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Pasta Primavera

Pasta Primavera is a colorful and vibrant vegetarian pasta dish packed with fresh seasonal vegetables tossed in a light garlic and olive oil sauce. This wholesome and satisfying recipe celebrates the flavors of spring and summer, making it perfect for a light yet filling dinner any night of the week.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4
Ingredients Method Nutrition Notes

Ingredients
 
 

  • 12 oz penne or spaghetti
  • 2 tbsp olive oil
  • 3 garlic cloves minced
  • 1 small zucchini sliced
  • 1 small yellow squash sliced
  • 1 red bell pepper sliced
  • 1 cup broccoli florets
  • 1 cup cherry tomatoes halved
  • 1/2 cup grated Parmesan cheese
  • 1/4 tsp red pepper flakes optional
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 tbsp fresh basil chopped
  • 2 tbsp fresh parsley chopped
  • Juice of 1/2 lemon

Method
 

  1. Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Drain, reserving 1/2 cup pasta water.
  2. Heat olive oil in a large skillet over medium heat. Add garlic and cook 30 seconds until fragrant.
  3. Add zucchini, squash, bell pepper, and broccoli. Cook 5–6 minutes until tender-crisp.
  4. Stir in cherry tomatoes and cook another 2 minutes.
  5. Add cooked pasta to the skillet along with Parmesan, red pepper flakes, salt, black pepper, and reserved pasta water as needed to create a light sauce.
  6. Toss well, then finish with fresh basil, parsley, and a squeeze of lemon juice.
  7. Serve immediately with extra Parmesan on top.

Nutrition Facts (per serving)

Calories: 430kcalCarbohydrates: 64gProtein: 17gFat: 12g

Notes

You can swap in any seasonal vegetables such as asparagus, peas, or spinach.
For added protein, top with grilled tofu or chickpeas.
Best served fresh, but leftovers keep well in the fridge for up to 2 days.

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