overhead view of vegan pasta primavera in bowl

Pasta Primavera

  • Author: Lexi
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Yield: 4 servings 1x
  • Category: Pasta
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegan


This vegan pasta primavera is packed with nutritious vegetables and comes together in about 20 minutes for a quick and easy weeknight dinner. Plus, you can customize with just about any vegetables you have on hand!



  • 12 oz pasta of choice, cooked in salted water
  • 1/4 cup olive oil
  • 1 yellow onion, diced (1 1/2 cup)
  • 1 tbsp (2 cloves) finely minced garlic
  • 1 cup broccoli florets, chopped
  • 1 yellow bell pepper, sliced thinly
  • 1¬† carrot, grated
  • 1 zucchini, diced
  • 3/4 cup frozen edamame or green peas
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 of a lemon, juiced and zested
  • 2 cups baby spinach or kale
  • 1/3 cup minced parsley
  • 3 tbsp fresh basil, minced
  • 3/4 cup vegan parmesan


  1. Cook pasta in salted water according to package directions until al dente. (Add 1 tsp of salt for every 4 cups of water.)
  2. Meanwhile, heat oil in pan over medium heat.
  3. Add onion and sauté for 5-6 minutes. Add garlic and continue cooking for 2-3 minutes.
  4. Add broccoli and yellow pepper and cook for 3 minutes, until they start to soften. Add the carrot, zucchini, edamame, salt, pepper, lemon juice, and lemon zest. Stir well and cook for about 5-7 minutes, until vegetables are fork tender.
  5. Add spinach or kale, parsley, and basil, stir and cook until wilted. Add in pasta and parmesan cheese and toss well.
  6. Enjoy topped with more vegan parmesan, red pepper flakes and fresh basil.

Keywords: vegan pasta primavera