Pasta Primavera That Tastes Like Summer

Pasta Primavera is the kind of meal that feels light, colorful, and deeply satisfying at the same time. This version brings together tender pasta, peak-season vegetables, and lemon-kissed shrimp for a dish that fits perfectly into warm evenings and relaxed dinners. Inspired by a farmers market haul, this Pasta Primavera relies on fresh zucchini, juicy cherry tomatoes, and fragrant basil to create a natural sauce that clings to every strand of pasta. It cooks quickly, tastes clean, and delivers bold flavor without feeling heavy, which makes it ideal for summer cooking and effortless entertaining.

Story 

Pasta Primavera has always reminded me of late afternoons when the kitchen windows stay open and the air smells like fresh herbs. I first made this Pasta Primavera after coming home with bags full of zucchini, cherry tomatoes, and basil that looked too good to ignore. Instead of covering those vegetables with cream or butter, I let them speak for themselves. As the tomatoes soften, they release their juices and mingle with the pasta water to form a light sauce that tastes bright and natural. This Pasta Primavera also includes shrimp sautéed with lemon, which adds gentle richness without overpowering the vegetables. Every bowl of Pasta Primavera feels casual yet thoughtful, perfect for a summer pasta recipe that fits a relaxed table.

Ingredients

• 1 (9-ounce) package refrigerated fettuccine

• 4 tablespoons olive oil, divided

• Kosher salt, to taste

• Ground black pepper, to taste

• 1 pound large raw shrimp, peeled and deveined

• Zest and juice of 1 lemon

• 2 medium zucchini, sliced into thin rounds

• 1 dry pint cherry tomatoes, halved

• 2 cloves garlic, minced

• 1 bunch fresh basil, chopped

• 1 cup shredded Parmesan cheese, plus more for garnish

Step-by-Step Instructions

Preparing the Ingredients

Bring a large pot of salted water to a boil and cook the fettuccine according to the package directions until just tender. Before draining, scoop out and reserve one-half cup of the pasta cooking liquid. Pat the shrimp dry with paper towels, then season them evenly with kosher salt and ground black pepper. Zest and juice the lemon, slice the zucchini into thin rounds, halve the cherry tomatoes, mince the garlic, and chop the basil so everything is ready before cooking begins.

Cooking Instructions

Heat two tablespoons of olive oil in a large sauté pan over medium-high heat. Add the seasoned shrimp and cook for about two minutes per side until pink and just cooked through. Add the lemon zest and juice, toss to coat, then transfer the shrimp to a plate. In the same pan, add the remaining olive oil and cook the zucchini for about six minutes until tender. Stir in the tomatoes and garlic, cooking briefly until fragrant. Add the pasta, reserved cooking liquid, basil, and Parmesan, then toss well before folding the shrimp back into the pan and serving right away.

Tips for Perfect Results

Common Mistakes to Avoid

Avoid overcooking the shrimp, since they turn rubbery very quickly and lose their delicate texture. Keep the heat at medium-high and remove them from the pan as soon as they turn opaque. Another common mistake involves skipping the reserved pasta water, which helps bring the sauce together and keeps the dish from feeling dry. Finally, do not overcook the zucchini, as it should stay tender with a slight bite to maintain the fresh feel of this vegetable pasta.

Pro Tips for Better Flavor

Use the freshest vegetables you can find, since this Pasta Primavera depends on their natural flavor rather than heavy seasoning. Freshly grated Parmesan melts more smoothly and tastes cleaner than pre-shredded cheese. Adding basil at the end keeps its aroma bright and prevents bitterness. A generous squeeze of lemon just before serving sharpens the flavors and keeps the dish lively, making it a reliable light dinner option.

Serving and Storage

How to Serve

Serve Pasta Primavera immediately in wide bowls so the pasta and vegetables stay evenly mixed. Finish each portion with extra Parmesan and a scattering of fresh basil. This dish pairs beautifully with a crisp white wine, such as Pinot Gris or Pinot Grigio, which complements the lemon and vegetables. It also works well as a centerpiece for a casual meal with crusty bread and a simple green salad, even for fans of vegetarian pasta who choose to omit the shrimp.

How to Store Leftovers

Store leftovers in an airtight container in the refrigerator for up to two days. When reheating, add a small splash of water or olive oil to loosen the pasta and warm it gently over low heat. Avoid microwaving for too long, as that can overcook the shrimp and dull the vegetables. This dish tastes best fresh, but careful reheating keeps the flavors balanced.

Conclusion

Pasta Primavera proves that simple ingredients can still feel thoughtful and complete. With fresh vegetables, tender shrimp, and a light sauce formed from natural juices, this recipe captures the easy pleasure of summer cooking. It fits weeknight dinners, relaxed weekends, and shared meals with friends. If you want a pasta dish that feels fresh, colorful, and satisfying without being heavy, this Pasta Primavera belongs on your table.

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Frequently Asked Questions

Can I make Pasta Primavera without shrimp?

Yes, you can leave out the shrimp and still enjoy a flavorful dish. The vegetables, lemon, and Parmesan create plenty of taste on their own. You can also add extra zucchini or tomatoes to keep the pan full and balanced.

What pasta works best for Pasta Primavera?

Fettuccine works well because it holds the light sauce, but linguine or spaghetti also perform nicely. Short pasta shapes like penne can work, although long noodles give a more classic presentation.

Can I use other vegetables in this recipe?

Absolutely. Pasta Primavera adapts well to seasonal produce. Bell peppers, asparagus, or snap peas fit naturally into the dish and cook quickly without changing the overall balance.

Pasta Primavera

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• Author: Amanda Thompson
• Total Time: 35 minutes
• Yield: 4 servings 1x

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Description

Pasta Primavera with shrimp, zucchini, cherry tomatoes, basil, and lemon creates a fresh and light summer pasta that comes together quickly with simple ingredients.

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Ingredients

Scale 1x2x3x

• 1 (9-ounce) package refrigerated fettuccine
• 4 tablespoons olive oil, divided
• Kosher salt, to taste
• Ground black pepper, to taste
• 1 pound large raw shrimp, peeled and deveined
• Zest and juice of 1 lemon
• 2 medium zucchini, sliced into thin rounds
• 1 dry pint cherry tomatoes, halved
• 2 cloves garlic, minced
• 1 bunch fresh basil, chopped
• 1 cup shredded Parmesan cheese, plus more for garnish

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Instructions

1. Cook the pasta according to package directions and reserve 1/2 cup of the cooking liquid.
2. Heat 2 tablespoons olive oil in a large pan and sauté seasoned shrimp for about 2 minutes per side. Add lemon zest and juice, then remove shrimp from the pan.
3. Add remaining olive oil to the pan and cook zucchini until tender. Add tomatoes and garlic and cook briefly until fragrant.
4. Add pasta, reserved cooking liquid, basil, and Parmesan. Toss well, add shrimp back to the pan, and serve immediately.

Notes

1. Use seasonal vegetables for the best flavor.
2. Do not overcook the shrimp.
3. Add extra pasta water if the sauce looks dry.

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Category: Dinner
• Method: Saute
• Cuisine: Italian-American

Nutrition

• Serving Size: 1 bowl
• Calories: 520
• Sugar: 6g
• Sodium: 720mg
• Fat: 22g
• Saturated Fat: 6g
• Unsaturated Fat: 14g
• Trans Fat: 0g
• Carbohydrates: Fifty eight g
• Fiber: 5g
• Protein: 32g
• Cholesterol: 185mg