Description
This classic pasta primavera recipe is fresh, colorful, and bursting with seasonal vegetables. A light yet satisfying dinner, perfect for spring, summer, or anytime you’re craving a vibrant pasta dish.
Ingredients
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12 oz pasta (spaghetti, fettuccine, or penne)
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3 tablespoons olive oil
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3 cloves garlic, minced
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1 small onion, thinly sliced
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2 medium carrots, julienned
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1 medium zucchini, julienned
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1 medium yellow squash, julienned
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2 bell peppers (any color), thinly sliced
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1 cup cherry tomatoes, halved
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1 ½ cups broccoli florets
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1 bunch asparagus, cut into 2-inch pieces
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1 cup Parmesan cheese, freshly grated
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2 tablespoons fresh lemon juice
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Fresh basil or parsley, chopped (for garnish)
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Salt and pepper, to taste
Instructions
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Cook pasta in salted boiling water until al dente. Reserve 1 cup pasta water, then drain and set aside.
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Sauté aromatics: In a large skillet, heat olive oil. Cook onion until softened, then add garlic for 30 seconds.
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Cook hearty veggies: Add carrots, bell peppers, and broccoli. Sauté 4–5 minutes until slightly softened.
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Add tender veggies: Stir in zucchini, squash, asparagus, and cherry tomatoes. Cook 3–4 minutes until tender-crisp.
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Build the sauce: Season with salt, pepper, and lemon juice. Add a splash of pasta water and drizzle of olive oil for a glossy sauce.
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Toss pasta with veggies: Return pasta to the skillet and toss until coated.
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Finish & serve: Sprinkle with Parmesan and fresh herbs. Serve hot with extra cheese on top.
Notes
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Use any vegetables you have—this recipe is super flexible.
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Add protein: grilled chicken, shrimp, or chickpeas work beautifully.
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For a creamier sauce, stir in a spoonful of ricotta or mascarpone.
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Store leftovers in the fridge up to 3 days. Reheat gently with a splash of broth or olive oil.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner / Pasta
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 portion
- Calories: 420kcl
- Sugar: 8 g
- Sodium: 430 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 9 g
- Trans Fat: 0g
- Carbohydrates: 58 g
- Fiber: 7 g
- Protein: 16 g
- Cholesterol: 20 mg
Keywords: pasta primavera, vegetable pasta recipe, healthy pasta dinner