Description
This Easy Pasta Primavera recipe is a vibrant and fresh dish packed with colorful vegetables and tossed in a light, flavorful sauce. Perfect for a quick weeknight dinner, it’s a healthy, vegetarian-friendly meal that captures the best of seasonal produce. Keywords: easy pasta primavera, quick vegetable pasta, healthy pasta recipes.
Ingredients
Units
Scale
- 12 oz pasta (penne, spaghetti, or fettuccine)
- 2 tablespoons olive oil
- 1 cup broccoli florets
- 1 cup cherry tomatoes, halved
- 1 red bell pepper, sliced
- 1 zucchini, sliced
- 1 yellow squash, sliced
- 1 carrot, julienned
- 3 cloves garlic, minced
- 1/2 cup grated Parmesan cheese (plus more for serving)
- 1/4 cup fresh basil, chopped
- Salt and pepper, to taste
- 1/4 teaspoon red pepper flakes (optional)
- 1/2 cup pasta water (reserved)
Instructions
- Bring a large pot of salted water to a boil and cook pasta according to package instructions. Reserve ½ cup pasta water, then drain and set aside.
- While pasta cooks, heat olive oil in a large skillet over medium heat.
- Add garlic and cook for 30 seconds until fragrant.
- Add broccoli, bell pepper, carrot, and cook for 3-4 minutes.
- Add zucchini and yellow squash, cooking another 2-3 minutes until tender-crisp.
- Stir in cherry tomatoes and cook for 1-2 minutes.
- Add cooked pasta to the skillet along with reserved pasta water, Parmesan cheese, salt, pepper, and red pepper flakes. Toss everything together until well combined and creamy.
- Remove from heat and sprinkle with fresh basil.
- Serve immediately, garnished with extra Parmesan if desired.
Notes
- Swap in any seasonal vegetables you have on hand like asparagus, peas, or spinach.
- For a vegan version, omit the Parmesan or use a vegan cheese substitute.
- Add grilled chicken, shrimp, or tofu for extra protein.
Nutrition
- Calories: 410
- Sugar: 6g
- Sodium: 210mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 6g
- Protein: 14g
- Cholesterol: 15mg
