Penne Pasta Primavera

Penne Pasta Primavera is a delicious and healthy meal that is full of crunchy veggies and tender pasta. Finished off with a simple sauce with lots of fresh lemon juice and topped with Parmesan cheese, this easy meal will quickly become a family favorite.

Penne Pasta Primavera | Easy Meal Prep | Weeknight dinner

I will be the first to admit that eating vegetables isn’t exactly my favorite thing. My preference is to eat them raw, but sometimes you have to mix it up a little. That’s where this Penne Pasta Primavera comes in.

The veggies are cooked just enough to make them easy to eat, but they still have a bite to them. I cannot stand mushy vegetables! A simple sauce of chicken broth and lemon juice coats the al dente penne pasta and the veggies to give them a nice boost of flavor. This is a perfect lunch to make that will last you the whole week, making it perfect for meal prepping. It’s also great with chicken or shrimp for a complete meal.

Large skillet with penne pasta, fresh vegetables and lemon

How to Make Penne Pasta Primavera

This easy Pasta Primavera is quick and simple with just a few fresh ingredients. It takes about 20 minutes from start to finish, making it perfect for busy weeknights or simple meal prep. The key is to cook the pasta and the veggies just right, and it can take some practice since every kitchen and stove is different.

the BEST Penne Pasta Primavera with fresh vegetable, Parmesan and Lemon

Here are some tips to getting your veggies and pasta just right for this Penne Pasta Primavera:

  1. Don’t overcook them! This seems like a given but it’s really important to follow the instructions on this one. I add my veggies one at a time based on the length of time needed for proper cooking. Root vegetables, like carrots and onions, take several minutes longer to cook than squash or asparagus. Don’t throw all the veggies in the pan at once! I start with the onions because they can be cooked the longest without them getting icky, then carrots, red peppers, broccoli, and asparagus or zucchini (depending on what I’m able to find at the store). I am not a fan of peas but a lot of pasta primavera recipes call for them so you can add some at the end (just defrost frozen peas in the microwave and add them in with the asparagus).
  2. Don’t overcook the pasta! Again, seems like a no-brainer right? But cooking pasta just right can be tricky. You want it to have that bite to it and not be all mushy (yuck), but not still be raw in the middle. This dish is a little forgiving in that respect though because the pasta will continue cooking in the sauce a little bit, so you actually want to undercook it by about a minute before transferring it to your skillet.
  3. Season, season, season! I know a lot of people who are afraid to add salt while they’re cooking. But don’t be afraid of it! It takes practice to figure out the right amounts. When it comes to cooking pasta, be generous. I usually add about 2 teaspoons of salt to the boiling water. The pasta soaks up the water as it cooks, giving it a nice flavor. For the veggies, add a pinch of salt after you’ve added the last veggie into the skillet. I keep a jar of kosher salt nearby when I’m cooking so I can grab a little bit when I’m cooking to season my food. This works much better than using a salt shaker as you can see exactly how much you are adding to your dish.

Penne Pasta Primavera: Fresh Vegetables, Lemon and Penne Pasta

Once your veggies are cooked, transfer them to a plate and set it aside. Pour some chicken broth and lemon juice in the skillet and bring it to a boil, scraping the brown bits from the bottom of the skillet as you go. That’s where the flavor is! Once the sauce has started to reduce, add the pasta and let it simmer for several minutes. The starch from the pasta will help thicken the sauce and the boiling sauce will finish cooking the pasta – it’s a win-win! Once the sauce has reduced some more, add the veggies back in and toss it all around to coat everything in that simple, yummy sauce. Grate some fresh parmesan cheese on top and you’re ready to serve.

Want to know what we serve with our Penne Pasta Primavera? Try my easy, super tender, and juicy Baked Chicken Breasts, or this Lemon Pepper Shrimp!

Penne Pasta Primavera on a fork

If you’ve made this recipe, please come back and leave us a star rating or a comment below. Or, tag us on social media @yellowblissroad or #yellowblissroad for a chance to be featured.
A pot of Penne Pasta Primavera

Penne Pasta Primavera

Penne Pasta Primavera is a delicious and healthy meal that is full of crunchy veggies and tender pasta. Finished off with a simple sauce of chicken broth and fresh lemon juice and topped with Parmesan cheese, this easy meal will quickly become a family favorite.
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Servings 4 servings
Calories 185kcal


  • 2 cups uncooked Penne Pasta
  • Butter
  • 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 of garlic minced
  • 3/4 cup chicken broth
  • Juice from 1 lemon about ¼ cup
  • Salt and pepper
  • Parmesan Cheese optional
  • Fresh minced parsley optional


