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Pasta Primavera Jamie Oliver

This Easy Pasta Primavera by Jamie Oliver is a delicious vegetarian dinner that is filling, this pasta dish is light and tasty, made with fresh veggies, al dente pasta, and salty Parmesan. If you’re looking for additional pasta ideas, try this chicken bacon ranch spaghetti or this garlic shrimp alfredo.

Why We Love This Recipe:

  • Taste: The diversity in this Jamie Oliver Pasta Primavera is excellent, bright, and overflowing with distinct tastes.
  • Texture: This meal has numerous levels of texture because of the al dente pasta combined with different veggies and melted Parmesan.
  • Ease: This Jamie OliverPasta Primavera dish is simple to make and uses basic ingredients to maximize taste.
  • Time: In addition to being simple to create, this vegetarian pasta meal only takes approximately 20 minutes to cook – ideal for hectic nights!

What Is Pasta Primavera?

Pasta primavera is a dish that originated in the United States in the 1970s. ‘Primavera’ is the Italian term for spring, and it refers to the meal’s fresh-grown spring veggies. I used tomatoes, carrots, broccoli, and other vegetables, but you may use whatever vegetables you have in your garden.

Pasta Primavera Jamie Oliver
Pasta Primavera Jamie Oliver

Ingredients Notes For This Jamie Oliver Pasta Primavera:

  • Pasta: I used penne, but any type of pasta may be used.
  • Pasta Water: To keep the pasta from drying out.
  • Olive Oil: Toss the spaghetti with olive oil and seasoning.
  • Season: I prefer to season with salt, dried oregano, black pepper, garlic powder, and dried basil.
  • Butter: For this dish, you’ll need salted butter.
  • Vegetables: Carrots and red bell pepper (both julienned – thinly sliced), red onion, broccoli florets (cut into 1-inch pieces), yellow squash (quartered and sliced), and grape tomatoes (cut in half).
  • Garnishes are optional: Garnish with shredded fresh parmesan cheese and chopped parsley.

Which pasta should I use to make pasta primavera? 

This Jamie Oliver Pasta Primavera dish may be made with nearly any type of pasta. Here are some suggestions:

  • Shaped pasta (my favorite): I like to use shaped pasta because it soaks up the lemon sauce in every nook and cranny and tastes delicious. Other options outside penne include bow ties (aka Farfalle), rigatoni, fusilli, wheels (rotelle), etc.
  • My favorite spaghetti noodle is bucatini. But angel hair, tagliatelle, linguine, and so forth.
  • Chickpea Spaghetti is a delicious gluten-free alternative!
Pasta Primavera Jamie Oliver
Pasta Primavera Jamie Oliver

How To Make Jamie Oliver Pasta Primavera?

  1. Cook the pasta according to the package guidelines. Set aside 1 cup of the pasta water after draining. Before draining, I ladle off 1 cup and place it in a separate container.
  2. Mix the olive oil, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/2 teaspoon oregano in a small bowl.
  3. Toss the noodles in the oil mixture until it is uniformly coated. Set aside the pasta.
  4. Melt the butter in a large pan over medium heat and sauté the carrots and onions together until cooked, about 2-3 minutes.
  5. Cook for a few minutes, or until the bell pepper and broccoli florets are just cooked around 2-3 minutes.
  6. Add the squash, tomatoes, garlic powder, 12 teaspoon oregano, 12 teaspoon salt, dried basil, and 1/4 teaspoon black pepper to finish the sauté. Allow everything to cook together for another 3 minutes.
  7. Incorporate the previously produced penne pasta and 1/3 cup of the saved pasta water into the mixture. Remove from heat after a minute of stirring.
  8. Plate and top with parmesan cheese and parsley, if desired, and serve.

Recipe Tips

Looking for some tips on how to make the greatest Jamie Oliver Pasta Primavera? Here are some ideas:

  • Pasta Consistency: You can modify the amount of pasta water to add to this Jamie Oliver recipe depending on how “wet” you prefer your pasta. Begin with 1/3 cup and gradually add more until the desired consistency is reached. The pasta water makes or breaks the dish! Before adding the water, I thought this spaghetti to be way too dry. Make sure it’s leftover pasta water, not just ordinary water. The starch in the pasta water held all of the components together and produced a silky texture. The components will be washed away with regular water.
  • Use a Large Pan: You want to be able to put the pasta and all of the veggies together, so you’ll need a large skillet. If it’s simpler for you, you may combine everything in a big mixing bowl after cooking.
  • Don’t Forget to Salt the Pasta Water: Doing so will ensure that your pasta is tasty. Make sure not to overcook the pasta, otherwise, it will become chewy or rough.
  • Vegetables Shouldn’t Be Overcooked: Stop cooking them when they are still somewhat crisp before they turn mushy or squishy. This will add texture and color to your meal. However, if you want your vegetables to be a bit softer, simmer them for a little longer!
  • Parmesan Cheese: Don’t forget to top with a generous sprinkling of freshly grated parmesan; it adds a lot to the meal!

Recipe Variation

Jamie Oliver’s Pasta Primavera is a highly adaptable dish, so feel free to experiment with different veggies, pasta, and other ingredients:

  • Pasta: If you don’t have penne pasta, you may substitute any other sort of pasta. I’d prefer one that’s comparable in size and form, but you could use whatever you want for this. Pasta meals are quite adaptable.
  • Vegetables: Other potential additions include zucchini, peas, asparagus, mushrooms, and so forth.
  • Cheese: You may use another sort of cheese, such as mozzarella or feta, but I prefer a white cheese.
  • Adding Meat: Although this is a vegetarian dish, there is plenty of room for some excellent protein. Chicken is the most recent and easiest to incorporate into this dinner. Cook some chicken breast or thighs in a sauté pan, seasoning with salt, pepper, garlic powder, onion powder, and thyme. Include it at the very end. Cook some Italian sausage, which doesn’t need any seasoning because it’s already fairly salty. Other proteins, such as shrimp, would work as well, but these are my two favorites for this dish.
Pasta Primavera Jamie Oliver
Pasta Primavera Jamie Oliver

What To Serve With Jamie Oliver Pasta Primavera?

