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A photo of a white ceramic bowl filled with pasta primavera. The pasta is spaghetti tossed with sautéed vegetables, including bell peppers, zucchini, and carrots. The dish is topped with chopped basil and grated Parmesan cheese. A lemon wedge and cracked black pepper are sprinkled on top. The bowl sits on a marble kitchen counter, which is off-white. There is a fork and a napkin nearby. The background is blurred and contains a few kitchen items, such as a wooden spoon and a bottle of oil.

Pasta Primavera

Pasta primavera is a fresh, colorful pasta dish packed with sautéed vegetables, garlic, and herbs. This light and easy recipe is perfect for spring and summer, ready in under 30 minutes for a quick, healthy meal.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Main Course
Cuisine Italian, Vegetarian
Servings 4 servings

Equipment

  • Large pot For cooking pasta
  • Skillet For sautéing vegetables
  • Colander For draining pasta

Ingredients
  

  • 8 oz spaghetti or pasta of choice
  • 1 cup zucchini sliced
  • 1 cup bell peppers chopped, any color
  • 1 cup broccoli florets cut small
  • 1 cup cherry tomatoes halved
  • 3 cloves garlic minced
  • 2 tablespoons olive oil for sautéing
  • ½ cup Parmesan cheese grated, optional
  • ¼ cup fresh basil chopped

Instructions
 

  • Boil pasta in salted water until al dente. Reserve ½ cup of pasta water and drain.
  • Heat olive oil in a skillet. Sauté garlic for 1 minute, then add broccoli and bell peppers. Cook for 3-4 minutes.
  • Add zucchini and cherry tomatoes. Cook for another 3-4 minutes until vegetables are tender-crisp.
  • Add drained pasta and reserved pasta water to the skillet. Toss everything to combine.
  • Top with chopped basil and Parmesan. Serve warm.

Notes

  • Use any seasonal vegetables you have on hand.
  • Add lemon zest for extra brightness before serving.
  • Swap Parmesan with nutritional yeast for a vegan version.
Keyword pasta primavera, spring pasta, vegetable pasta
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