  •  Bring a pot of salted water to a boil and cook the penne pasta to just before al dente (1 minute less than package instructions). Reserve ¼ cup of pasta water, drain and set aside.
  • Meanwhile, heat 2 tablespoons of butter and 2 tablespoons of olive oil in a large skillet over medium heat.
  • Add the onion and cook until translucent; 1-2 minutes. Stir in vegetables in the following order, cooking and stirring for 1-2 minutes after each addition: Carrots, broccoli, red bell pepper, asparagus or zucchini, minced garlic. Add another tablespoon of butter to the skillet if it starts looking a little dry, usually just before the asparagus. Season vegetables with a pinch of salt and pepper, then transfer to a plate and set aside.
  • To the skillet, add a tablespoon of butter, ¾ cup chicken broth, ¼ cup lemon juice and ¼ of cup pasta water. Bring to a boil and simmer until slightly reduced; 2-3 minutes. Stir in the pasta and continue to simmer until sauce is reduced by half; 3-4 minutes. Stir in vegetables and season with salt and pepper as desired.
  • Top with fresh grated Parmesan cheese and serve immediately. Garnish with fresh minced parsley and serve with lemon wedges if desired.


Nutritional information is approximate and does not include optional ingredients.


Calories: 185kcalCarbohydrates: 37gProtein: 8gFat: 1gSaturated Fat: 1gSodium: 187mgPotassium: 409mgFiber: 5gSugar: 5gVitamin A: 3945IUVitamin C: 77mgCalcium: 48mgIron: 2mg

 Here’s another delicious penne pasta recipe to try:

Creamy Garlic Penne Pasta with Chicken

A pot of garlic penne with chicken

For more easy pasta recipes, check these out:


Kristin Maxwell

Kristin Maxwell is the creator and main recipe developer, writer, and photographer of Yellow Bliss Road. A self-taught cook and self-appointed foodie, she specializes in easy, flavorful and approachable recipes for any home cook.

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  1. 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.

  2. 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.

  3. 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.

  4. 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!!!

  5. delicious! Made it once as is, second time i added a little red pepper flakes and subbed noodles for tortellini. excellent recipe

  6. Great recipe! It was exactly what I was craving & looks beautiful on a plate. The instructions are so well-written. I’m not the greatest at cooking. I always follow recipes to a ‘t’, not the greatest when it comes to intuition and not comfortable with improving. The way the order to add the vegetables is laid-out along with cooking times between each was much appreciated. I will definitely make this again. 🙂 Only thing I actually changed was I used yellow pepper instead of red. I went with the zucchini (asparagus season was 6 months ago) & did add the peas because we love peas; also did not omit the “optional” freshly grated Parmesean & fresh parsley garnishes.

  7. Yummy! One of the best lemon pasta recipes I’ve tried. Instead of parsley, I garnished with basil. Thanks for the easy dinner!

  8. Just read your story and the beautiful story of your beautiful children. It is true that God works in mysterious ways, it makes me happy when I read stories like yours. May He continue to bless you, your children and the man with a beautiful heart who married the three of you.
    Love your blog too.

  9. Amazing!!! So easy and delicious. I’ve made it twice with similar results– make sure to give the final sauce plenty of time to reduce. Topped with sundried tomatoes and fresh basil. Had grilled salmon with it tonight <3

  10. I didn’t expect this to be so good. I was running low on groceries but I had all of these ingredients on hand. I used a bag of frozen veggies in place of the fresh. It was done in 20 minutes. Easy and delicious!

  11. We had a mix of vegetarian and traditional foods for our Easter dinner this year, and I was looking for something that could be a side or a main dish. What a nice way to enjoy all the fresh spring veggies from the market! We used red peppers, red onion, zucchini, broccoli, asparagus and cherry tomatoes. I love how the lemon brightens up the dish. Definitely a do-over.

  12. This was outstanding. I used zucchini which was delicious. And all the Other ingredients that are listed in the recipe. I suggest cooking the pasta a tad bit al denote as it will continue to cook when you transfer it to the pan with the sauce and vegetables. Will definitely make this again. I think the Parmesan cheese is fantastic. The only thing I did not use was the parsley.

  13. Delicious, thank you! Found this on a quick search for a new veg recipe. One swap to make it vegetarian (veg broth for chicken) and one for personal preference (mine and the kids – cauliflower for the red pepper) and voila! Deliciousness. Thank you so much.

  14. Just delicious! So yummy and healthy. I used fresh pasta from the deli to highlight this meal. I used onion, zucchini, broccoli I, asparagus, capsicum, cherry tomatoes,?mushrooms and kale. The whole family loves it. Definitely a keeper!

  15. Love this recipe! The veg were perfect and the sauce was light but flavorful. Super easy too! I stirred in some fresh basil and it was A+

  16. I made this last night for my husband and we loved it. Very light for summer and so tasty. Will be making this regularly. Simply delicious and easy to make.

  17. This is an excellent recipe, definitely one to save! I made this for three friends who came to dinner and they lived it. I used zest from two lemon in the sauce and it gave it a nice, bright flavor.