Pasta Primavera
As the seasons change and fresh produce fills the markets, there’s no better time to whip up this simple yet delicious dish. It's quick enough for a busy weeknight dinner but fancy enough to impress at a weekend gathering. Plus, it’s versatile—you can customize it based on what’s in season or what you have in your fridge.
Equipment
- Large pot
- Strainer or Colander
- Large skillet or sauté pan
- Cutting board
- Sharp Knife
- Wooden spoon or spatula
- Measuring cups and spoons
- Cheese grate
Ingredients
For the Pasta:
- 12 oz 340g spaghetti or any pasta of your choice
- 4 quarts water
- 1 tablespoon salt
For the Vegetables:
- 1 cup cherry tomatoes halved
- 1 medium zucchini sliced into thin half-moons
- 1 cup broccoli florets
- 1 medium bell pepper any color, sliced
- 1/2 cup thinly sliced red onion
- 2 cloves garlic minced
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Sauce:
- 1/2 cup heavy cream optional for a creamier version
- 1/4 cup grated Parmesan cheese plus more for garnish
- 1/2 teaspoon Italian seasoning
- 1/4 cup reserved pasta water for adjusting sauce consistency
Optional Garnishes:
- Fresh basil leaves torn
- Extra Parmesan cheese
- A squeeze of lemon juice
Instructions
Step 1: Cook the Pasta
- Fill a large pot with water and bring it to a boil. Add 1 tablespoon of salt to flavor the pasta.
- Cook the pasta according to the package instructions until al dente (firm but not hard).
- Reserve 1/4 cup of the pasta water, then drain the rest. Set the pasta aside.
Step 2: Sauté the Vegetables
- Heat 2 tablespoons of olive oil in a large skillet over medium heat.
- Add the minced garlic and sliced red onion. Sauté for 1-2 minutes until fragrant.
- Toss in the broccoli, zucchini, and bell pepper. Cook for 5-7 minutes, stirring occasionally, until the veggies are tender but still crisp.
- Add the cherry tomatoes during the last 2 minutes of cooking to keep them juicy and fresh. Season the vegetables with salt, pepper, and Italian seasoning.
Step 3: Make the Sauce
- Lower the heat and stir in the heavy cream (if using) and Parmesan cheese. Mix until the cheese melts and the sauce is creamy.
- If the sauce seems too thick, add a splash of the reserved pasta water to loosen it up.
Step 4: Combine Everything
- Add the cooked pasta to the skillet with the vegetables and sauce. Toss everything together until the pasta is well-coated.
- Taste and adjust the seasoning with more salt, pepper, or a squeeze of lemon juice if desired.
Step 5: Serve and Garnish
- Transfer the Pasta Primavera to a large serving bowl or individual plates.
- Sprinkle with extra Parmesan cheese and fresh basil leaves for a beautiful finish.
Notes
Nutritional Value (Per Serving):
- Calories: ~350-400 kcal
- Protein: ~12-15 g
- Carbohydrates: ~50-55 g
- Fat: ~12-15 g
- Saturated Fat: ~5 g (if heavy cream is used)
- Fiber: ~5-7 g
- Sugar: ~6-8 g (from natural sugars in the vegetables).
- Sodium: ~250-300 mg
- Vitamin C: ~50% of daily value (from vegetables).
- Calcium: ~15%
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.