Easy Pasta Primavera Recipe

This Pasta Primavera recipe is an absolute favorite of mine because it’s a vibrant explosion of fresh veggies perfectly balanced with a hint of Parmesan and basil. It’s super easy to whip up and makes me feel like a legit chef with minimal effort—perfect for impressing friends or just treating myself after a long day!

I love making nourishing and colorful dishes, and my Easy Pasta Primavera is just that. It is full of fresh vegetables like bell pepper, zucchini, and broccoli, and it’s combined with olive oil, garlic, and Parmesan.

Not only is this dish good for you, but also it’s so simple to make and so delicious that it’s sure to be a crowd-pleaser. Enjoy this embarrassingly easy meal, packed with good stuff!

Ingredients

Pasta:
Full of carbohydrates, giving power and a fulfilling base.

Olive Oil:
Fat that’s good for your heart and packed with antioxidants and anti-inflammatory agents.

Garlic:
Enhances taste with healthy effects such as bettered immunity.

Bell Pepper:
Contains a high amount of vitamin C, adds a sweet and crunchy texture.

Broccoli:
Rich in fiber and abundant in vitamins K and C, it promotes digestion.

Asparagus:
Few calories, plus folate and vitamins A, C, and K.

Parmesan Cheese:
Contributes protein and umami flavor, and has a cheesy richness.

Fresh Basil:
Fragrant, imparts a freshness and a mild peppery taste.

Ingredient Quantities

• 12 ounces of pasta (such as penne or fusilli)
• 2 tablespoons olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 bell pepper, sliced
• 1 zucchini, sliced
• 1 yellow squash, sliced
• 1 cup cherry tomatoes, halved
• 1 cup broccoli florets
• 1 cup asparagus, cut into 1-inch pieces
• 1/2 cup grated Parmesan cheese
• 1/4 cup fresh basil leaves, chopped
• Salt and pepper to taste
• Lemon wedges for serving (optional)

Instructions

1. A large pot of water, salted and boiling, is the best way to cook the pasta. It should be cooked according to the directions on the package, but taken off the heat when it is still just short of being completely done. The word for this stage is “al dente.” Drain the pasta and hold it for a time when you are ready to combine it with the sauce.

2. In a big frying pan, warmth the virgin olive oil over a middling fire.

3. Add the onion, which has been diced, and sauté until it is translucent, which should take about 3-4 minutes.

4. Add the minced garlic and cook for 1 more minute until it is fragrant.

5. In the skillet, incorporate the bell pepper, zucchini, and yellow squash. Give them about 5-6 minutes to sauté until they are on the path to tendering.

6. Add the cherry tomatoes, broccoli florets, and asparagus to the skillet. Cook for another 5 minutes, stirring occasionally, until all the vegetables are tender-crisp.

7. To taste, salt and pepper the vegetables.

8. Incorporate the cooked pasta into the skillet, tossing gently to blend with the vegetables.

9. Incorporate the grated Parmesan cheese and fresh basil leaves, making sure the pasta and vegetables are well coated.

10. If desired, serve lemon wedges alongside the hot Pasta Primavera. Enjoy!

Equipment Needed

1. Large pot
2. Strainer or colander
3. Large frying pan or skillet
4. Knife
5. Cutting board
6. Measuring spoons
7. Cooking spoon or spatula
8. Grater (for Parmesan cheese)
9. Serving utensils

FAQ

• Can I use a different type of pasta for this recipe?Of course! You can definitely switch in your preferred pasta form, like farfalle or linguine.
• Is it possible to make this dish ahead of time?It is indeed possible to prepare the vegetables and cook the pasta ahead of time. Prior to serving, mix the two and warm them up if needed.
• What can I use instead of Parmesan cheese for a dairy-free option?Substitutes include nutritional yeast or a dairy-free Parmesan cheese alternative.
• How do I keep the vegetables crisp yet cooked?The vegetables need to be sautéed until they are just tender to keep the satisfying crispness. Don’t overcook.
• Can I add protein to this dish?Certainly! Chicken that has been grilled, shrimp, or tofu may make excellent additions to increase the protein content.
• What if I don’t have fresh basil?Though the flavor will be slightly different, you can use dried basil as a substitute. Another option is to use another fresh herb, like parsley.
• Is this dish suitable for freezing?The dish can be frozen, but the texture of the pasta may be compromised. For best results, reheat gently on the stove or in the microwave.

Substitutions and Variations

12 ounces pasta: Use gluten-free pasta or whole wheat pasta for a healthier option.
Two tablespoons of olive oil: Substitute with avocado oil or canola oil if desired.
1 small onion, diced: Substitute a shallot or red onion for a different flavor.
1/2 cup grated Parmesan cheese: For a dairy-free option, replace with nutritional yeast. For sharper flavor, use Pecorino Romano.
Chopped fresh basil leaves (1/4 cup): Swap in fresh parsley or cilantro for a completely different herbal taste.

Pro Tips

1. Reserve Pasta Water Before draining the pasta, reserve about a cup of the pasta cooking water. You can use this starchy water to help bind the sauce and create a silky texture when tossing the pasta with the vegetables.

2. Blanch the Broccoli and Asparagus For vibrant green colors and even cooking, consider blanching the broccoli florets and asparagus pieces in the boiling pasta water for 1-2 minutes before adding them to the skillet. This step helps in maintaining their bright color and texture.

3. Use Freshly Grated Parmesan Freshly grated Parmesan cheese melts and blends more smoothly with the pasta and vegetables than pre-grated versions. It also enhances the flavor significantly.

4. Add a Protein For a more filling dish, consider adding sliced grilled chicken, shrimp, or tofu. You can cook these separately and add them to the skillet when combining the pasta with the vegetables.

5. Zest the Lemon Instead of using lemon wedges, zest the lemon over the finished dish for an added burst of citrus flavor. The zest adds a fragrant aroma and enhances the taste without adding liquid.