Description
Pasta Primavera is a vibrant, veggie-loaded pasta dish that celebrates fresh seasonal produce. Tossed in a light garlic and olive oil sauce with a sprinkle of Parmesan, it’s quick, satisfying, and perfect for a meatless meal. Serve it warm or at room temperature!
Ingredients
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12 oz pasta (penne, spaghetti, or farfalle work well)
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2 tablespoons olive oil
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2 cloves garlic, minced
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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 cup asparagus, cut into 1-inch pieces
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1/2 cup red bell pepper, sliced thin
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1/2 cup carrots, julienned or shredded
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1/2 cup frozen peas, thawed
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Salt and pepper, to taste
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1/2 teaspoon Italian seasoning (optional)
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1/4 cup grated Parmesan cheese (plus more for serving)
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Optional: fresh basil or parsley for garnish
Instructions
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Cook pasta according to package directions until al dente. Reserve 1/2 cup pasta water, then drain.
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While the pasta cooks, heat olive oil in a large skillet over medium heat.
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Add garlic and sauté for 1 minute until fragrant.
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Add carrots, bell pepper, and zucchini. Cook for 3–4 minutes, stirring occasionally.
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Stir in asparagus, peas, and cherry tomatoes. Cook another 3–4 minutes, until vegetables are just tender.
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Season with salt, pepper, and Italian seasoning if using.
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Add cooked pasta to the skillet along with a splash of reserved pasta water to help coat everything evenly.
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Toss with Parmesan and mix well.
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Garnish with fresh herbs and more cheese before serving.
Notes
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Feel free to use any mix of seasonal vegetables—broccoli, mushrooms, or spinach work great too.
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Add grilled chicken or shrimp if you want extra protein.
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To make it vegan, skip the Parmesan or use a dairy-free alternative.