Summer Pasta Primavera | Dash of Savory | Cook with Passion

Summer Pasta Primavera

Summer Pasta Primavera

Summer Pasta Primavera is one of the fresh pasta dishes that I just fall head over heels for. This is a dish that is typically made with spring vegetables, but I made this with my Farmers Market haul which consisted of fresh cherry tomatoes, basil, and zucchini. Throw in some sauteed lemon pepper shrimp and you have a gorgeous Summer meal.

The natural juices of the tomatoes combined with the pasta cooking liquid makes its own beautiful sauce. Garnish with plenty of parmesan and chopped basil. So fresh and so flavorful.

 Pair with a crisp white wine, sit on your back patio soaking up the Summer day, and have a big bowl of this pasta. It just tastes like Summer to me!

Wine Pairing Recommendation: A crisp Pinot Gris, the lemon zest in this dish plays off the flavor of a good Pinot Gris or Pinot Grigio. Fun fact, they’re the same wine, Pinot Grigio is imported from Italy and Pinot Gris can come from anywhere else, it really depends on what the winemaker wants to call it.


Summer Pasta Primavera

16 February, 2017
: 4 Servings
: 10 min
: 25 min
: 35 min
: Easy

Pasta Primavera is all about the veggies, use what's in season during the Summer. Zucchini squash, cherry tomatoes with fresh basil makes for the best Summer pasta.


  • 1 {9 ounce} package Buitoni Refrigerated Fettuccine
  • 4 tablespoons Olive Oil, divided
  • Kosher Salt and Ground Black Pepper, for seasoning
  • 1 pound Large Raw Shrimp, peeled and deviened
  • 1 whole Lemon, zested and juiced
  • 2 whole Zucchini, sliced into thin rounds
  • 1 dry pint Cherry Tomatoes, sliced in half
  • 2 cloves Garlic, minced
  • 1 bunch Basil, chopped
  • 1 cup Parmesan, shredded, plus more for garnish
  • Step 1 Cook pasta according to package, reserve 1/2 cup cooking liquid.
  • Step 2 In a large saute pan heat 2 tablespoons olive oil to medium high heat. Season shrimp with salt and pepper. Add to the pan and saute for 2 minutes per side. Add lemon zest and juice to pan. Toss with shrimp to coat. Remove shrimp to a plate and set aside.
  • Step 3 In the same pan add 2 more tablespoons of olive oil saute zucchini for 6 minutes until tender. Add tomatoes and garlic, stir together and cook until fragrant, about 30 seconds. Season with a pinch of kosher salt and pepper. Add pasta to the pan and toss to incorporate. Add reserved cooking liquid, basil, and parmesan. Toss in lemon shrimp and serve immediately.
  • Step 4 Garnish with extra shredded parmesan. Enjoy!

Summer Pasta Primavera

Savor and Enjoy!

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