How to Make Colorful Pasta Primavera with Garden-Fresh Vegetables

Simple Summary

This vibrant Pasta Primavera celebrates the freshness of seasonal vegetables, tossed with al dente pasta in a light, flavorful sauce. It's a perfect way to enjoy the bounty of spring or summer produce in a quick, satisfying meal.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Servings: 4
• Difficulty: Intermediate

Ingredients

• 12 oz (340g) penne pasta (or pasta of choice)
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 small zucchini, sliced into half-moons
• 1 small yellow squash, sliced into half-moons
• 1 red bell pepper, sliced
• 1 cup cherry tomatoes, halved
• 1 cup asparagus, cut into 1-inch pieces
• 1 cup broccoli florets
• 1/4 cup unsalted butter
• 1/4 cup grated Parmesan cheese, plus more for serving
• 2 tbsp fresh lemon juice
• 1/4 cup fresh basil leaves, torn
• Salt and freshly ground black pepper, to taste
• Red pepper flakes (optional)

Instructions

1. Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1 cup of pasta water before draining.

2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for 30 seconds until fragrant.

3. Add zucchini, yellow squash, and bell pepper to the skillet. Cook for 3-4 minutes, stirring occasionally.

4. Add cherry tomatoes, asparagus, and broccoli. Cook for another 3-4 minutes until vegetables are crisp-tender.

5. Reduce heat to low and add butter to the skillet. Stir until melted.

6. Add the drained pasta to the skillet with vegetables. Toss to combine.

7. Gradually add 1/4 cup of reserved pasta water, Parmesan cheese, and lemon juice. Stir until a light sauce forms, adding more pasta water if needed.

8. Remove from heat and stir in torn basil leaves. Season with salt and pepper to taste.

9. Serve immediately, garnished with additional Parmesan cheese and red pepper flakes if desired.

Chef's Notes

• Feel free to substitute or add vegetables based on what's in season or your preferences. Bell peppers, snap peas, or green beans work well too.
• For a protein boost, add grilled chicken, shrimp, or cannellini beans.
• To make this recipe vegan, omit the butter and Parmesan cheese. Instead, use additional olive oil and nutritional yeast for a cheesy flavor.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of water or broth.

Nutritional Info

Per serving (approximate): 450 calories, 18g protein, 62g carbohydrates, 18g fat. This dish is rich in vitamins A and C from the colorful vegetables, and provides a good source of fiber. The use of olive oil adds heart-healthy monounsaturated fats.

Serving Suggestions

Serve this Pasta Primavera as a main course with a side of crusty garlic bread to soak up the delicious sauce. For a complete meal, pair it with a light mixed green salad dressed with a simple vinaigrette. A chilled glass of crisp white wine, such as Pinot Grigio or Sauvignon Blanc, complements the fresh flavors beautifully. For a non-alcoholic option, try sparkling water with a squeeze of lemon.