Easy Pasta Primavera with Fresh Vegetables

Category:Pasta Recipes

This Easy Pasta Primavera is a colorful pasta dish packed with fresh veggies like bell peppers, zucchini, and tomatoes. It’s light, tasty, and perfect for any meal!

Making this dish is like having a garden party on your plate! I love that it’s quick to whip up, so I can enjoy a delicious dinner without spending hours in the kitchen. 🍝

Key Ingredients & Substitutions

Pasta: I suggest using penne, fusilli, or farfalle for the best texture. If you’re looking for a gluten-free option, quinoa pasta or chickpea pasta work great!

Vegetables: Bell peppers, zucchini, and tomatoes are classic choices, but don’t be afraid to experiment! Broccoli, asparagus, or even spinach can add great flavor. If you have frozen veggies, those are convenient and just as nutritious!

Olive Oil: This adds a nice flavor base. If you’re out of olive oil, you can use avocado oil or canola oil. Both are tasteless and would work fine.

Parmesan Cheese: This gives a good salty kick. Pecorino Romano is another option if you prefer a sharper taste. For a dairy-free version, nutritional yeast is a fantastic substitute!

How Do I Get the Veggies Just Right?

Cooking veggies perfectly is key to a great Pasta Primavera. You want them tender yet crispy! Here’s how you can achieve that:

  • Start sautéing the hard vegetables first. Carrots and bell peppers take more time, so add those first before zucchini and peas.
  • Keep the heat at medium and stir gently. This helps cook evenly without burning the garlic.
  • Don’t overcrowd the pan; this can cause steaming rather than sautéing. If necessary, work in batches.
  • Trust your senses! Look for bright colors and a slight crunch, which means they’re just right.

Cooking the vegetables with care brings out their natural flavors, making each bite delicious!

Easy Pasta Primavera with Fresh Vegetables

Easy Pasta Primavera with Fresh Vegetables

Ingredients You’ll Need:

  • 12 oz (340g) pasta (penne, fusilli, or farfalle work well)
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 small red bell pepper, sliced into strips
  • 1 small yellow bell pepper, sliced into strips
  • 1 medium zucchini, sliced into half-moons
  • 1 cup cherry tomatoes, halved
  • 1 cup fresh green peas or snap peas
  • 1/2 cup carrot, thinly sliced or julienned
  • 1/4 teaspoon red pepper flakes (optional)
  • Salt and freshly ground black pepper, to taste
  • 1/4 cup fresh basil leaves, roughly chopped
  • 1/4 cup fresh parsley, chopped
  • 1/2 cup grated Parmesan cheese (plus extra for serving)
  • Juice of 1 lemon
  • Optional: 2 tablespoons heavy cream or pasta cooking water to loosen sauce

How Much Time Will You Need?

This delightful dish takes about 20 minutes to prepare. It’s quick and perfect for a weeknight dinner or a weekend gathering with friends!

Step-by-Step Instructions:

1. Cook the Pasta:

Start by bringing a large pot of salted water to a boil. Once boiling, add the pasta and cook according to the package instructions until al dente. This usually takes around 8-10 minutes. While the pasta cooks, take a moment to reserve 1 cup of the pasta cooking water just in case you need to loosen the sauce later. After that, drain the pasta and set it aside.

2. Sauté the Vegetables:

In a large skillet, heat the olive oil over medium heat. Once hot, add the minced garlic and sauté for about 1 minute or until it becomes fragrant but not browned, which can make it bitter. Now add in the sliced bell peppers, zucchini, carrots, and peas. Sauté these vegetables for about 5-7 minutes, stirring occasionally, until they’re tender yet still crisp. This is where all those beautiful colors start to shine!

3. Add Tomatoes and Season:

Next, toss in the halved cherry tomatoes along with the red pepper flakes if you’re using them. Cook this mixture for another 2 minutes, just until the tomatoes soften a little bit. You want them to keep their shape, so don’t overdo it!

4. Combine Pasta and Veggies:

Now it’s time to add the drained pasta into the skillet with the sautéed veggies. Gently toss everything together to combine. This will mix all those lovely flavors!

5. Add Fresh Herbs and Flavor:

Stir in the lemon juice, fresh basil, and parsley. If you want a lighter sauce, you can also add a splash of the reserved pasta water or a little heavy cream. This will help everything come together beautifully!

6. Season and Finish:

Season your dish with salt and pepper to taste, then remove it from the heat. Mix in the grated Parmesan cheese, which will melt slightly and create a lovely creamy sauce. If you’re feeling generous, sprinkle more cheese on top when serving!

7. Serve It Up:

Your vibrant Pasta Primavera is now ready to serve! Plate it up and sprinkle with extra Parmesan and fresh herbs for that extra pop of flavor and color. Enjoy your garden-fresh pasta!

This dish is not only easy to make but also delicious and colorful—perfect for any pasta lover!

Easy Pasta Primavera with Fresh Vegetables

Frequently Asked Questions (FAQ)

Can I Use Different Vegetables?

Absolutely! You can mix and match vegetables based on your preferences or what you have on hand. Broccoli, asparagus, spinach, or even mushrooms can make delightful additions. Just keep in mind the cooking times for different veggies!

How Can I Make This Dish Vegan?

To make this Pasta Primavera vegan, simply omit the Parmesan cheese or use a plant-based cheese alternative. You can also add some nutritional yeast for a cheesy flavor without the dairy!

How Do I Store Leftovers?

Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply warm it on the stovetop over low heat, adding a splash of water or vegetable broth to loosen it up if needed.

Can I Make This Recipe Ahead of Time?

Yes, you can prep the veggies and cook the pasta a day in advance. Just keep them separate until you’re ready to serve. When you’re ready, sauté the veggies, toss in the pasta, and finish with herbs and cheese for a quick meal!

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