Pasta Primavera
I love how versatile Pasta Primavera is. You can use whatever vegetables you have on hand, swap in your favorite pasta shape, or add a sprinkle of Parmesan for extra richness.
Equipment
- Large pot
- Large skillet or sauté pan
- Colander
- Cutting board
- Sharp Knife
- Wooden spoon or spatula
- Measuring cups and spoons
- Microplane or grater
Ingredients
For the Pasta
- 12 oz pasta penne, fettuccine, or spaghetti
For the Vegetables
- 1 cup broccoli florets
- 1 cup sliced bell peppers mixed colors
- 1 cup sliced zucchini
- ½ cup sliced carrots
- ½ cup sliced red onion
For the Sauce & Finishing
- 3 tbsp olive oil
- 3 cloves garlic minced
- ½ tsp salt or to taste
- ¼ tsp black pepper
- ½ tsp Italian seasoning
- ¼ tsp red pepper flakes optional
- ½ cup grated Parmesan cheese
- 2 tbsp fresh lemon juice
- Fresh basil or parsley for garnish
Instructions
Cook the Pasta
- Bring a large pot of well-salted water to a rolling boil. The water should taste slightly salty—this is your chance to season the pasta from the inside.
- Add the pasta and cook according to the package directions until al dente. Stir once or twice so it doesn’t stick.
- Before draining, reserve about ½ cup of the pasta water. This helps loosen the sauce later if needed.
- Drain the pasta and set it aside.
- Pro tip: Don’t overcook the pasta. Slightly firm pasta holds up better when tossed with the vegetables and sauce.
Prep the Vegetables
- While the pasta cooks, wash and slice all the vegetables into similar-sized pieces so they cook evenly.
- Keep harder vegetables like carrots and broccoli slightly thinner than softer ones like zucchini.
- Pro tip: Uniform cuts make a big difference—everything cooks at the same pace and looks better on the plate.
Sauté the Vegetables
- Heat the olive oil in a large skillet over medium heat.
- Add the red onion and carrots first. Cook for 2–3 minutes until they start to soften.
- Stir in the broccoli and bell peppers, cooking for another 3–4 minutes until tender but still vibrant.
- Add the zucchini last and cook for 1–2 minutes, just until slightly softened.
- Pro tip: Avoid overcrowding the pan. If needed, cook in batches to keep the vegetables lightly sautéed instead of steamed.
Build the Flavor
- Add the minced garlic, Italian seasoning, salt, black pepper, and red pepper flakes (if using).
- Stir constantly for about 30 seconds, just until the garlic is fragrant.
- Pro tip: Garlic burns quickly—keep it moving and lower the heat if needed.
Combine Everything
- Add the cooked pasta directly into the skillet with the vegetables.
- Toss gently to combine, making sure the pasta is coated in the olive oil and seasonings.
- Add a splash of the reserved pasta water if the mixture looks dry.
- Pro tip: Pasta water helps create a light, silky finish without adding cream or butter.
Finish and Serve
- Remove the skillet from the heat and stir in the lemon juice and grated Parmesan.
- Taste and adjust seasoning as needed.
- Garnish with fresh basil or parsley just before serving.
- Pro tip: Adding cheese off the heat keeps it smooth and prevents clumping.
Notes
Nutritional Value (per serving, approximate):
- Calories: 320 kcal
- Protein: 12 g
- Carbohydrates: 45 g
- Dietary Fiber: 6 g
- Sugars: 6 g
- Fat: 10 g
- Saturated Fat: 2 g
- Sodium: 450 mg
- Vitamin A: 80% DV
- Vitamin C: 90% DV
- Calcium: 20% DV
- Iron: 15% DV