Toss all ingredients together over medium heat for 1-2 minutes until the pasta absorbs some of the liquid and flavors meld.

7. Taste and adjust seasoning with salt, black pepper, and red pepper flakes if desired. Add more pasta water if the dish appears too dry.

8. Transfer to a serving bowl or individual plates. Garnish with fresh basil, parsley, and Parmigiano-Reggiano if using. Serve immediately.

Substitutions

• For gluten-free: use gluten-free penne or pasta made from corn or rice flour
• For vegan: omit Parmigiano-Reggiano or use nutritional yeast for a savory note
• For low-carb: substitute penne with spiralized zucchini or low-carb pasta alternatives
• For dairy-free: skip the cheese and add 1 tablespoon of pine nuts or toasted breadcrumbs for texture

Tips

• Cook vegetables in stages by size to ensure all pieces reach tender-crisp texture simultaneously; smaller pieces need less time than larger ones
• Reserve pasta water before draining—the starch helps the light sauce cling to the noodles and creates silkiness without cream
• Use seasonal vegetables available at farmers markets; this recipe works beautifully with green beans, artichoke hearts, or snap peas
• Add fresh herbs at the end of cooking to preserve their delicate flavor and vibrant color

Penne Primavera emerged in Italian-American cuisine during the 1970s as a fresh, light alternative to heavy cream-based sauces. While not a traditional Italian regional dish, it honors the Italian principle of using high-quality, seasonal vegetables simply prepared—a philosophy central to genuine Italian cooking across all regions.

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