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Mine Pasta Primavera with asparagus is perfect if you’re craving quick pasta with lots of fresh vegetables and spicy parmesan. With these three building blocks you can quickly create a simple pasta dish – based on the typical American recipe.

The ingredients for Pasta Primavera with asparagus
Pasta Primavera is one of my favorite pasta recipes. It’s easy to prepare and adapt to your heart’s content. That’s why this time the light spring pasta is also available with asparagus and all sorts of other vegetables. The whole family enjoys this and never gets bored. The ingredients needed for this variant are:
- Noodles: They form the basis. Typically used for pasta primavera Penne used. But this is not a must and you can also use any other type of pasta. However, I recommend you choose a short type of pasta.
- Onion and Garlic: This duo brings a lot of flavor and spice. For my recipe I grab fresh garlic and use one red onionas it has a slightly milder and sweeter taste.
- Zucchini, cherry tomatoes and peas: I really like the combination of these vegetables. But this is a matter of taste and can be varied as desired.
- Green asparagus: In keeping with the season, green asparagus is added to the ingredients. This tastes a little nuttier and has the advantage that it doesn’t necessarily have to be peeled and it cooks quickly.
- oil: If you like the taste, you can use olive oil to fry the vegetables. Alternatively, you can also use rapeseed oil.
- Parmesan: Parmesan provides extra flavor and even more spice. Be sure to use freshly grated cheese here.
- lemon juice: This adds some acidity and gives the dish its fresh, spring-like note.
- basil: I use fresh leaves because the flavor is unbeatable.
- Salt and pepper: You can season your pasta dish with these two spices.
There is no ONE recipe for Pasta Primavera. Therefore, you can choose the vegetables according to your taste and modify them according to the current season. The combination of peppers, broccoli and carrots is also delicious.


Prepare asparagus pasta primavera in 4 steps
Simply Cook penne, fry vegetables and mix everything with lemon juice, parmesan and spices. The pasta dish is that easy to make. As always, you can find the exact quantities further down in my recipe card. I’ll now tell you the 4 easy preparation steps.
- Cook penne. If you are unsure how to proceed here, take a look at our article on “cooking pasta”. While the pasta is cooking, you can focus on the vegetables in the meantime.
- Prepare vegetables. In other words: chop the garlic, clean the asparagus, chop the onion and the remaining vegetables. Simply let the peas thaw.
- Fry vegetables. The nice thing here: Frying only takes 5 minutes, nothing more. The vegetables should still have some bite.
- Bring together pasta primavera with asparagus and co. Finally, all the ingredients are mixed together and seasoned with salt and pepper.
I think that my pasta primavera version is reminiscent of a mixture of pasta salad and pasta dish. You can eat them both warm or cold the next day. This makes the recipe also great for meal prep.

5 reasons for quick pasta primavera with asparagus
For me, there are many good reasons to regularly serve this pasta dish to my family. Here are my 5 most important “pros” for you:
- Easy and quick to prepare
- Packed with healthy vegetables
- Can be modified according to your own taste and season so that everyone enjoys it
- Can be enjoyed warm or cold
- Ideal as a meal prep dish and using up leftover vegetables
I hope you enjoy my pasta primavera with asparagus as much as I do. Have fun cooking!



Pasta Primavera with asparagus
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With my recipe you can easily make a delicious pasta primavera with asparagus in just 30 minutes.
preparation 30 minutes Min.
Total time 30 minutes Min.
Cook the penne according to the instructions on the package, then reserve 4 tablespoons of the cooking water. Halve the onion and cut into rings, chop the garlic finely. Halve the zucchini and cut into slices. Halve tomatoes. Remove the woody ends from the asparagus and quarter the stalks diagonally. Allow the peas to thaw.
Heat oil in a large pan. Saute onions, garlic, zucchini and asparagus over medium heat for 5 minutes. Add tomatoes and fry briefly.
Stir in the cream, Parmesan, cooking water and lemon juice and simmer for 2 minutes. Add the pasta and peas and season with salt, pepper and basil.
Calories: 395kcal | Carbohydrates: 69G | Protein: 18G | Fat: 5G
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Your Steffi