Easy Pasta Primavera
Bright, colorful, and bursting with garden-fresh flavor, this Easy Pasta Primavera is the perfect weeknight dinner that comes together in just 35 minutes! Featuring tender penne pasta tossed with a vibrant medley of sautéed vegetables like red bell peppers, zucchini, yellow squash, and juicy cherry tomatoes, this dish is as nutritious as it is satisfying. A light garlic and olive oil sauce ties everything together, with options to elevate the flavors further by adding a sprinkle of Parmesan cheese and fresh basil. Whether you're looking for a quick vegetarian meal or a delicious way to use up seasonal produce, this pasta primavera is a wholesome, customizable recipe the whole family will love. Perfect for spring and summer nights, it's a simple yet elegant dish that’s as beautiful to serve as it is easy to make!
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Recipe Information
Ingredients
- 12 oz penne pasta
- 3 tbsp olive oil
- 3 garlic cloves, minced
- 1 red bell pepper, sliced
- 1 zucchini, sliced into half-moons
- 1 yellow squash, sliced into half-moons
- 1.5 cups cherry tomatoes, halved
- 1 cup broccoli florets
- 0.5 cup frozen peas
- 1 tsp salt
- 0.5 tsp black pepper
- 0.25 tsp red pepper flakes (optional)
- 0.5 cup Parmesan cheese, grated (optional)
- 2 tbsp fresh basil, chopped (optional)
Instructions
Bring a large pot of salted water to a boil. Cook the penne pasta according to the package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta and set aside.
While the pasta is cooking, heat the olive oil in a large skillet or sauté pan over medium heat.
Add the minced garlic to the skillet and sauté for 1 minute until fragrant. Be careful not to burn the garlic.
Add the red bell pepper, zucchini, yellow squash, broccoli florets, and a pinch of salt to the skillet. Cook for 5-7 minutes, stirring occasionally, until the vegetables start to soften.
Stir in the cherry tomatoes and frozen peas. Cook for another 2-3 minutes until the tomatoes soften and release some of their juices.
Season the vegetables with the remaining salt, black pepper, and optional red pepper flakes. Toss to combine.
Add the cooked pasta to the skillet along with the reserved pasta water. Toss everything together to coat the pasta with the garlic-vegetable mixture.
Taste and adjust seasoning as necessary. If desired, sprinkle Parmesan cheese over the top and toss to melt the cheese slightly.
Remove from heat and garnish with fresh basil, if using. Serve immediately and enjoy!
Nutrition Facts
Calories |
2299 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 82.9 g | 106% | |
| Saturated Fat | 28.1 g | 140% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 95 mg | 32% | |
| Sodium | 4219 mg | 183% | |
| Total Carbohydrate | 294.7 g | 107% | |
| Dietary Fiber | 26.1 g | 93% | |
| Total Sugars | 19.7 g | ||
| Protein | 101.5 g | 203% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1466 mg | 113% | |
| Iron | 16.9 mg | 94% | |
| Potassium | 2353 mg | 50% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
