Easy Summer Veggie Pasta Primavera

My Summer Veggie Pasta Primavera captures everything I love about warm-weather cooking in one colorful bowl.

You’ll find this vibrant dish brings together the season’s finest vegetables with creamy, herb-infused pasta that feels like pure comfort food magic.

Why You’ll Love This Summer Veggie Pasta Primavera

This recipe transforms ordinary vegetables into something extraordinary with minimal effort.

I adore how the dairy-free rosemary cream sauce coats each piece of pasta perfectly, while the fresh vegetables maintain their beautiful colors and satisfying crunch.

Your family will request this dish again and again.

If you’re anything like me and love this kind of comforting dish, you’ll definitely want to try my Easy Creamy Chicken Caesar Pasta and Easy Garlic Shrimp Spaghetti next!

Ingredients You Need for This Summer Veggie Pasta Primavera

Here’s what you’ll need to create this Summer Veggie Pasta Primavera masterpiece:

• 4 cups penne pasta – I prefer penne because its tubes hold the creamy sauce beautifully
• 2 tablespoons olive oil – Extra virgin gives the best flavor
• 2 garlic cloves, minced – Fresh garlic makes all the difference here
• 1 red bell pepper, chopped – Adds sweetness and gorgeous color
• 1 medium yellow squash, sliced – Summer squash works perfectly too
• 1 cup fresh green beans, trimmed and cut into 1-inch pieces – Snap peas are a great substitute
• 1 cup cherry tomatoes, halved – These burst with summer flavor
• ½ cup vegetable stock – Choose one without tomatoes for the cleanest taste
• ½ cup dairy-free cream cheese – I use plain variety for the smoothest sauce
• 2 tablespoons fresh rosemary, chopped – Dried works in a pinch (use 1 tablespoon)
• ¼ cup fresh parsley, chopped – Basil is another delicious option
• 2 tablespoons dairy-free parmesan – Nutritional yeast works for vegan version

How to Make Summer Veggie Pasta Primavera

Creating this Summer Veggie Pasta Primavera is simpler than you might think:

Step 1: Fill a large pot with salted water and bring to a rolling boil. Add your penne pasta and cook according to package directions until al dente. Before draining, save ¼ cup of the starchy pasta water—this helps create the silkiest sauce.

Step 2: While your pasta cooks, heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant and golden.

Step 3: Add the chopped red bell pepper, sliced yellow squash, green beans, and halved cherry tomatoes to your skillet. Cook for 3-5 minutes, stirring occasionally, until the vegetables start softening and developing beautiful caramelized edges.

Step 4: Pour in the vegetable stock and continue cooking for another 5 minutes. The vegetables should be tender but still have a slight bite—this keeps your Summer Veggie Pasta Primavera from becoming mushy.

Step 5: Reduce heat to low and stir in the dairy-free cream cheese, chopped rosemary, parsley, and dairy-free parmesan. Mix everything together until you have a smooth, creamy sauce coating all the vegetables.

Step 6: Add your drained pasta to the skillet and toss everything together. If the sauce seems too thick, gradually add some reserved pasta water until you reach your desired consistency. Season with freshly cracked black pepper to taste.

My Tips for the Best Summer Veggie Pasta Primavera

My years of making this dish have taught me some valuable tricks. Don’t overcook your vegetables—they should retain some texture and vibrant color.

I always prepare all my ingredients before starting because this recipe moves quickly once you begin cooking.

The key to creamy sauce success is keeping your heat low when adding the dairy-free cheese.

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What vegetables work best in Summer Veggie Pasta Primavera?

You can customize this recipe with whatever fresh vegetables you have on hand.

I’ve used asparagus, broccoli, snap peas, and even thinly sliced zucchini with fantastic results.

How do I store leftover Summer Veggie Pasta Primavera?

Store leftovers in your refrigerator for up to 3 days in an airtight container. Reheat gently on the stovetop with a little extra vegetable stock to refresh the sauce.

Can I make this recipe completely vegan?

Yes! Simply use vegan cream cheese and vegan parmesan alternatives.

Nutritional yeast adds wonderful cheesy flavor if you prefer that route.

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My Serving Suggestions

I love serving this Summer Veggie Pasta Primavera as a light dinner with crusty bread and a simple green salad.

It’s perfect for summer entertaining because you can easily double the recipe for crowds.

My family enjoys it warm for dinner and surprisingly delicious cold as a pasta salad the next day.