Description
Pasta Primavera is a vibrant and delicious dish featuring al dente pasta tossed with a medley of fresh sautéed vegetables. This light and colorful meal is perfect for a quick yet satisfying weeknight dinner, highlighting the freshness of bell peppers, zucchini, broccoli, cherry tomatoes, and peas. The dish can be enjoyed with a simple olive oil base or enhanced with a creamy sauce using heavy cream. Garnished with grated Parmesan cheese and fresh herbs, Pasta Primavera balances flavors and textures for a wholesome experience.
Ingredients
Scale
Pasta & Base
- 12 oz pasta (penne, fettuccine, or your choice)
- 2 tablespoons olive oil
- 1/2 cup vegetable or chicken broth
- Salt and pepper, to taste
Vegetables
- 1 small onion, chopped
- 3 garlic cloves, minced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 zucchini, sliced
- 1 small broccoli head, cut into florets
- 1 cup cherry tomatoes, halved
- 1 cup peas (fresh or frozen)
- 1/4 teaspoon red pepper flakes (optional)
Optional Cream Sauce
- 1/2 cup heavy cream (optional for a creamy version)
Finishing & Garnish
- 1/2 cup grated Parmesan cheese
- Fresh basil or parsley, chopped (for garnish)
- Lemon wedges (for serving)
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Drain and set aside, reserving about 1/2 cup of pasta water.
- Sauté Aromatics: In a large skillet, heat olive oil over medium heat. Add the chopped onion and cook for about 3-4 minutes until translucent. Add minced garlic and cook for another 1 minute until fragrant.
- Add Vegetables: Add the sliced red and yellow bell peppers, zucchini, and broccoli florets to the skillet. Sauté for 5-7 minutes until the vegetables start to become tender but still crisp.
- Incorporate Cherry Tomatoes and Peas: Stir in the cherry tomatoes, peas, and red pepper flakes if using. Cook for an additional 2-3 minutes until the tomatoes soften slightly.
- Add Broth and Cream (Optional): Pour in the vegetable or chicken broth, and if desired, add the heavy cream for a creamy version. Let it simmer for 2-3 minutes to slightly reduce and thicken the sauce.
- Toss Pasta with Vegetables: Add the cooked pasta to the skillet with the vegetables and sauce. Mix in the grated Parmesan cheese and toss well to coat. If the mixture seems dry, add reserved pasta water a little at a time until desired consistency is reached.
- Season and Serve: Season with salt and freshly ground black pepper to taste. Garnish with chopped fresh basil or parsley. Serve with lemon wedges on the side for a fresh, zesty finish.
Notes
- Use any pasta shape you prefer, but penne and fettuccine work exceptionally well with the vegetable medley.
- Substitute heavy cream with milk or a plant-based alternative for a lighter or vegan creamy option.
- Red pepper flakes add a slight kick but can be omitted for a milder dish.
- Fresh vegetables can be swapped with any seasonal produce you have on hand.
- Reserve some pasta water to adjust the sauce texture if needed.
- For a vegetarian dish, use vegetable broth; for non-vegetarian, chicken broth adds more flavor.
