Pasta Primavera is a bright, colorful, and veggie-packed pasta dish that celebrates the flavors of spring and summer. “Primavera” means “spring” in Italian, and this dish lives up to its name with a fresh mix of seasonal vegetables tossed with pasta in a light sauce. Unlike heavy cream or tomato-based pastas, Pasta Primavera is light, healthy, and versatile. Whether you’re a vegetarian, want something quick on a weeknight, or need a crowd-pleasing meal, this dish delivers. It’s simple, fast, and totally satisfying—plus, it’s a great way to use up fresh produce from your fridge or garden.
Quick Facts
Here’s a quick snapshot of what to expect from this vibrant, feel-good dish:
| Course | Main Course |
|---|---|
| Cuisine | Italian-American |
| Difficulty | Easy |
| Servings | 4 |
| Prep Time | 15 minutes |
| Cook Time | 20 minutes |
| Calories | 420 per serving |
Equipment Needed
You don’t need fancy kitchen tools to make Pasta Primavera—just a few basic pieces of equipment you likely already have:
- Large pot: For boiling pasta.
- Large skillet or sauté pan: To cook the vegetables and sauce.
- Strainer or colander: To drain the pasta.
- Sharp chef’s knife: For chopping vegetables evenly.
- Cutting board: Use a large one to keep everything organized.
- Wooden spoon or silicone spatula: To stir vegetables without damaging your cookware.
- Mixing bowl (optional): For tossing everything together before serving.
- Tongs: To help combine the pasta and veggies smoothly.
Having these tools ready makes the process quick, smooth, and mess-free.
Ingredients
Here’s everything you’ll need to whip up a beautiful bowl of Pasta Primavera:
- 12 oz penne or spaghetti
- 2 tbsp olive oil
- 2 garlic cloves, minced
- 1 zucchini, sliced
- 1 yellow squash, sliced
- 1 red bell pepper, sliced
- 1 cup cherry tomatoes, halved
- 1 cup broccoli florets
- 1 cup carrots, julienned
- Salt and pepper, to taste
- 1/2 tsp red pepper flakes (optional)
- 1/4 cup grated Parmesan cheese
- 1/4 cup fresh basil, chopped
- Juice of 1/2 lemon
Instructions
- Boil pasta: Bring a large pot of salted water to a boil. Cook pasta according to package instructions. Drain and set aside.
- Sauté veggies: In a large skillet, heat olive oil over medium heat. Add garlic and cook for 1 minute.
- Cook vegetables: Add zucchini, squash, bell pepper, carrots, and broccoli. Sauté for 6–8 minutes until tender but still crisp.
- Add tomatoes: Toss in cherry tomatoes and cook for 2 more minutes.
- Season: Add salt, pepper, and red pepper flakes (if using).
- Combine: Add the cooked pasta to the skillet. Toss everything together. Add lemon juice and Parmesan. Mix well.
- Serve: Top with fresh basil and more Parmesan if desired. Serve hot.
Essential Note:
Don’t overcook your vegetables. You want them bright and slightly crisp. Overcooking makes the dish soggy and dull. Keep the heat at medium and stir often. Also, cook pasta al dente—it adds texture and holds up better when tossed with the warm veggies.
