Jamie Oliver Pasta Primavera

There’s something about Pasta Primavera that feels a bit like a happy accident. It’s not a show-off recipe. It doesn’t rely on cream or a deep simmering sauce or anything fancy. It’s just vegetables — the best ones — quickly sautéed, tossed with hot pasta, kissed with lemon, and crowned with too much cheese (as it should be).

I first made this on one of those days where I was determined to clean out the crisper drawer. One lone zucchini, half an onion, some tired basil leaves. Nothing impressive — until it all came together in this bright, lemony tangle of noodles and veg that tasted like a garden party. I added a little tarragon on a whim and haven’t made it without since.

If you’re craving something that’s equal parts fresh and comforting, with colour and crunch and loads of springtime energy — this one’s for you.

Why You’ll Love It

• It’s basically a spring clean for your fridge — super flexible
• Quick and low-effort but still feels thoughtful
• Creamy from the cheese without needing cream
• That lemon juice at the end makes everything sing
• A great way to eat more veg without feeling like you’re “being good”
• Lovely warm, but also surprisingly great cold the next day

Ingredients

• 10 oz penne pasta
• 2 tbsp extra-virgin olive oil (plus more for drizzling)
• 4 garlic cloves, sliced
• 1 yellow squash, sliced into thin half-moons
• 1 zucchini, sliced the same way
• 1 bunch asparagus, chopped into 1-inch pieces
• 1 cup cherry tomatoes, halved
• 1 cup thinly sliced red onion
• 1 tsp sea salt
• ½ cup frozen peas, thawed
• ¾ cup grated pecorino cheese
• 3 tbsp fresh lemon juice
• Red pepper flakes (optional, but yes)
• 1 cup fresh basil leaves (plus extra to garnish)
• ¼ cup fresh tarragon (optional but magic)
• Black pepper, to taste

How to Make It

Get the pasta going:

Bring a big pot of salted water to a boil. Cook your penne until just al dente (don’t let it go mushy — this dish is all about lightness). Drain and toss it with a little olive oil so it doesn’t stick while it waits.

Sizzle the aromatics and veg:

In a large skillet or deep pan, heat the olive oil over medium heat. Add the garlic, squash, zucchini, asparagus, tomatoes, red onion, salt, and a few cracks of black pepper. Sauté for 3–4 minutes until the veggies are just tender but still have bite. You want them vibrant, not sad and limp.

Add the pasta and make it glossy:

Toss the cooked pasta into the pan with the veggies. Add the peas, cheese, lemon juice, and a pinch of red pepper flakes if you like a little heat. Stir everything gently but confidently until it’s well coated and looks shiny and alive.

Stir in your herbs like a boss:

Off the heat, stir in the basil and tarragon. The residual heat will soften them without killing their flavour. It should smell absolutely ridiculous (in a good way).

Taste, adjust, plate:

Taste it! Need more salt? More lemon? A drizzle more oil? Do what feels right. Serve in big bowls, scatter over more basil, and maybe another crack of pepper or a dusting of cheese. Or both.

Common Mistakes and How to Dodge Them

Why are my veggies soggy?
You probably overcrowded the pan or cooked too long. Use high-ish heat and keep it moving — you want a quick sauté, not a stew.

The pasta stuck together!
Didn’t drizzle with olive oil after draining, did you? It’s a small thing, but it helps.

Where’s the sauce?
It’s all about emulsion here — cheese, lemon juice, and veggie juices. Add a splash of reserved pasta water if it’s too dry.

It tastes bland.
Salt. Lemon. More cheese. This dish needs balance, and sometimes that means being generous with seasoning.

Storage and Reheating

Fridge: Keeps well for up to 3 days in an airtight container. The flavours deepen overnight.

Reheat: Honestly? I love it cold. But if you want it hot, gently warm in a skillet with a tiny splash of water or olive oil. Microwave is fine too, just don’t overdo it.

Freezer: Nope. The fresh veg go sad and weird — best eaten fresh or the next day.

Frequently Asked Questions

Do I need the tarragon?
Nope — but it adds this slightly sweet, herby kick that makes the whole dish taste fancier than it is.

Can I use different vegetables?
Absolutely. Broccoli, green beans, snap peas, spinach, even thin-sliced carrots — all fair game.

What if I don’t have pecorino?
Parmesan works too. Or a mix. Just make sure it’s finely grated so it melts well into the pasta.

Is this good for meal prep?
Yes! Tastes great cold or reheated. Just add a squeeze of lemon to wake it up the next day.

Nutrition Facts (Per Serving):

• Calories: ~470 kcal
• Fat: 16g
• Carbs: 60g
• Protein: 18g
• Sodium: 490mg
• Sugar: 7g