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Pasta Primavera

Colorful Pasta Primavera

This vibrant, colorful dish is not only visually appealing but also packs a nutritional punch. Loaded with fresh vegetables, this pasta is perfect for warmer days, offering a delightful balance of textures and flavors that celebrate the season's bounty.
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Course: Main Course
Cuisine: Italian
Keyword: Pasta Primavera, Spring Vegetable Pasta, Vegetarian Pasta, Healthy Pasta
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4 servings
Calories: 420kcal

Equipment

  • Large Pot
  • Large Skillet
  • Colander
  • Cutting Board
  • Chef's Knife

Ingredients

Pasta and Vegetables

  • 12 oz fettuccine or linguine whole wheat options available
  • 2 tablespoons olive oil
  • 3 cloves garlic minced
  • 1 medium red bell pepper thinly sliced
  • 1 medium yellow bell pepper thinly sliced
  • 1 medium zucchini halved and sliced
  • 1 medium yellow squash halved and sliced
  • 1 cup cherry tomatoes halved
  • 1 cup asparagus trimmed and cut into 2-inch pieces
  • 1 cup broccoli florets
  • 1 cup fresh or frozen peas

Seasonings and Garnish

  • 1/4 cup fresh basil chopped
  • 1/4 cup fresh parsley chopped
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons fresh lemon juice
  • Salt and freshly ground black pepper to taste
  • red pepper flakes optional, for heat

Instructions

  • Bring a large pot of salted water to a rolling boil. Cook pasta according to package directions until al dente, usually 8-10 minutes. Before draining, reserve 1 cup of pasta water for later use. Drain pasta but don't rinse.
  • While the pasta cooks, prepare your vegetable medley, ensuring uniform sizes for even cooking.
  • Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for 30 seconds until fragrant but not browned.
  • Add vegetables in order of cooking time: first the bell peppers, cooking for 2 minutes, then add zucchini and yellow squash for another 2 minutes. Finally, add asparagus, broccoli, and peas, cooking for 3-4 minutes until bright and just crisp-tender.
  • Add the cooked pasta to the vegetable mixture along with cherry tomatoes and half of the fresh herbs. Toss everything together, adding reserved pasta water a little at a time to create a light sauce.
  • Sprinkle with Parmesan cheese, drizzle with lemon juice, and season with salt and pepper to taste.
  • Transfer to a large serving platter. Garnish with remaining fresh herbs, additional Parmesan if desired, and optional red pepper flakes. Serve immediately.

Notes

No asparagus? Try green beans. Dairy-free? Replace Parmesan with nutritional yeast. The versatility of this spring vegetable pasta is what makes it so adaptable to what you have on hand.
For meal prep, consider keeping cooked pasta and vegetables separate until ready to serve. This dish doesn't freeze well due to the texture changes in the vegetables when thawed.

Nutrition

Calories: 420kcal | Carbohydrates: 62g | Protein: 15g | Fat: 14g | Saturated Fat: 3.5g | Cholesterol: 10mg | Sodium: 320mg | Fiber: 8g | Vitamin A: 45IU | Vitamin C: 180mg | Calcium: 18mg | Iron: 15mg
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