Name: Pasta Primavera Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Italian
Ingredients: 8 oz pasta (such as penne or farfalle); 2 tablespoons olive oil; 1 small zucchini (sliced into half-moons); 1 small yellow squash (sliced); 1 cup broccoli florets; 1 cup cherry tomatoes (halved); 1/2 red bell pepper (sliced); 1 small carrot (julienned); 2 cloves garlic (minced); 1/4 teaspoon red pepper flakes (optional); 1/4 cup grated Parmesan cheese; 2 tablespoons fresh lemon juice; Salt and pepper to taste; Chopped fresh basil or parsley for garnish

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If there’s a dish that shouts spring from the rooftops, it’s Pasta Primavera. This vibrant, fresh, and utterly satisfying Italian-American classic delivers a burst of color, flavor, and texture in every forkful. Tossed together with the crispest seasonal vegetables, a sprinkle of Parmesan, and a squeeze of lemon, Pasta Primavera manages to be both comfort food and a celebration of healthy eating. The best part? It all comes together in one skillet, promising a fast and fabulous weeknight dinner with minimal fuss.

Ingredients You’ll Need

Every ingredient in Pasta Primavera serves a thoughtful purpose—some add depth and richness, others infuse the dish with garden-fresh crunch and brilliant color. Together, they create a medley that is as beautiful as it is delicious. Here’s what you’ll need and why you shouldn’t skip a single one:

Pasta: Penne or farfalle are perfect for catching all the flavorful vegetables, but any short pasta you love will work.
Olive oil: This forms the silky, flavorful backbone for sauteing your garlic and veggies.
Zucchini: Adds a touch of sweetness and a lovely, tender bite.
Yellow squash: Brings sunny color and a subtle buttery flavor to every mouthful.
Broccoli florets: Their hearty crunch contrasts beautifully with the softer veggies.
Cherry tomatoes: Bursting with juiciness, they create little pops of flavor throughout the dish.
Red bell pepper: Sliced thin, its natural sweetness and crunch brighten each bite.
Carrot: Julienne strips become gorgeously tender while holding their shape and adding a pleasant earthiness.
Garlic: Just two cloves, but their flavor infuses everything wonderfully.
Red pepper flakes (optional): Gives a gentle kick that lifts the whole plate—adjust or skip as you please.
Parmesan cheese: Salty, nutty and melty, just a handful binds everything together deliciously.
Lemon juice: A splash at the end enlivens the flavors and keeps things bright.
Salt and pepper: A must for seasoning the pasta and tying together all the flavors.
Fresh basil or parsley: Chopped greens on top add herby freshness and a beautiful, fragrant finish.

How to Make Pasta Primavera

Step 1: Boil the Pasta

Start by bringing a large pot of salted water to a boil. Add your favorite pasta (penne and farfalle are both excellent choices) and cook it until just al dente. Before draining, scoop out a quarter cup of the starchy pasta water—this simple step guarantees a creamy, cohesive sauce down the line. Then drain the pasta and set it aside.

Step 2: Sauté the Aromatics

While the pasta cooks, heat the olive oil in a big, wide skillet over medium heat. Add the minced garlic and (if you like a little zing) the red pepper flakes. Stir them around for about 30 seconds, just until they’re fragrant—this makes a flavorful base without letting the garlic burn.

Step 3: Cook the Vegetables

Add your zucchini, yellow squash, broccoli, red bell pepper, and carrot to the skillet. Sauté them for 5 to 7 minutes, stirring often. You want the veggies to soften just enough to be tender-crisp; they should keep their vibrant colors and some bite so the final Pasta Primavera is lively and not mushy.

Step 4: Add the Tomatoes

Toss in the halved cherry tomatoes. They’ll cook down for about two minutes, releasing just a touch of juice and reinforcing that fresh, summery vibe. The sight (and scent!) at this point is nothing short of gorgeous.

Step 5: Bring It All Together

Add the drained pasta to the skillet, along with the reserved cooking water. Toss everything together so the veggies and pasta become one harmonious whole. It should look glossy and inviting, with the pasta soaking up every drop of flavor.

Step 6: Finish and Season

Turn off the heat and stir in the lemon juice and Parmesan cheese. This final flourish gives a tangy bite and rich, cheesy depth. Season everything generously with salt and freshly ground black pepper, giving it a final toss to combine.

Step 7: Garnish and Enjoy

Spoon the finished Pasta Primavera into bowls and shower it with chopped basil or parsley. This not only looks beautiful but unlocks another layer of freshness right before serving.

