Description
Pasta Primavera is a vibrant and fresh Italian-inspired dish featuring tender pasta tossed with a medley of sautéed vegetables like bell peppers, zucchini, broccoli, and cherry tomatoes. Lightly seasoned and finished with Parmesan cheese and fresh herbs, this dish can be made creamy or traditional, perfect for a quick and wholesome meal.
Ingredients
Scale
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)
Pasta and Liquids
- 12 oz pasta (penne, fettuccine, or your choice)
- 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)
Finishing
- 1/2 cup grated Parmesan cheese
- Salt and pepper, to taste
- 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 the aromatics: In a large skillet, heat olive oil over medium heat. Add chopped onion and minced garlic and sauté until fragrant and translucent, about 3-4 minutes.
- Add the vegetables: Add the sliced red and yellow bell peppers, zucchini, broccoli florets, and peas to the skillet. Stir and cook for about 5-7 minutes until vegetables are tender yet crisp.
- Incorporate cherry tomatoes and seasoning: Add halved cherry tomatoes and red pepper flakes if using. Cook for an additional 2 minutes until tomatoes soften slightly.
- Add broth and optional cream: Pour in the vegetable or chicken broth, bringing it to a gentle simmer. If making creamy, stir in the heavy cream and cook until heated through and slightly thickened, about 2-3 minutes.
- Toss pasta with veggies: Add the cooked pasta into the skillet with vegetables, tossing well to combine. If the mixture seems dry, add reserved pasta water a little at a time to loosen the sauce.
- Finish with cheese and seasoning: Stir in grated Parmesan cheese and season with salt and freshly ground black pepper to taste.
- Serve and garnish: Plate the pasta primavera and garnish with fresh chopped basil or parsley. Serve with lemon wedges on the side to squeeze over the dish for brightness.
Notes
- For a vegan version, omit the Parmesan and heavy cream or substitute with plant-based alternatives.
- You can use any pasta shape you prefer, though penne or fettuccine work best for holding the sauce.
- If you like more heat, increase the red pepper flakes or add crushed chili.
- Fresh vegetables can be swapped seasonally, such as asparagus or green beans.
- Reserve some pasta water to adjust the sauce consistency as needed.