This Jamie Oliver Pasta Primavera is so flavorful and goes well with lots of other dishes. Here are a few tasty serving ideas to try:

How To Store Jamie Oliver Pasta Primavera?

  • In The Fridge: Store this Jamie Oliver Pasta Primavera in an airtight container in the refrigerator for up to 3 days. Toss the salad one more time just before serving to mix flavors. You may eat the leftovers the next day for lunch!
  • In The Freezer: Because it contains cheese, I do not recommend freezing this Jamie Oliver Pasta Primavera. The texture of the pasta will change once it has been thawed.

FAQ Section

What type of vegetables goes best in pasta primavera?

In my Jamie Oliver pasta primavera, I use red bell pepper, zucchini, yellow squash, red onion, garlic cloves, and broccoli florets, but you could also use asparagus, cherry tomatoes, olives, and other vegetables.

What is the difference between marinara and primavera sauce?

Marinara sauce is tomato-based, whereas primavera sauce is butter/oil-based.

Can Make this Pasta Primavera Ahead?

To prepare this recipe ahead of time, cut, grate, and mince the veggies and cheese, then chill until ready to sauté. You may also prepare the pasta ahead of time and preserve it.

Pasta Primavera Jamie Oliver
Pasta Primavera Jamie Oliver

Try More Recipes:

Jamie Oliver Pasta Primavera Nutrition Facts

  • Calories 268
  • Total Fat 7.4g
  • Saturated Fat 3.9g
  • Cholesterol 17mg
  • Sodium 721mg
  • Potassium 368mg
  • Total Carbohydrate 40g
  • Dietary Fiber 3.5g
  • Sugars 4g
  • Protein 11g
  • Vitamin A 34%
  • Vitamin C 49%
  • Calcium 8.9%
  • Iron 12%

Nutrition Facts Source: Source

Pasta Primavera Jamie Oliver

Difficulty:BeginnerPrep time: 10 minutesCook time: 25 minutesRest time: minutesTotal time: 35 minutesServings:4-6 servingsCalories:268 kcal Best Season:Available

Description

This Easy Pasta Primavera by Jamie Oliver is a delicious vegetarian dinner that is filling. This pasta dish is light and tasty, made with fresh veggies, al dente pasta, and salty Parmesan.
If you’re looking for additional pasta ideas, try this chicken bacon ranch spaghetti or this garlic shrimp alfredo.

Ingredients

Instructions

  1. Cook the pasta according to the package guidelines. Set aside 1 cup of the pasta water after draining. Before draining, I ladle off 1 cup and place it in a separate container.
  2. Mix the olive oil, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/2 teaspoon oregano in a small bowl.
  3. Toss the noodles in the oil mixture until it is uniformly coated. Set aside the pasta.
    Melt the butter in a large pan over medium heat and sauté the carrots and onions together until cooked, about 2-3 minutes.
  4. Cook for a few minutes, or until the bell pepper and broccoli florets are just cooked around 2-3 minutes.
  5. Add the squash, tomatoes, garlic powder, 12 teaspoon oregano, 12 teaspoon salt, dried basil, and 1/4 teaspoon black pepper to finish the sauté. Allow everything to cook together for another 3 minutes.
  6. Incorporate the previously produced penne pasta and 1/3 cup of the saved pasta water into the mixture. Remove from heat after a minute of stirring.
  7. Plate and top with parmesan cheese and parsley, if desired, and serve.

Notes

  • Pasta Consistency: You can modify the amount of pasta water to add to this Jamie Oliver recipe depending on how “wet” you prefer your pasta. Begin with 1/3 cup and gradually add more until the desired consistency is reached. The pasta water makes or breaks the dish! Before adding the water, I thought this spaghetti to be way too dry. Make sure it’s leftover pasta water, not just ordinary water. The starch in the pasta water held all of the components together and produced a silky texture. The components will be washed away with regular water.
  • Use a Large Pan: You want to be able to put the pasta and all of the veggies together, so you’ll need a large skillet. If it’s simpler for you, you may combine everything in a big mixing bowl after cooking.
  • Don’t Forget to Salt the Pasta Water: Doing so will ensure that your pasta is tasty. Make sure not to overcook the pasta, otherwise, it will become chewy or rough.
  • Vegetables Shouldn’t Be Overcooked: Stop cooking them when they are still somewhat crisp before they turn mushy or squishy. This will add texture and color to your meal. However, if you want your vegetables to be a bit softer, simmer them for a little longer!
  • Parmesan Cheese: Don’t forget to top with a generous sprinkling of freshly grated parmesan; it adds a lot to the 
Nutrition Facts

Servings 4


Amount Per Serving
Calories 268
Calories from Fat 66
% Daily Value *
Total Fat 7.4g12%
Saturated Fat 3.9g20%
Trans Fat 0.2g
Cholesterol 17mg6%
Sodium 721mg31%
Potassium 367mg11%
Total Carbohydrate 40g14%
Dietary Fiber 3.5g15%
Sugars 4g
Protein 11g22%

Vitamin A 34%
Vitamin C 48%
Calcium 3.9%
Iron 10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.