Name: Pasta Primavera
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Italian-American
Ingredients: 12 ounces penne pasta; 2 tablespoons extra-virgin olive oil; 3 cloves garlic, minced; 1 red onion, thinly sliced; 1 red bell pepper, sliced into strips; 1 yellow bell pepper, sliced into strips; 1 zucchini, sliced into half-moons; 1 yellow squash, sliced into half-moons; 1 cup cherry tomatoes, halved; 1 cup broccoli florets; 1 cup asparagus, cut into 1-inch pieces; 1 cup frozen peas, thawed; 1 teaspoon dried oregano; 1 teaspoon dried thyme; Zest and juice of 1 lemon; ½ cup grated Parmesan cheese; Salt and freshly ground black pepper, to taste; Fresh basil leaves, for garnish

Description

Pasta Primavera is a colorful, healthy pasta dish brimming with fresh seasonal vegetables and tossed in a light, lemony herb sauce. This quick and easy vegetarian recipe is perfect for busy weeknights, spring gatherings, or meatless Mondays. Customizable, delicious, and ready in just 35 minutes!

Ingredients

12 ounces penne pasta
2 tablespoons extra-virgin olive oil
3 cloves garlic, minced
1 red onion, thinly sliced
1 red bell pepper, sliced into strips
1 yellow bell pepper, sliced into strips
1 zucchini, sliced into half-moons
1 yellow squash, sliced into half-moons
1 cup cherry tomatoes, halved
1 cup broccoli florets
1 cup asparagus, cut into 1-inch pieces
1 cup frozen peas, thawed
1 teaspoon dried oregano
1 teaspoon dried thyme
Zest and juice of 1 lemon
½ cup grated Parmesan cheese
Salt and freshly ground black pepper, to taste
Fresh basil leaves, for garnish

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Instructions

Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Reserve 1 cup of the pasta water, then drain.
In a large skillet, heat olive oil over medium heat. Sauté garlic and red onion for 2–3 minutes until soft and fragrant.
Add bell peppers, zucchini, yellow squash, broccoli, and asparagus. Season with oregano, thyme, salt, and pepper. Cook for 5–7 minutes until tender-crisp.
Stir in cherry tomatoes and peas. Cook for 2 more minutes until just softened.
Add cooked pasta to the skillet with the vegetables. Pour in reserved pasta water, lemon zest, and juice. Toss everything to combine well.
Sprinkle Parmesan cheese over the pasta and gently toss. Garnish with fresh basil before serving.

Notes

Add red pepper flakes for heat.
Use gluten-free pasta for a gluten-free version.
To make it vegan, omit Parmesan or use a dairy-free alternative.
Add protein like grilled chicken, shrimp, or tofu for a heartier meal.
Store leftovers in the fridge for up to 3 days and reheat gently with a splash of water or broth.

Prep Time: 15min
Cook Time: 20min
Category: Dinner
Method: Sautéing, Boiling
Cuisine: Italian-American