Pasta Primavera
A vibrant and colorful pasta dish loaded with fresh spring vegetables, tossed in a light garlic and olive oil sauce. Perfect for a quick and healthy weeknight dinner.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 12 oz fettuccine or linguine
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 medium zucchini, sliced into half-moons
- 1 medium yellow squash, sliced into half-moons
- 1 red bell pepper, julienned red bell pepper
- 1 cup cherry tomatoes, halved
- 0.5 cup frozen peas, thawed
- 0.25 cup fresh basil, chopped
- 0.25 cup fresh parsley, chopped
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.5 cup grated Parmesan cheese, plus extra for serving
- 1 tablespoon lemon zest optional
Instructions
Preparation Steps
- Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Reserve 1 cup of pasta water, then drain.
- While the pasta cooks, heat olive oil in a large skillet over medium heat. Add garlic and sauté for 1 minute until fragrant.
- Add zucchini, yellow squash, and red bell pepper to the skillet. Sauté for 5–7 minutes until vegetables are tender-crisp.
- Stir in cherry tomatoes and peas, cooking for another 2–3 minutes until heated through.
- Add the cooked pasta to the skillet with the vegetables. Toss to combine, adding reserved pasta water as needed to create a light sauce.
- Remove from heat and stir in basil, parsley, salt, pepper, Parmesan cheese, and lemon zest (if using).
- Serve immediately, garnished with extra Parmesan and fresh herbs.
Notes
For a vegan version, omit Parmesan cheese or use a plant-based alternative. This dish pairs well with a crisp white wine or sparkling water with lemon.