Zucchini Pasta Primavera

gluten freevegetarian
Zucchini Pasta Primavera

Zucchini Pasta Primavera

Pasta primavera is a classic vegetarian pasta dish full of my favorite food group: vegetables!

This pasta has an interesting story behind it, becoming popular in the 1980s after it was featured on Le Cirque’s menu (a ritzy restaurant in NYC.)

Pasta primavera is meant to be an expression of springtime, actually, and since we’re towards the end of spring, I figured I’d bid adieu to the season with this primavera.

Zucchini Pasta Primavera

Primavera gets a lot of hate, because it’s a jumble of vegetables thrown atop pasta. However, when you carefully choose your vegetables and stick to the classic garlic, olive oil and Parmesan cheese sauce, it’s delightful.

You can never feed me too many veggies. Whenever I make a stir fry, I usually thrown in about 5 or 6 different types of vegetables. I can’t get enough!

Zucchini Pasta Primavera

Pasta primavera reminds me of restaurants who name salads that have a lot of ingredients, “The Garbage Salad” or “The Kitchen Sink Salad.” Listen, there’s nothing wrong with jam-packing your salad with vegetables. So, why not jam-pack your pasta with veggies?

This simple recipe includes carrots, bell peppers, onions, broccoli and tomatoes. Of course, the “pasta” is made of zucchini, so there’s another veggie in the mix. Oh, and green peas!

Zucchini Pasta Primavera

Each vegetable brings its own texture, which I dig. When you bite into the al dente zucchini, the softened onions and the juicy tomatoes join and make for an incredible flavor and consistency.

Feel free to switch up the vegetables, based on your preferences – toss in some asparagus, arugula, red bell pepper, basil! Just keep the seasonings simple – garlic, olive oil and Parmesan cheese. It’s all you need, trust me!

Zucchini Pasta Primavera

I guess what I’m trying to say is, that, no one should hate on pasta primavera. Especially with it’s zucchini pasta primavera!

What do you think of pasta primavera?

Nutritional Information & Recipe


Zucchini Pasta Primavera

Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Servings: 3


  • 1.5 cup broccoli florets
  • 1 tablespoon extra virgin olive oil
  • 3 teaspoons minced garlic
  • ¼ teaspoon red pepper flakes or just a pinch
  • 1 cup cherry tomatoes halved
  • ½ small red onion peeled, thinly sliced
  • 1/2 cup defrosted green peas
  • 1 bell pepper seeds and top removed, thinly sliced
  • salt and pepper to taste
  • 2 tablespoons freshly chopped parsley
  • 2 medium zucchinis Blade C
  • 2 medium carrots peeled and then shaved with a vegetable peeler
  • 2 tablespoons lemon juice
  • 1/2 cup grated parmesan cheese + more to garnish


  • Bring a medium pot filled halfway with lightly salted water to a boil. Once boiling, add in the broccoli and cook for 2 minutes or until tender but still crunchy. Drain into a colander, pat dry and set aside.
  • Place a large skillet over medium heat and add in the olive oil. Once the oil heats, add in the garlic, red pepper flakes and onions. Cook the onions for 2-3 minutes or until translucent. Then, add in the tomatoes, green peas and bell pepper and season with salt and pepper. Cook for about 3 minutes or until the bell pepper softens.
  • Add in the zucchini noodles, carrot shavings, lemon juice and parsley and toss for 2-3 minutes or until the zucchini noodles are al dente.
  • Add in the broccoli and parmesan cheese and toss completely to spread the cheese.
  • Plate into bowls and top with additional parmesan cheese, to garnish.

