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Pasta Primavera

Pasta Primavera

Julia
This Pasta Primavera is a light, fresh, and colorful vegetarian pasta recipe loaded with sautéed spring vegetables and tossed in a simple garlic-Parmesan sauce. Ready in just 30 minutes, this easy weeknight dinner is healthy, family-friendly, and perfect for using up fresh vegetables. A bright and flavorful meatless meal everyone will love!
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Dinner
Cuisine American
Servings 4 servings

Ingredients
  

  • Main Ingredients
  • 12 ounces penne or fettuccine pasta
  • 1 zucchini sliced
  • 1 yellow squash sliced
  • 1 red bell pepper sliced
  • 1 cup broccoli florets
  • 1 cup cherry tomatoes halved
  • ½ cup carrots thinly sliced
  • ½ cup grated Parmesan cheese
  • Sauce & Seasonings
  • 3 tablespoons olive oil
  • 3 cloves garlic minced
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon Italian seasoning
  • ½ cup reserved pasta water
  • Juice of ½ lemon
  • Pantry Staples
  • Extra salt for pasta water
  • Red pepper flakes optional

Instructions
 

  • Boil the Pasta
  • Bring a large pot of generously salted water to a boil.
  • Cook pasta according to package directions until al dente.
  • Reserve ½ cup pasta water before draining. Drain and set aside.
  • Sauté Garlic
  • Heat olive oil in a large skillet over medium heat.
  • Add minced garlic and sauté for about 30 seconds until fragrant.
  • Cook the Vegetables
  • Add carrots and broccoli first. Cook 3–4 minutes.
  • Add zucchini, squash, and bell pepper. Cook another 3–4 minutes.
  • Stir in cherry tomatoes and cook 1–2 minutes until slightly softened.
  • Vegetables should be tender-crisp and vibrant.
  • Combine Pasta & Sauce
  • Add cooked pasta to the skillet.
  • Pour in reserved pasta water and toss to combine.
  • Stir in Parmesan cheese, lemon juice, salt, pepper, and Italian seasoning.
  • Toss until everything is lightly coated in a silky sauce.
  • Finish & Serve
  • Remove from heat and let rest 2–3 minutes.
  • Top with extra Parmesan, basil, or red pepper flakes if desired.
  • Serve warm.

Notes

  • Cut vegetables evenly for consistent cooking.
  • Do not overcook vegetables—they should stay slightly crisp.
  • Reserved pasta water helps create a smooth sauce.
  • Add cheese at the end for best texture.
  • Best served fresh but can be stored for up to 3 days.
Keyword easy weeknight dinner, garlic parmesan pasta, healthy meatless meal, Pasta Primavera, quick pasta recipe, spring vegetable pasta, vegetarian pasta recipe