Description
This light and colorful spring pasta primavera is packed with seasonal vegetables and topped with creamy feta cheese. It’s the perfect weeknight meal—quick to make, full of flavor, and satisfying without feeling heavy. Ideal for springtime dinners or meal prep!
Ingredients
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12 oz penne or farfalle pasta
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1 tbsp olive oil
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1 cup asparagus, trimmed and cut into 2-inch pieces
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1 cup cherry tomatoes, halved
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1 cup zucchini, sliced into half-moons
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1/2 cup red bell pepper, thinly sliced
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2 cloves garlic, minced
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1/2 cup frozen peas
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1/4 tsp red pepper flakes (optional)
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Salt and black pepper, to taste
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Juice of 1/2 lemon
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1/4 cup fresh basil, chopped
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1/2 cup crumbled feta cheese
Instructions
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Cook the pasta in a large pot of salted boiling water until al dente. Reserve 1/2 cup of pasta water, then drain and set aside.
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In a large skillet over medium heat, heat the olive oil. Add asparagus, bell pepper, and zucchini. Cook for 4–5 minutes, stirring occasionally.
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Add garlic and cherry tomatoes. Cook for another 2 minutes, until fragrant and tomatoes begin to soften.
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Stir in the frozen peas, red pepper flakes (if using), and season with salt and pepper. Cook for 1–2 more minutes.
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Add the cooked pasta to the skillet along with the lemon juice and a splash of reserved pasta water. Toss everything together until well combined and heated through.
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Remove from heat and stir in chopped basil and crumbled feta.
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Serve warm with extra feta and basil on top if desired.
Notes
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You can swap in other spring veggies like snap peas, spinach, or broccoli.
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For a protein boost, add grilled chicken or chickpeas.
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Make it vegan by using plant-based feta or omitting the cheese.