Pasta Primavera Recipe
Italian-American · Main course · 35 min total
A vibrant spring pasta loaded with fresh vegetables in a light garlic and herb sauce, perfect for showcasing seasonal produce.
15
min prep
min prep
20
min cook
min cook
4
servings
servings
420
kcal/serving
kcal/serving
Ingredients
- 12 oz (340g) penne or fusilli pasta
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 medium zucchini, diced
- 1 medium yellow squash, diced
- 1 red bell pepper, diced
- 1 cup cherry tomatoes, halved
- 1 cup asparagus, cut into 1-inch pieces
- 1/2 cup frozen peas
- Salt and black pepper to taste
- 1/2 cup grated Parmesan cheese
- 1/4 cup fresh basil, chopped
- 1 tbsp lemon juice
Instructions
- Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Reserve 1 cup pasta water, then drain.
- While pasta cooks, heat olive oil in a large skillet over medium heat. Add garlic and cook for 30 seconds until fragrant.
- Add zucchini, yellow squash, bell pepper, and asparagus. Cook for 5-7 minutes, stirring occasionally, until vegetables are tender-crisp.
- Stir in cherry tomatoes and peas; cook for 2 more minutes. Season with salt and pepper.
- Add drained pasta to the skillet along with 1/2 cup reserved pasta water. Toss to combine. Add Parmesan, basil, and lemon juice; toss again. Add more pasta water if needed for desired consistency.
- Serve immediately, garnished with extra Parmesan and basil if desired.
Tips
- Feel free to substitute any seasonal vegetables like broccoli, green beans, or snap peas.
- For a vegan version, omit Parmesan and use nutritional yeast or vegan cheese.
- This dish is best served fresh but leftovers can be refrigerated for up to 2 days.
AI estimate may be inaccurate · Terms