Pasta Primavera is a colorful and fresh dish full of tasty vegetables like bell peppers, zucchini, and carrots mixed with pasta. It’s light, healthy, and perfect for a quick dinner!
Making it always feels like a party in the kitchen! I love how I can use whatever veggies I have on hand. And the best part? It’s so delicious that I forget it’s healthy! 🍝
Key Ingredients & Substitutions
Pasta: I love using orecchiette for this dish because the little “ears” hold onto the sauce well. However, penne or even spaghetti works just fine! If you want a gluten-free option, try using rice pasta or chickpea pasta.
Vegetables: The beauty of Pasta Primavera is in its flexibility! You can substitute asparagus, zucchini, or bell peppers with any seasonal veggies like carrots, green beans, or even spinach. Frozen veggies can also work well in a pinch!
Cheese: Grated Parmesan adds a nice salty finish. If you’re dairy-free, nutritional yeast can give a cheesy flavor without the dairy. I sometimes add a bit of goat cheese for creaminess instead of Parmesan—so good!
Olive Oil: Extra virgin olive oil is my go-to for flavor. If you’re out, avocado oil works great too. For a twist, try sesame oil for a nutty flavor, especially if you’re adding Asian veggies.
How Do I Get the Vegetables Just Right?
Cooking time is key to keeping your veggies vibrant and crisp. Start with harder veggies like carrots or asparagus. Add softer ones like tomatoes or zucchini later. Here’s how:
- Cook veggies in batches if needed, starting with those that take longer to become tender.
- Keep the heat at medium to avoid burning while allowing enough time for everything to soften but maintain its color and crunch.
- Don’t forget to season as you go! A pinch of salt helps enhance the natural flavors of the vegetables.
Following this technique really makes a difference in enjoying a fresh and colorful Pasta Primavera dish!
How to Make Pasta Primavera
Ingredients You’ll Need:
For the Pasta:
- 12 oz pasta (orecchiette, penne, or your choice)
For the Vegetables:
- 1 tablespoon olive oil
- 1 small onion, thinly sliced
- 2 cloves garlic, minced
- 1 cup asparagus, trimmed and cut into 2-inch pieces
- 1 cup yellow squash, sliced
- 1 cup zucchini, sliced
- 1/2 cup red bell pepper, thinly sliced
- 1/2 cup yellow bell pepper, thinly sliced
- 1/2 cup fresh or frozen peas
- 1 cup cherry tomatoes, halved
For the Seasoning and Toppings:
- 1/4 teaspoon crushed red pepper flakes (optional for a bit of heat)
- 1/2 cup grated Parmesan cheese, plus extra for serving
- 1/4 cup chopped fresh parsley
- Salt and black pepper to taste
- 1/4 cup pasta cooking water (reserved)
How Much Time Will You Need?
This recipe takes about 15 minutes of preparation time and 10-15 minutes of cooking time, so in total, you should plan for about 30 minutes from start to finish! It’s a quick and healthy dish perfect for busy weeknights.
Step-by-Step Instructions:
1. Cook the Pasta:
Start by bringing a large pot of salted water to a boil. Add the pasta and cook according to package instructions until it’s al dente. Once it’s ready, remember to reserve 1/4 cup of the pasta cooking water before draining the rest. Set the drained pasta aside.
2. Sauté the Onions:
Heat the olive oil in a large skillet over medium heat. Add the sliced onions and sauté until they become translucent, which should take about 3-4 minutes.
3. Add the Garlic:
Next, add the minced garlic to the skillet and cook for about 1 minute, just until it becomes fragrant. Be careful not to burn the garlic!
4. Cook the Vegetables:
Now, it’s time to add the asparagus, yellow squash, zucchini, and bell peppers to the skillet. Sauté these veggies for around 4-5 minutes until they’re just tender but still a bit crisp. We want to keep that bright color and crunch!
5. Stir in Peas and Tomatoes:
Add the peas and cherry tomatoes to the skillet, cooking for another 2 minutes to heat them through. This will brighten your dish and add extra flavor!
6. Combine Pasta and Veggies:
Add the cooked pasta to the skillet with the vegetables. Toss everything together to combine well.
7. Season the Dish:
Sprinkle in the crushed red pepper flakes (if you like a bit of heat), salt, and pepper to taste. Mix in the grated Parmesan cheese and chopped parsley, making sure everything is evenly coated.
8. Adjust the Consistency:
If the dish seems a bit dry, add some reserved pasta water a little at a time until you reach your desired consistency.
9. Serve and Enjoy:
Give it a taste and adjust the seasoning if needed. Serve your beautiful Pasta Primavera immediately, with extra Parmesan on the side for those who want a bit more cheesiness!
This colorful and fresh Pasta Primavera showcases a delightful mix of crisp vegetables and tender pasta, making it a vibrant and healthy meal that everyone will enjoy. Happy cooking!
Can I Use Any Type of Pasta for This Recipe?
Absolutely! While orecchiette and penne are great choices, you can use any pasta you prefer. Spaghetti or fettuccine work well, too. Just adjust the cooking time according to the type of pasta you choose!
Can I Make This Dish Vegetarian or Vegan?
Yes! This recipe is already vegetarian. To make it vegan, simply omit the Parmesan cheese or substitute it with nutritional yeast or a dairy-free cheese alternative. It’ll still be delicious!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm gently on the stove or in the microwave, adding a splash of water or olive oil to help maintain moisture.
What Vegetables Can I Substitute or Add?
The beauty of Pasta Primavera is its versatility! You can substitute asparagus, zucchini, or bell peppers with seasonal vegetables like broccoli, spinach, carrots, or green beans. Frozen vegetables are a great option too—just make sure to adjust the cooking time accordingly!