How to Serve Pasta Primavera

Garnishes

A final flourish of fresh basil or parsley scattered over the hot Pasta Primavera makes all the difference. Add a little extra sprinkle of Parmesan, a twist of black pepper, or even a light zesting of lemon—each one elevates the vibrancy of the dish, making it restaurant-worthy right at home.

Side Dishes

This cheerful pasta pairs perfectly with a crisp green salad in a lemony vinaigrette or a crusty slice of garlic bread to mop up every last drop. For a heartier meal, consider serving it with a protein like grilled chicken or shrimp alongside—still keeping the vegetables as the star!

Creative Ways to Present

Pasta Primavera looks stunning when served in shallow bowls to better display all its colorful vegetables. For entertaining, try arranging the veggies artistically on top of the pasta, or serve individual portions in ramekins with an extra scatter of herbs. For a modern touch, you can even present it as a warm salad over a bed of arugula.

Make Ahead and Storage

Storing Leftovers

If you have any leftovers, transfer them to an airtight container and refrigerate for up to three days. The flavors meld beautifully as it sits, making this Pasta Primavera just as enticing the next day for lunch or a quick dinner.

Freezing

While freezing is possible, it’s best to know that the texture of the vegetables can soften more after thawing. If you plan to freeze Pasta Primavera, cool it quickly and pack in a freezer-safe container. It will keep for about two months. Thaw overnight in the fridge before reheating.

Reheating

To revive leftovers, heat Pasta Primavera gently in a skillet with a splash of water or broth to loosen things up and restore moisture. Stir occasionally until heated through. The microwave works, too, but take care not to overcook so the vegetables remain pleasantly tender.

FAQs

What vegetables can I use in Pasta Primavera?

The beauty of Pasta Primavera is its versatility! Beyond the classics listed here, try asparagus, snap peas, mushrooms, or spinach—whatever’s fresh and in season will be delicious.

Can I make Pasta Primavera vegan?

Absolutely! Simply omit the Parmesan cheese or replace it with your favorite plant-based alternative. A spoonful of nutritional yeast can add a similar savory depth.

Is it possible to add protein to this dish?

Yes, grilled chicken, shrimp, or even chickpeas can be stirred in at the end for a heartier meal without taking away from the celebration of vegetables that makes Pasta Primavera so special.

How do I prevent the vegetables from overcooking?

The key is to sauté them just until tender-crisp. Keep a close eye, stir often, and add delicate ingredients like tomatoes toward the end. This way, your Pasta Primavera stays lively and fresh.

What’s the best pasta shape for this recipe?

Penne and farfalle are favorites because they catch the sauce and veggies, but fusilli, rotini, or even spaghetti work beautifully—choose whichever you enjoy most or have on hand.

Final Thoughts

If you’re craving a meal that’s as joyful to cook as it is to eat, give this Pasta Primavera a try. Whether you’re enjoying it on a quiet weeknight or serving guests, its bold colors and bright flavors never fail to win smiles all around. Grab your freshest veggies and get ready to make dinner feel like a celebration!

Pasta Primavera Recipe

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4.7 from 28 reviews

Author: admin
Total Time: 25 minutes
Yield: 2 servings 1x
Diet: Vegetarian

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Description

A delightful and colorful Pasta Primavera recipe that is loaded with a variety of fresh vegetables and tossed in a light, lemony sauce. This vegetarian dish is perfect for a quick and healthy weeknight dinner.

Ingredients

Scale

Pasta:

8 oz pasta (such as penne or farfalle)

Vegetables:

2 tablespoons olive oil
1 small zucchini (sliced into half-moons)
1 small yellow squash (sliced)
1 cup broccoli florets
1 cup cherry tomatoes (halved)
1/2 red bell pepper (sliced)
1 small carrot (julienned)
2 cloves garlic (minced)
1/4 teaspoon red pepper flakes (optional)

Additional:

1/4 cup grated Parmesan cheese
2 tablespoons fresh lemon juice
Salt and pepper to taste
Chopped fresh basil or parsley for garnish

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Instructions

Cook the pasta: Boil the pasta in salted water until al dente. Reserve 1/4 cup of pasta water, then drain.
Prepare the vegetables: In a skillet, heat olive oil and sauté garlic and red pepper flakes. Add zucchini, squash, broccoli, bell pepper, and carrot, cooking until tender.
Combine: Add cherry tomatoes, cooked pasta, reserved water. Toss to combine and heat through.
Finish: Stir in lemon juice, Parmesan, salt, and pepper. Garnish with herbs.