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kiruna51 says:
Thank you Ali. This looks scrummy
And here I was just wondering how to use the zucchini noodles I spiralized a few days ago but wasn't able to use because plans changed. Thank you!
realfoodbydad says:
I love your recipes and photography, Ali. And this one could be my favorite!
Thanks so much for the kind words! It's definitely one of my favorites :)
Shaun says:
Just finished inhaling this! So glad I have leftovers!!!
Yay, thanks for trying the recipe! !
Anonymous says:
I am new to spiralizing, and so far I LOVE it and your daily emails with new recipes. I am having a hard time getting my zuccinni to be "noodles" though. I keep getting half moons...how do I fix this?
Sorry to hear that! Make sure the vegetable is centered on the spiralizer. Here are some tips: http://www.inspiralized.com/2013/09/11/tips-for-spiralizing-vegetables/
Vanessa caton says:
Thank you! I will try again tonight for zucchini noodles ;)))
Sarah says:
This looks delicious! Except every time I make zucchini noodles they come out really watery. I've tried squeezing them with paper towels before tossing them in the pan, but they still let out a ton of water. Any advice? Sorry if you've already answered this!
BB says:
I have found that the best way to cook zoodles is to microwave them for 40 seconds. Seems to dry them out a bit.
Sandy Lynn says:
This is absolutely delicious! Thank you so much. I was worried it would be bland or end up mushy. But I followed the directions exactly and it was very flavorful and the vegetables retained their own identity. Just lovely.
I'm so happy to hear you liked it! Thank you !
Dorothy Enerson says:
Glad to see you give the Potassium value in the Nutritional Facts. It's very helpful!
Theresa Wallace says:
How many servings are your recipes for?
Ali Maffucci says:
They say it in the recipe!
Theresa says:
Sorry didn't see that in the Nutritional Value box. I can't wait to make this. Right by my job is a Farmer's Market today. I'm going with the recipe in a little while to pick up the ingredients. I'm so excited about your site. Thanks! T
Missy says:
This was my first experiment with zucchini noodles now definitely going to get a spiralizer (I bought mine already made) this was DELICIOUS!!! I'll be visiting here very often! thank you
Michele Pryse says:
Oh my goodness - this is FABULOUS! Just received my Inspiralizer today and this is the first recipe I tried from the instruction booklet. I added 1/4 cup sherry, which was very nice. Next time (I will definitely make this again. And again.) I'll toss the peas in at the end to preserve their bright green color. Thanks for another Italian classic with a healthy makeover. 5 stars!!!
Meaghan says:
Thank you so much for this sweet review, Michele! We're so glad to have you here.
Caroline Bowman says:
I need to make this dairy free. Will it change the flavor too much by leaving out the parm cheese?
Ali Maffucci says:
No, definitely not! And perhaps you can sprinkle with some nutritional yeast?
carol says:
This was the first recipe I made with my spiralizer that had been in my pantry for a year unused. Everybody loved it. I did pursposely overcook it. My 93 yr old mother likes mushy vegs. I'm so glad to have found your website. You make it so easy to add vegs to our diet which had been greatly lacking in them. Thanks!!!!!!!!!!!!!!!!!!
Jo says:
This was heavenly! I substituted vegan parm and it tasted wonderful. Thank you so much for this recipe!
Alma Post says:
I had this at Olive Garden a couple weeks ago. I wanted to try my own version as I thought it might be healthier. I did add some mushrooms and left over cooked ground beef for protein. Would like to try it with chicken too. Delicious way to get your veggies. Had just purchased the spiralizerso could try that also.
Meaghan says:
That's so fantastic! We love being inspired by restaurant dishes.

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the soup that broke the internet! 😜🥣haha, just kidding, but after posting this on stories, my DMs were flooded with, "share the recipe!" and then dozens of you made the soup solely based off my story videos (which is why I shared it!)⁣ 👏🏼

I'm still deep in the newborn fog to take proper photos and build an SEO-friendly blog post (it's an hours-long process), so I'm sharing it here in the meantime - just save it to refer back to! you're going to want to make this alllll winter long.⁣ ❄️

potato and brussels sprouts white bean soup w/ or w/o chicken sausage⁣ 👇🏼
serves 4-6

3 tablespoons extra virgin olive oil⁣
1/2 red onion, diced⁣
2 garlic cloves, minced⁣
2 carrots, diced⁣
1 large celery rib, diced⁣
1 15-ounce can cannellini beans, drained and rinsed⁣
1/2 teaspoon dried rosemary⁣
1/2 teaspoon dried thyme⁣
4 cups vegetable broth (I'm using @bonafideprovisions and it's honestly a game-changer! code INSPIRALIZED for 15% off!)⁣
salt and pepper⁣
1 1/2 pound bag creamer potatoes, halved⁣
1 pound chicken sausage, sliced⁣
12 ounces shredded brussels sprouts⁣
shredded Parmesan cheese (I'm loving @foragerproject's vegan Parmesan shreds)⁣
red pepper flakes to garnish⁣

heat half the olive oil in a large pot over medium-high heat. add the onion, garlic, carrots, and celery and cook for 5 minutes or until onions are translucent. add the cannellini beans, rosemary, thyme, and stir. add the broth, 2 cups water, and season generously with salt and pepper. bring to a boil and boil for 5 minutes. use an immersion blender to blend the soup. add the potatoes, bring back to a boil, and reduce heat to a medium-simmer and let cook for 10 to 15 minutes or until potatoes are tender.⁣

while potatoes cook, heat the remaining oil in a large skillet over medium heat. add the chicken sausage and cook until browned. add the brussels sprouts, season with salt and pepper, and cook until sprouts are tender and chicken is cooked through. keep aside. if you're vegetarian, just simply omit chicken sausage.⁣

once potatoes are done, add the chicken and sprouts to the soup, stir, and serve. top with cheese and red pepper flakes.