If you’re craving a light, colorful, and flavorful meal that’s as easy to make as it is delicious, this Pasta Primavera with Fresh Vegetables recipe is your answer. Packed with crisp seasonal veggies and tossed in a light garlic-herb sauce, it’s the perfect way to celebrate summer produce—or brighten up any weeknight dinner. Let’s get cooking!
Why You Will Love This Recipe
Pasta Primavera with Fresh Vegetables is a go-to for so many reasons! It’s flexible (use whatever veggies you have on hand!), ready in under 30 minutes, and balanced enough to please even picky eaters. Plus, the light sauce lets the natural flavors of the veggies shine. You’ll love how effortlessly it comes together!
Ingredients:
- 12 oz (340g) pasta (linguine, penne, or farfalle work great)
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 medium zucchini, sliced
- 1 cup cherry tomatoes, halved
- 1 red bell pepper, thinly sliced
- 1 small yellow onion, thinly sliced
- 1 cup broccoli florets
- 1/2 cup grated Parmesan cheese (plus extra for serving)
- 1/4 cup fresh basil, chopped
- Salt and black pepper to taste
- 1/4 tsp red pepper flakes (optional)
Ingredient Prep Guide
Vegetables: Wash all veggies thoroughly under cold water. Slice zucchini into 1/4-inch rounds, halve cherry tomatoes, and cut bell peppers into thin strips. For the broccoli, break into small florets to ensure even cooking. A sharp knife makes this prep quick and safe!
Garlic & Herbs: Mince garlic finely so it blends smoothly into the sauce. Chop fresh basil just before cooking to keep it vibrant and fragrant. Avoid pre-chopped herbs here—they lose their punch!
Equipment & Tools
- Large pot (for boiling pasta)
- Large skillet or sauté pan
- Colander (for draining pasta)
- Chef’s knife and cutting board
- Wooden spoon or silicone spatula
Step-by-Step Instructions
Step 1: Cook the pasta. Bring a large pot of salted water to a boil. Add your pasta and cook according to package instructions until al dente (usually 8-10 minutes). Reserve 1/2 cup of pasta water before draining. This starchy water will help thicken the sauce later!
Step 2: Sauté the veggies. Heat olive oil in a large skillet over medium heat. Add garlic and onions, sautéing for 2 minutes until fragrant. Throw in broccoli, bell peppers, zucchini, and a pinch of salt. Cook for 5-6 minutes, stirring often, until veggies soften but keep a slight crunch. Add cherry tomatoes and cook another 2 minutes.
Step 3: Combine everything. Add drained pasta to the skillet. Toss with veggies, then sprinkle grated Parmesan and basil. Gradually add reserved pasta water (2-3 tbsp at a time) to create a light, glossy sauce. Season with black pepper and red pepper flakes (if using). Taste and adjust salt as needed.
Key Details
Total Time: 25 mins (Prep: 10 mins | Cook: 15 mins)
🍽️ Servings: 4 people
⚙️ Equipment: Large pot, skillet, colander, chef’s knife
Serving Suggestions
Pair this Pasta Primavera with a crisp green salad and crusty garlic bread for a complete meal. For a fancier presentation, garnish with extra basil leaves or a sprinkle of lemon zest. This dish works beautifully for casual dinners or even as a vegetarian main for guests!
Pro Tips
Don’t overcook the veggies: The charm of Pasta Primavera is the contrast of tender pasta and slightly crisp vegetables. Cook veggies just until they’re softened but still vibrant—overcooking makes them mushy.
Save that pasta water: The starchy water helps the sauce cling to the pasta. If the dish seems dry after mixing, add a splash more to loosen it up.
Storage and Reheating Instructions
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, add a splash of water or broth to a skillet and warm over medium-low heat, stirring gently. Avoid microwaving—it can make the pasta gummy!
Troubleshooting
Soggy vegetables: If your veggies release too much liquid, crank the heat up slightly while sautéing to evaporate excess moisture. Always cook veggies in batches if your pan is crowded.
Bland flavor: Season each layer! Salt the pasta water, vegetables, and sauce separately. Finish with a squeeze of lemon juice for brightness if needed.
Frequently Asked Questions
Can I use frozen vegetables instead of fresh?
Fresh veggies are best for texture, but frozen work in a pinch! Thaw them first and pat dry to avoid excess water in the dish.
Is this recipe vegan-friendly?
Yes! Skip the Parmesan or use a vegan alternative and you’re good to go.
Can I add protein to this pasta?
Absolutely! Grilled chicken, shrimp, or white beans pair well. Add cooked protein during the final toss with pasta.
Pasta Primavera with Fresh Vegetables
Ingredients
- 12 oz 340g pasta (linguine, penne, or farfalle work great)
- 2 tbsp olive oil
- 3 cloves garlic minced
- 1 medium zucchini sliced
- 1 cup cherry tomatoes halved
- 1 red bell pepper thinly sliced
- 1 small yellow onion thinly sliced
- 1 cup broccoli florets
- 1/2 cup grated Parmesan cheese plus extra for serving
- 1/4 cup fresh basil chopped
- Salt and black pepper to taste
- 1/4 tsp red pepper flakes optional
Instructions
- Cook the pasta. Bring a large pot of salted water to a boil. Add your pasta and cook according to package instructions until al dente (usually 8-10 minutes). Reserve 1/2 cup of pasta water before draining.
- Sauté the veggies. Heat olive oil in a large skillet over medium heat. Add garlic and onions, sautéing for 2 minutes until fragrant. Throw in broccoli, bell peppers, zucchini, and a pinch of salt. Cook for 5-6 minutes, stirring often, until veggies soften but keep a slight crunch. Add cherry tomatoes and cook another 2 minutes.
- Combine everything. Add drained pasta to the skillet. Toss with veggies, then sprinkle grated Parmesan and basil. Gradually add reserved pasta water (2-3 tbsp at a time) to create a light, glossy sauce. Season with black pepper and red pepper flakes (if using). Taste and adjust salt as needed.