Why You’ll Love This Recipe
Pasta Primavera is a vibrant, vegetable-packed dish that celebrates the freshness of spring and summer produce. Light, colorful, and full of flavor, it’s a perfect choice for a quick weeknight dinner or a wholesome weekend meal. With tender pasta, sautéed vegetables, and a light garlic-parmesan sauce, this dish is as comforting as it is nutritious.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
pastabroccoli floretscherry tomatoeszucchinibell pepperscarrotspeasgarlicolive oilsalt and pepperparmesan cheesefresh basil or parsleyred pepper flakes (optional)lemon juice (optional)
directions
Cook the pasta in salted boiling water according to package instructions. Reserve 1 cup of pasta water, then drain and set aside.
In a large skillet, heat olive oil over medium heat. Add garlic and sauté until fragrant.
Add the carrots and broccoli, cooking for 3-4 minutes until they begin to soften.
Add zucchini, bell peppers, and peas. Cook for another 4-5 minutes until all vegetables are tender-crisp.
Stir in cherry tomatoes and cook for 1-2 more minutes until slightly softened.
Add the cooked pasta to the skillet, tossing to combine with the vegetables.
Gradually add reserved pasta water as needed to loosen the mixture.
Season with salt, pepper, and red pepper flakes (if using).
Finish with a generous sprinkle of grated parmesan cheese and fresh herbs.
Drizzle with lemon juice just before serving for a burst of brightness.
Servings and timing
This recipe yields approximately 4 servings.Preparation time: 15 minutesCooking time: 15 minutesTotal time: 30 minutes
Variations
Use whole wheat or gluten-free pasta for dietary preferences.
Add grilled chicken, shrimp, or tofu for a protein boost.
Substitute seasonal vegetables like asparagus or spinach.
Top with feta or goat cheese instead of parmesan.
Use a splash of white wine or vegetable broth for extra flavor while cooking.
storage/reheating
Store Pasta Primavera in an airtight container in the refrigerator for up to 4 days.Reheat gently on the stovetop with a splash of water or olive oil to loosen the sauce.Microwave reheating works well for individual portions—cover and heat in 30-second intervals, stirring between each.
FAQs
Can I use frozen vegetables?
Yes, just make sure to thaw and drain them well to avoid excess moisture.
What pasta shapes work best?
Fusilli, penne, farfalle, or spaghetti are great choices for holding the sauce and veggies.
Can I make this vegan?
Absolutely—just skip the cheese or use a plant-based alternative.
How do I keep the vegetables crisp?
Cook them briefly over medium-high heat and avoid overcrowding the pan.
Can I make this ahead?
Yes, but for best texture, store the pasta and vegetables separately and combine just before serving.
Can I serve it cold?
Yes, it makes a delicious pasta salad when chilled and dressed with olive oil and lemon juice.
Is it spicy?
Not unless you add red pepper flakes—feel free to leave them out.
What herbs go well with this?
Fresh basil, parsley, thyme, or oregano all complement the dish beautifully.
Can I freeze it?
Freezing is not recommended as the vegetables can become mushy when reheated.
What’s the best way to add protein?
Grilled chicken, sautéed shrimp, chickpeas, or tofu all pair well with Pasta Primavera.
Conclusion
Pasta Primavera is a fresh, colorful dish that brings together the best of seasonal vegetables in a comforting pasta bowl. Easy to customize and quick to prepare, it’s a go-to recipe for healthy, satisfying meals all year round. Whether enjoyed warm or cold, it’s a delicious way to eat your veggies.
PrintPasta Primavera
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian-American
- Diet: Vegetarian
Description
Pasta Primavera is a light and fresh Italian-American dish made with pasta and a mix of colorful, sautéed spring vegetables, perfect for a quick and healthy meal.
Ingredients
- 12 oz penne pasta
- 2 tbsp olive oil
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 small zucchini, sliced
- 1 small yellow squash, sliced
- 1 cup cherry tomatoes, halved
- 1 cup broccoli florets
- 2 cloves garlic, minced
- 1/4 tsp red pepper flakes (optional)
- Salt and black pepper, to taste
- 1/4 cup grated Parmesan cheese
- 2 tbsp fresh basil, chopped
Instructions
- Bring a large pot of salted water to a boil. Cook the penne pasta according to package instructions. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add garlic and red pepper flakes, and sauté for 1 minute.
- Add the bell peppers, zucchini, yellow squash, and broccoli. Cook for 5-7 minutes, stirring occasionally, until vegetables are tender-crisp.
- Add cherry tomatoes and cook for an additional 2 minutes until they start to soften.
- Season the vegetables with salt and black pepper to taste.
- Add the cooked pasta to the skillet and toss everything together until well combined and heated through.
- Sprinkle with grated Parmesan cheese and fresh basil before serving.
Notes
- Use whole wheat pasta for added fiber.
- Feel free to substitute with your favorite vegetables or what’s in season.
- For a vegan version, omit Parmesan or use a plant-based alternative.
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 6g
- Sodium: 210mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 10mg
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