Description
Pasta Primavera is a vibrant and healthy pasta dish filled with fresh, crisp vegetables and tossed in a simple garlic and olive oil sauce. Perfect for a quick weeknight dinner or a light weekend meal, this dish is versatile and can easily be made creamy, vegan, or protein-packed. Ready in just 25 minutes, it’s an easy and flavorful way to enjoy seasonal vegetables.
Ingredients
12 oz pasta (penne, spaghetti, or farfalle)
2 tbsp olive oil
2 cloves garlic, minced
1 cup cherry tomatoes, halved
1 cup zucchini, sliced into half moons
1 cup asparagus, cut into 1-inch pieces
1/2 cup red bell pepper, thinly sliced
1/2 cup carrots, julienned or shredded
1/2 cup frozen peas, thawed
Salt and pepper, to taste
1/2 tsp Italian seasoning (optional)
1/4 cup grated Parmesan cheese (plus more for serving)
Optional: fresh basil or parsley for garnish
Instructions
-
Cook the Pasta: Cook pasta according to package directions until al dente. Reserve 1/2 cup of pasta water, then drain.
-
Sauté the Vegetables: Heat olive oil in a large skillet over medium heat. Add garlic and sauté for 1 minute until fragrant.
-
Add Harder Vegetables: Add carrots, bell pepper, and zucchini to the skillet. Cook for 3-4 minutes, stirring occasionally.
-
Add Softer Vegetables: Stir in asparagus, peas, and cherry tomatoes. Continue cooking for another 3-4 minutes, until vegetables are just tender.
-
Combine with Pasta: Add cooked pasta to the skillet, along with a splash of reserved pasta water. Toss to combine and coat the pasta evenly with vegetables.
-
Season and Serve: Season with salt, pepper, and Italian seasoning (if using). Toss with Parmesan cheese and garnish with fresh herbs before serving.
Notes
For a creamy version, add a splash of heavy cream or cream cheese.
For a vegan version, omit the Parmesan or use a dairy-free alternative like nutritional yeast.
To add protein, consider grilled chicken, shrimp, or tofu.
For a low-carb option, swap pasta for zucchini noodles or spaghetti squash.
