Description
A vibrant, colorful, and healthy Pasta Primavera recipe loaded with fresh vegetables, tender pasta, and a light, flavorful sauce. Perfect for quick dinners, family meals, or a spring-inspired lunch. This dish is easy to make, customizable, and packed with nutrients.
Ingredients
8 oz spaghetti, fettuccine, or penne
1 cup broccoli florets
1 medium zucchini, sliced
1 bell pepper, sliced (any color)
1 cup cherry tomatoes, halved
1/2 cup peas (fresh or frozen)
2 tbsp olive oil
2 cloves garlic, minced
1/4 cup grated Parmesan or plant-based cheese
Salt and black pepper to taste
Fresh basil or parsley for garnish
Optional: grilled chicken, shrimp, or turkey sausage
Instructions
Bring a large pot of salted water to a boil and cook pasta al dente. Reserve 1/2 cup pasta water and drain.
Blanch broccoli and carrots for 1–2 minutes in boiling water, then transfer to ice water.
In a large skillet, heat olive oil over medium heat. Sauté garlic for 1 minute until fragrant.
Add zucchini, bell pepper, cherry tomatoes, peas, and blanched broccoli. Cook 3–4 minutes until tender-crisp.
Toss cooked pasta with the vegetables, adding reserved pasta water as needed.
Stir in Parmesan cheese, season with salt and pepper, and garnish with fresh herbs.
Optional: add cooked protein for a heartier meal. Serve immediately.
Notes
Blanching vegetables keeps them bright and crisp.
Use pasta water to make the sauce silky and light.
Swap vegetables seasonally for a fresh twist every time.
Garnish with lemon zest or fresh herbs for added flavor.
Perfect for meal prep: store pasta and vegetables separately to maintain texture.
- Prep Time: 15 minutes
- Cook Time: 15 minutes