Description
Pasta Primavera is a vibrant and healthy Italian-inspired dish featuring al dente pasta tossed with a colorful medley of sautéed fresh vegetables. This light yet flavorful recipe combines bell peppers, zucchini, broccoli, cherry tomatoes, and peas, all cooked in olive oil and garlic, then finished with Parmesan cheese and fresh herbs. Perfect for a quick weeknight dinner or a delightful springtime meal.
Ingredients
Scale
Pasta
- 12 oz pasta (penne, fettuccine, or your choice)
Vegetables and Aromatics
- 2 tablespoons olive oil
- 1 small onion, chopped
- 3 garlic cloves, minced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 zucchini, sliced
- 1 small broccoli head, cut into florets
- 1 cup cherry tomatoes, halved
- 1 cup peas (fresh or frozen)
Seasonings and Liquids
- 1/4 teaspoon red pepper flakes (optional)
- 1/2 cup vegetable or chicken broth
- 1/2 cup heavy cream (optional for a creamy version)
- 1/2 cup grated Parmesan cheese
- Salt and pepper, to taste
Garnish
- Fresh basil or parsley, chopped
- Lemon wedges (for serving)
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Drain the pasta, reserving about 1/4 cup of the cooking water, and set aside.
- Sauté the Aromatics: In a large skillet or sauté pan, heat olive oil over medium heat. Add the chopped onion and cook for 2-3 minutes until softened. Then, add the minced garlic and cook for another 30 seconds until fragrant, taking care not to burn it.
- Cook the Vegetables: Add the sliced red and yellow bell peppers, zucchini slices, broccoli florets, cherry tomatoes, and peas to the pan. Sprinkle with red pepper flakes if using. Stir and cook for 5-7 minutes until the vegetables are tender-crisp.
- Add Broth and Cream: Pour in the vegetable or chicken broth and bring to a simmer. If you prefer a creamy sauce, stir in the heavy cream at this point. Let it cook for 2-3 minutes to meld the flavors and slightly thicken the sauce.
- Toss Pasta and Cheese: Add the cooked pasta to the skillet with the vegetables. Toss well to combine, adding some reserved pasta water a little at a time if the sauce needs loosening. Stir in the grated Parmesan cheese until it melts into the sauce. Season with salt and freshly ground black pepper to taste.
- Garnish and Serve: Remove from heat and sprinkle with freshly chopped basil or parsley. Serve with lemon wedges on the side for a bright, fresh finish.
Notes
- You can substitute the vegetables with any seasonal vegetables you have on hand.
- For a vegan version, omit the heavy cream and Parmesan or substitute with plant-based alternatives.
- Use gluten-free pasta to make this recipe gluten-free.
- Adding a squeeze of fresh lemon juice enhances the brightness of the dish.
- To make the dish spicier, increase the amount of red pepper flakes or add crushed chili peppers.
