SavePasta Primavera
Seasonal vegetables sauteed until just tender in a light garlic and white wine sauce with penne. Bright, fresh, and satisfying.
Edited by Brian Kaplan·Last updated April 12, 2026
Servings
Est. total: $11.00 · $1.83/serving
Cost estimates are approximate and vary by location, store, season, and brand. Actual prices may differ.
Ingredients
- 1 lb penne pasta
- 1 medium zucchini (halved and sliced)
- 1 medium yellow squash (halved and sliced)
- 1 red bell pepper (diced)
- 1 cup cherry tomatoes (halved)
- 1 bunch asparagus (trimmed, cut into 2-inch pieces)
- 1 cup broccoli florets
- 4 cloves garlic (minced)
- 1/4 cup extra virgin olive oil
- 1/2 cup dry white wine
- 2 tbsp lemon juice
- 1 tsp lemon zest
- 1/2 cup parmesan cheese (freshly grated)
- 1/4 cup fresh basil (torn)
- 1/4 tsp red pepper flakes
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- 1
Cook penne in heavily salted boiling water until 1 minute short of al dente. Reserve 1.5 cups pasta water before draining.
- 2
While pasta cooks, heat 2 tbsp olive oil in a large skillet over medium-high heat. Add broccoli and asparagus, saute 3 minutes. Add zucchini, squash, and bell pepper. Saute 3-4 more minutes until vegetables are crisp-tender with some color. Season with salt and pepper.
Don't crowd the pan. Cook in batches if needed. You want color, not steamed vegetables.
- 3
Push vegetables to the sides. Add remaining olive oil to the center. Add garlic and red pepper flakes, cook 30 seconds. Add cherry tomatoes and cook 1 minute until they just start to burst.
- 4
Pour in white wine and deglaze, scraping up any brown bits. Let reduce by half. Add pasta and 1/2 cup reserved pasta water. Toss everything together, adding more pasta water as needed for a light, glossy sauce.
- 5
Remove from heat. Add lemon juice, lemon zest, parmesan, and fresh basil. Toss to combine. Finish with a drizzle of good olive oil.
Restaurant secret: Toss parmesan off the heat so it melts into a creamy coating instead of clumping.
Pairs With
Light Italian Pinot Grigio
Crisp and clean, mirrors the fresh vegetable flavors
Italian white from the Marche
Almond and citrus notes complement the lemon finish
Pellegrino with a lemon twist
Clean palate cleanser that lets the vegetables shine
Make It Yours
Tap a dietary need to see exactly what to swap.
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Cooking Soundtrack
Dean Martin, Italian jazz, and bossa nova. The soundtrack to every great pasta night.
Nutrition
Per serving. Estimated values. Not a substitute for professional dietary advice.
Tips
- •Use whatever seasonal vegetables look best. This recipe is a framework, not a rule.
- •Cut all vegetables to similar sizes so they cook evenly.
- •Restaurant secret: A handful of toasted breadcrumbs on top adds incredible texture contrast.
Substitutions
- asparagus → snap peas or green beans
- dry white wine → vegetable broth with a squeeze of lemon
- penne pasta → farfalle or orecchiette
Leftovers
Refrigerate up to 3 days. Add a splash of broth when reheating to restore the sauce.
Leftover Ideas
Nutrition values are estimates calculated per serving and may vary based on brand, preparation method, and serving size. Not a substitute for professional dietary or medical advice. Consult a registered dietitian for specific nutritional needs.
Allergen Notice: Recipes may contain or come into contact with major allergens including milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, soy, and sesame. Always verify ingredient labels for allergen information specific to the brands you use.
Drink pairing suggestions are for adults of legal drinking age only. Please drink responsibly.
Food Safety: Follow USDA safe minimum internal temperatures: Poultry 165°F (74°C), Ground meats 165°F (74°C), Beef/pork/lamb steaks 145°F (63°C) with 3-min rest, Fish 145°F (63°C). Use an instant-read thermometer — do not rely on visual cues alone. Refrigerate leftovers within 2 hours.
