Introduction
Looking for a vibrant, veggie-packed pasta dish that’s both healthy and satisfying? This Pasta Primavera recipe is your answer. I’ve perfected this classic Italian-American dish to create the perfect balance of fresh vegetables, al dente pasta, and a light, flavorful sauce. What makes this version special is its versatility – you can use whatever seasonal vegetables you have on hand, making it a perfect year-round dinner option that’s ready in just 30 minutes.
Ingredients
- 1 pound fettuccine or penne pasta
- 2 cups broccoli florets
- 1 red bell pepper, sliced
- 2 medium carrots, julienned
- 1 cup cherry tomatoes, halved
- 1 medium zucchini, sliced
- 1 yellow squash, sliced
- 4 cloves garlic, minced
- 1/4 cup olive oil
- 1/2 cup freshly grated Parmesan cheese
- 1/4 cup heavy cream
- 1/2 cup pasta water (reserved)
- Salt and freshly ground black pepper to taste
- 1/4 cup fresh basil, chopped
Instructions
- Bring a large pot of salted water to boil. Cook pasta according to package directions until al dente.
- While the pasta cooks, heat 2 tablespoons of olive oil in a large skillet over medium-high heat.
- Add broccoli, carrots, and bell peppers to the skillet. Cook for 3-4 minutes, stirring occasionally.
- Add zucchini and yellow squash. Cook for another 2-3 minutes until vegetables are crisp-tender.
- Add garlic and cherry tomatoes, cooking for 1 minute until fragrant.
- Before draining pasta, reserve 1/2 cup of pasta water.
- Add drained pasta to the vegetable mixture along with remaining olive oil, cream, and half of the Parmesan cheese.
- Stir in pasta water gradually until you achieve your desired sauce consistency.
- Season with salt and pepper, then toss in fresh basil.
- Serve immediately, topped with remaining Parmesan cheese.
Cook Time and Serving Size
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 6
Recipe Notes
- For perfectly cooked vegetables, add them to the skillet in order of cooking time – harder vegetables first, softer ones last.
- Don’t overcook the pasta – keep it al dente as it will continue to cook slightly when combined with the hot vegetables.
- The reserved pasta water is crucial for creating a silky sauce – don’t skip this step!
- Feel free to customize the vegetable mix based on what’s in season or what you have available.
- For a lighter version, you can skip the heavy cream and use additional pasta water and a bit more Parmesan instead.
- Leftovers will keep in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of water or broth to restore the sauce’s consistency.
Pasta Primavera
A vibrant, veggie-packed pasta dish that's both healthy and satisfying. This Pasta Primavera recipe features fresh vegetables, al dente pasta, and a light, flavorful sauce. It's versatile and can be customized with seasonal vegetables.
Ingredients
- 1 pound fettuccine or penne pasta
- 2 cups broccoli florets
- 1 red bell pepper sliced
- 2 medium carrots julienned
- 1 cup cherry tomatoes halved
- 1 medium zucchini sliced
- 1 yellow squash sliced
- 4 cloves garlic minced
- 1/4 cup olive oil
- 1/2 cup freshly grated Parmesan cheese
- 1/4 cup heavy cream
- 1/2 cup pasta water reserved
- Salt and freshly ground black pepper to taste
- 1/4 cup fresh basil chopped
Instructions
- Bring a large pot of salted water to boil. Cook pasta according to package directions until al dente.
- While the pasta cooks, heat 2 tablespoons of olive oil in a large skillet over medium-high heat.
- Add broccoli, carrots, and bell peppers to the skillet. Cook for 3-4 minutes, stirring occasionally.
- Add zucchini and yellow squash. Cook for another 2-3 minutes until vegetables are crisp-tender.
- Add garlic and cherry tomatoes, cooking for 1 minute until fragrant.
- Before draining pasta, reserve 1/2 cup of pasta water.
- Add drained pasta to the vegetable mixture along with remaining olive oil, cream, and half of the Parmesan cheese.
- Stir in pasta water gradually until you achieve your desired sauce consistency.
- Season with salt and pepper, then toss in fresh basil.
- Serve immediately, topped with remaining Parmesan cheese.