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Vegetarian Pasta Primavera

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A fresh and colorful pasta dish featuring tender pasta tossed with vibrant sautéed vegetables and a light, flavorful sauce.

  • Author: Julia
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Italian-American
  • Diet: Vegetarian

Ingredients

  • 12 ounces pasta (such as penne or spaghetti)
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1 zucchini, sliced
  • 1 yellow squash, sliced
  • 1 red bell pepper, sliced
  • 1 cup broccoli florets
  • 1 cup cherry tomatoes, halved
  • 1/2 cup grated Parmesan cheese
  • 1/2 teaspoon dried Italian seasoning
  • Salt to taste
  • Black pepper to taste
  • 1/4 cup reserved pasta water
  • Fresh basil for garnish

Instructions

  1. Bring a large pot of salted water to a boil and cook pasta until al dente. Reserve 1/4 cup pasta water before draining.
  2. Heat olive oil in a large skillet over medium heat. Add garlic and sauté for 30 seconds until fragrant.
  3. Add zucchini, yellow squash, red bell pepper, and broccoli. Cook for 5–7 minutes until tender-crisp.
  4. Stir in cherry tomatoes and cook for another 2 minutes.
  5. Add drained pasta to the skillet along with Italian seasoning, salt, and black pepper. Toss to combine.
  6. Pour in reserved pasta water to create a light sauce and toss again.
  7. Sprinkle in Parmesan cheese and mix until evenly combined.
  8. Garnish with fresh basil and serve warm.

Notes

  • Add spinach, peas, asparagus, or mushrooms for variation.
  • Stir in a splash of heavy cream or ricotta for a creamier version.
  • Use whole wheat or gluten-free pasta if preferred.
  • Cook vegetables just until tender-crisp to avoid mushiness.
  • Store leftovers in the refrigerator for up to 4 days and reheat with a splash of water or olive oil.

Nutrition

Find it online: https://juliameals.com/vegetarian-pasta-primavera/