Pasta Primavera
Pasta Primavera is light, fresh, and packed with flavor, making it one of the best spring and summer pasta dishes. The combination of fresh vegetables, garlic, olive oil, and Parmesan cheese creates a simple yet delicious meal that’s easy to customize.
Ingredients
- For the Pasta:
- 12 oz pasta penne, spaghetti, or fettuccine
- 1 tablespoon salt for boiling water
- For the Vegetables:
- 1 tablespoon olive oil
- 1 small zucchini sliced
- 1 small yellow squash sliced
- 1 red bell pepper thinly sliced
- 1/2 cup cherry tomatoes halved
- 1/2 cup asparagus cut into 1-inch pieces
- 1/4 cup red onion thinly sliced
- 2 cloves garlic minced
- For the Sauce:
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon red pepper flakes optional
- 1 teaspoon Italian seasoning
- 1/2 cup vegetable or chicken broth
- 1/4 cup grated Parmesan cheese
- 1/4 cup fresh basil chopped
- Juice of 1/2 lemon
Instructions
- Cook Pasta – Boil salted water, cook pasta until al dente, drain, and set aside.
- Sauté Vegetables – Heat olive oil in a pan, add zucchini, squash, bell peppers, asparagus, and onion. Cook for 3-4 minutes. Add cherry tomatoes and garlic, sauté for 2 minutes.
- Make the Sauce – Stir in olive oil, salt, pepper, red pepper flakes, Italian seasoning, and broth. Simmer for 2 minutes.
- Combine Everything – Add the cooked pasta, mix well, and add reserved pasta water if needed.
- Garnish & Serve – Stir in Parmesan cheese, fresh basil, and lemon juice. Serve warm with extra cheese and basil.
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