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Week 44: Pasta Primavera

Today was the first time I have ever tried making this creamy yet refreshing pasta dish called pasta primavera.

I think that this is 100% the most spring pasta ever! It includes all the seasonal vegetables and contains a light lemon and olive oil sauce.

Trust me, once you start making this, it is going to be on your lunch/dinner rotation until the end of summer.

Also, feel free to add more vegetables or swap some out if they aren't your favorite. Anything goes in this recipe!




  • 9 oz pasta of choice

  • 2 tablespoons olive oil

  • 1 zucchini, thinly sliced and cut into half-moons

  • 3/4 cup red pepper, thinly sliced

  • 1 cup tomatoes, cut in half

  • 3/4 cup broccoli florets

  • 3/4 cup red onion, thinly sliced

  • Salt and pepper, to taste

  • 1 cup frozen peas, thawed

  • 2 1/2 tablespoons lemon juice

  • 1/2 cup parmesan


  1. Boil the pasta according to the package's instructions.

  2. While the pasta is cooking, assemble your veggies. In a large pan, drizzle olive oil and then add the zucchini, red pepper, tomatoes, broccoli florets, red onion, and salt and pepper. Sauté for four minutes until the vegetables are slightly golden brown.

  3. Add in your pasta, peas, lemon juice, and parmesan, and stir to combine.


The Bored Baker 👩🏽‍🍳


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