Description
This Vegetarian Pasta Primavera is a fresh, colorful, and wholesome pasta dish loaded with seasonal vegetables and tossed in a light garlic-Parmesan sauce. Simple, healthy, and full of flavor.
Ingredients
Scale
Ingredients
- 12 oz pasta (penne, fettuccine, or spaghetti)
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 zucchini, sliced
- 1 red bell pepper, sliced
- 1 yellow squash, sliced
- 1 cup broccoli florets
- 1 cup cherry tomatoes, halved
- 1/2 cup grated Parmesan cheese
- 1/2 cup heavy cream or milk (optional)
- 1 tsp Italian seasoning
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 tbsp lemon juice
- Fresh basil for garnish
Instructions
Instructions
- Cook pasta: Boil according to package instructions. Drain and set aside.
- Sauté vegetables: Heat olive oil in a large pan. Add garlic and cook 1 minute.
- Add zucchini, squash, bell pepper, and broccoli. Cook 5–7 minutes until tender-crisp.
- Add tomatoes: Stir in cherry tomatoes and cook 2 minutes.
- Make sauce: Add cream (if using), Italian seasoning, salt, pepper, and Parmesan. Stir until combined.
- Combine: Toss cooked pasta into the vegetables and sauce.
- Finish: Add lemon juice and garnish with fresh basil.
Notes
For a lighter version, skip the cream and use extra olive oil or pasta water. You can also add mushrooms or spinach for more variety.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 390
- Sugar: 7g
- Sodium: 520mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 6g
- