Pasta Primavera is a bright and colorful dish that’s packed with fresh veggies like bell peppers, zucchini, and tomatoes. It’s all tossed together with your favorite pasta and a light sauce.
This dish feels like a garden party on your plate! I love it with a sprinkle of Parmesan on top, because who can say no to cheese, right? 🍝🥳
Key Ingredients & Substitutions
Penne Pasta: You can use other types of pasta like fusilli, farfalle, or even gluten-free options if needed. Just keep an eye on the cooking time as it varies by pasta type.
Vegetables: This dish is super flexible! Swap in any seasonal veggies you have on hand, like bell peppers, carrots, or peas. I love adding spinach or kale for extra nutrients!
Parmesan Cheese: If you don’t have Parmesan, Pecorino Romano works well too. For a dairy-free option, try nutritional yeast to give a cheesy flavor. It’s a favorite of mine!
Olive Oil: Essential for sautéing. However, if you’re out, any light oil works, such as avocado or canola oil. I recommend sticking to lighter flavors to let the veggies shine.
How Do I Ensure My Vegetables Stay Crisp?
To keep your veggies from getting mushy, it’s important to cook them just until they’re tender but still have a bit of crunch. Follow these tips:
- Sauté on medium heat to avoid browning too quickly.
- Keep the cooking times short. Add veggies like broccoli and asparagus first, since they take longer, then add quicker-cooking ones later, like zucchini and tomatoes.
- If you’re unsure, taste a piece as you go to see if it’s the right amount of tender!
With these tips, your Pasta Primavera will be colorful, delicious, and enjoyable! Happy cooking!
How to Make Pasta Primavera
Ingredients You’ll Need:
- 12 oz penne pasta
- 2 tbsp olive oil
- 1 small onion, thinly sliced
- 2 cloves garlic, minced
- 1 cup cherry tomatoes
- 1 cup asparagus spears, trimmed and cut into 2-inch pieces
- 1 cup zucchini, sliced
- 1/2 cup broccoli florets
- 1/2 cup sliced mushrooms
- 1/2 cup green peas (fresh or frozen)
- 1/2 cup red bell pepper, diced
- 1/4 cup fresh parsley, chopped
- 1/4 cup grated Parmesan cheese, plus extra for serving
- Salt and freshly ground black pepper, to taste
- Optional: red pepper flakes for some heat
- 1/4 cup pasta cooking water (reserved)
- Juice of half a lemon (optional)
How Much Time Will You Need?
This delicious Pasta Primavera takes about 20 minutes to prepare and cook. It’s a quick dish that comes together fast, making it perfect for a busy weeknight dinner or a light lunch!
Step-by-Step Instructions:
1. Cook the Pasta:
Start by bringing a large pot of salted water to a boil. When the water is boiling, add the penne pasta and cook it according to the package instructions until it’s al dente. Before draining, remember to reserve 1/4 cup of the pasta cooking water—it’ll help make your sauce later. Once cooked, drain the pasta and set it aside.
2. Sauté the Veggies:
While your pasta cooks, grab a large skillet and heat the olive oil over medium heat. Add the sliced onion and sauté it for about 2-3 minutes until it softens. Then stir in the minced garlic and cook for another 30 seconds until it smells heavenly!
3. Add the Colorful Veggies:
Now it’s time to add the asparagus, broccoli, zucchini, mushrooms, and red bell pepper to the skillet. Stir them together and let them cook for about 5-7 minutes. You want them to be tender but still crisp, so keep an eye on them!
4. Add the Tomatoes and Peas:
Toss in the cherry tomatoes and green peas into the skillet. Cook everything together for another 2 minutes until the tomatoes start to soften and release their juices—yum!
5. Combine Pasta and Sauce:
Next, add the cooked pasta to your skillet and pour in the reserved pasta cooking water. Gently toss everything together, mixing well to combine all the flavors. This will create a lovely light sauce.
6. Finish It Off:
Remove the skillet from the heat. Now, mix in the grated Parmesan cheese and chopped parsley. If you’d like, squeeze in the juice of half a lemon for an extra burst of brightness. Season with salt, pepper, and a sprinkle of red pepper flakes if you like a little heat!
7. Serve and Enjoy:
Your Pasta Primavera is ready to be served! Dish it out into bowls, add a little extra Parmesan cheese on top, and enjoy the vibrant colors and fresh flavors. Bon appétit!
This dish is perfect for any occasion, giving you a delightful mix of veggies and pasta in every bite. Enjoy the garden freshness right at your dining table!
Can I Use Different Pasta Types?
Absolutely! Feel free to use any pasta you have on hand, such as fusilli, farfalle, or even gluten-free options. Just remember to adjust the cooking time according to the package instructions!
What Vegetables Can I Substitute?
This recipe is versatile! You can swap in any seasonal veggies you like—carrots, bell peppers, spinach, or even snap peas are great options. Just make sure to adjust cooking times according to how long each vegetable takes to become tender.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. When reheating, you might want to add a splash of water or a drizzle of olive oil to keep it from drying out.
Can I Make This Recipe Vegan?
Yes! Simply omit the Parmesan cheese or use a plant-based cheese substitute and you’ll have a delicious vegan Pasta Primavera. Enjoy the fresh veggies just as much!
