Description
Pasta Primavera is a vibrant and fresh Italian-inspired dish featuring al dente pasta tossed with a colorful medley of sautéed vegetables, a hint of garlic, and a light creamy sauce enhanced with Parmesan cheese. This quick, 25-minute recipe serves four and is perfect for a wholesome weeknight dinner or a lovely springtime meal.
Ingredients
Scale
Pasta
- 12 oz pasta (penne, fettuccine, or your choice)
Vegetables
- 1 small onion, chopped
- 3 garlic cloves, minced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 zucchini, sliced
- 1 small broccoli head, cut into florets
- 1 cup cherry tomatoes, halved
- 1 cup peas (fresh or frozen)
Liquids and Flavorings
- 2 tablespoons olive oil
- 1/4 teaspoon red pepper flakes (optional)
- 1/2 cup vegetable or chicken broth
- 1/2 cup heavy cream (optional for a creamy version)
- 1/2 cup grated Parmesan cheese
- Salt and pepper, to taste
Garnish and Serving
- Fresh basil or parsley, chopped (for garnish)
- Lemon wedges (for serving)
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and set aside, reserving about 1/2 cup of pasta water.
- Sauté Aromatics: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for 3-4 minutes until translucent. Add the minced garlic and cook for another minute until fragrant.
- Add Vegetables: Add the sliced red and yellow bell peppers, zucchini, broccoli florets, cherry tomatoes, and peas to the skillet. Sauté for 5-7 minutes until the vegetables are tender but still crisp. If using, sprinkle in the red pepper flakes.
- Create the Sauce: Pour in the vegetable or chicken broth and bring to a simmer. If you prefer a creamy version, stir in the heavy cream and let the sauce thicken slightly, about 2-3 minutes.
- Combine Pasta and Sauce: Add the cooked pasta to the skillet, tossing well to combine with the vegetables and sauce. If the mixture seems dry, add reserved pasta water a little at a time until you reach your desired consistency.
- Add Cheese and Season: Stir in the grated Parmesan cheese until melted and incorporated. Season the dish with salt and pepper to taste.
- Garnish and Serve: Remove from heat, garnish with freshly chopped basil or parsley and serve immediately with lemon wedges on the side for a bright finish.
Notes
- For a lighter version, omit the heavy cream and use vegetable broth only.
- Use gluten-free pasta to make this dish gluten-free.
- Fresh vegetables provide the best texture, but frozen peas work well too.
- Adjust red pepper flakes according to your spice preference or leave out entirely.
- Adding a squeeze of fresh lemon juice before serving enhances the flavors.
