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Pasta Primavera Recipe

Pasta Primavera Recipe


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4.5 from 27 reviews

  • Author: Emma
  • Total Time: 35 minutes
  • Yield: 4 servings 1x
  • Diet: Vegetarian

Description

Enjoy a taste of spring with this colorful and flavorful Pasta Primavera recipe. Loaded with seasonal vegetables and tossed in a light Parmesan and basil sauce, this vegetarian pasta dish is perfect for a quick and satisfying meal.


Ingredients

Scale

Pasta:

  • 12 ounces penne pasta

Vegetables:

  • 2 tablespoons olive oil
  • 1 small red onion, thinly sliced
  • 2 garlic cloves, minced
  • 1 red bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 1 small zucchini, sliced
  • 1 small yellow squash, sliced
  • 1 cup cherry tomatoes, halved
  • 1 cup asparagus, cut into 2-inch pieces
  • 1 cup fresh peas or frozen peas, thawed

Additional:

  • 1/2 cup grated Parmesan cheese
  • 1/4 cup chopped fresh basil
  • 1/4 teaspoon red pepper flakes
  • Salt and black pepper to taste
  • Extra Parmesan for serving

Instructions

  1. Cook the pasta: Cook the penne pasta according to package directions until al dente. Drain and set aside.
  2. Sauté the vegetables: In a large skillet, heat olive oil. Add red onion, cook until slightly softened. Add garlic, bell peppers, zucchini, squash, asparagus, and peas. Cook until tender-crisp.
  3. Combine: Add cherry tomatoes to the skillet. Add cooked pasta, toss to combine. Remove from heat, stir in Parmesan, basil, red pepper flakes, salt, and pepper.
  4. Serve: Serve immediately with extra Parmesan cheese.

Notes

  • Feel free to swap in your favorite seasonal vegetables.
  • Add cooked chicken or shrimp for extra protein.
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Italian

Nutrition

  • Serving Size: 1 plate
  • Calories: 450
  • Sugar: 8g
  • Sodium: 320mg
  • Fat: 14g
  • Saturated Fat: 4g
  • Unsaturated Fat: 9g
  • Trans Fat: 0g
  • Carbohydrates: 65g
  • Fiber: 7g
  • Protein: 17g
  • Cholesterol: 15mg