Description
A vibrant and colorful Pasta Primavera recipe that’s loaded with a variety of fresh vegetables, tossed in a light and flavorful sauce, and finished with Parmesan and basil. This vegetarian dish is perfect for a quick and healthy weeknight dinner.
Ingredients
Scale
Pasta:
- 12 oz pasta (penne, fettuccine, or your choice)
Vegetables:
- 2 tablespoons olive oil
- 1 cup broccoli florets
- 1 cup zucchini (sliced into half moons)
- 1 cup cherry tomatoes (halved)
- 1/2 cup red bell pepper (thinly sliced)
- 1/2 cup yellow squash (sliced)
- 1/2 cup carrots (thinly sliced)
- 3 cloves garlic (minced)
Seasonings:
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
Additional:
- 1/2 cup grated Parmesan cheese
- juice of 1/2 lemon
- 2 tablespoons fresh basil (chopped)
- extra Parmesan and basil for garnish
Instructions
- Cook Pasta: Boil salted water and cook pasta until al dente. Drain, reserving 1/2 cup pasta water.
- Sauté Vegetables: In a skillet, sauté broccoli, carrots, and bell pepper. Add zucchini, squash, garlic, and cook until tender-crisp. Stir in cherry tomatoes, salt, pepper, and red pepper flakes.
- Combine: Add cooked pasta to skillet with reserved water. Mix in Parmesan cheese and lemon juice. Toss until heated through.
- Serve: Sprinkle with fresh basil and garnish with extra Parmesan and basil.
Notes
- Feel free to swap in seasonal vegetables like asparagus, green beans, or snap peas.
- For a creamy version, stir in 1/4 cup heavy cream or cream cheese at the end.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 410
- Sugar: 6g
- Sodium: 390mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 6g
- Protein: 14g
- Cholesterol: 10mg
