Rigatoni primavera is a fresh and bright pasta recipe made plenty of fresh veggies like zucchini, bell pepper, and asparagus. The homemade cream sauce is packed with flavor and easy to make from scratch!
Recipe summary
Flavor: Fresh, bright, savory
Key ingredients: Zucchini, bell pepper, asparagus, rigatoni, fresh basil, parmesan cheese.
Ready in less than 30 minutes. It's quick and easy for busy weeknights.
Great for: Light weeknight meal, meal prep.
Similar to: Shrimp Primavera and Pesto Primavera
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Ingredients and substitutions
- Pasta - Any medium sized pasta works in this recipe. Today I used rigatoni, but penne or bow ties would also work great.
- Olive oil - Can be substituted with butter or your favorite cooking oil.
- Vegetables - I used zucchini, asparagus, bell pepper, and frozen green peas in my rigatoni primavera. Any seasonal vegetables will work, broccoli, brussels sprouts, or summer squash. Slice heartier veggies like brussels sprouts into smaller pieces to speed up the cooking time.
- Seasoning - Salt, Italian seasoning, red pepper flakes, and fresh garlic add a mild, savory flavor with a hint of heat. For a truly mild flavor, use black pepper instead of red pepper flakes.
- Lemon juice - Adds brightness and a bit of acidity to the dish. I recommend freshly squeezed lemon juice for best flavor.
- Basil - Adds fresh, bright flavor to the dish. A great way to use up that basil from the garden!
- Parmesan - Adds salty, savory flavor. I highly recommend grating parmesan cheese from a block for best flavor and texture. Pre-grated cheese in a canister is often coated in anti-clumping powders that prevent it from melting properly and can add a grainy texture.
How to make rigatoni primavera
- In a salted pot of boiling water, cook rigatoni to al dente. Reserve ½ cup of pasta water, drain the rest, and set aside.
- In a sauté pan over medium heat, add oil, vegetables, and seasoning.
- Cook until tender, about 4 to 5 minutes.
- Add pasta, peas, lemon juice, and fresh basil, tossing to combine. Add pasta water and toss until creamy. Last, add parmesan cheese on top just before serving.
Tips and tricks
Quick cooking vegetables- Choose vegetables that cook quickly, like asparagus, peas, cherry tomatoes, summer squash, zucchini, bell pepper, green beans, and mushrooms. A handful of spinach could also be added along with the pasta. Heartier veggies like brussels sprouts, broccoli, and cauliflower need additional cooking time or should be diced smaller.
Reserved pasta water - Pasta water contains starches released by the pasta as it cooks. This starchy water helps create a silky sauce that coats the pasta and veggies.
Add parmesan last - Add the parmesan to the top of your dish just before serving. Cheese can clump up when mixed vigorously into the acidic lemon sauce.
Frequently asked questions
No, primavera is not Italian. Pasta primavera is actually an American dish, invented in the 1970s, that's made with pasta in a cream sauce with seasonal vegetables.
Pasta primavera is hearty enough to serve on its own for up to five people. To stretch this dish further, serve with some garlic bread, breadsticks, and/or a side salad.
Yes, feel free to make primavera with just about any pasta you have on hand. Medium shapes work best, like rigatoni, penne, bow ties, or cavatappi.
Leftovers will keep for 2 to 3 days in a tightly sealed container in the refrigerator.
📖 Recipe
Rigatoni Primavera
Ingredients
- 8 ounces rigatoni, dry
- 2 tablespoons olive oil
- 1 medium zucchini, sliced into half moons
- 1 yellow bell pepper, thin sliced
- 8-10 asparagus spears, trimmed and sliced into thirds
- ½ teaspoon Italian seasoning
- ½ teaspoon kosher salt
- ¼ teaspoon red pepper flakes
- 2 cloves garlic, minced
- 1 cup frozen peas
- 2 tablespoons lemon juice
- 8 or more basil leaves, julienned
- ½ cup freshly grated parmesan cheese
Instructions
- In a pot of salted, boiling water, cook pasta to al dente according to package directions. Before draining, reserve ½ cup of pasta water. Drain pasta and set aside.
- Meanwhile, in a sauté pan over medium heat, add olive oil. When warm, add zucchini, bell pepper, asparagus, Italian seasoning, salt, and red pepper flakes. Cook for 4 to 5 minutes, or until veggies are tender. Add garlic and cook an additional 30 seconds.
- Add cooked pasta, frozen peas, lemon juice, and basil, stirring to incorporate. Add a splash of the reserved pasta water and toss until pasta is creamy and peas are warm.
- Remove from heat, top with parmesan cheese, and serve.
Recommended Equipment
Notes
- Storage: Leftovers will keep for 2 to 3 days in a tightly sealed container in the refrigerator.
- Vegetables: Any quick cooking vegetables like asparagus, green beans, cherry tomatoes, and mushrooms work great in this recipe. Heartier veggies like broccoli and brussels sprouts should be sliced smaller or cooked for longer.
I had so much fun creating this recipe! I hope you give it a try and love it as much as I do. If you have a question, check out the post above, which is packed with information about the recipe. Tried the recipe? I'd love to hear your thoughts — leave a comment and a star rating to share your feedback!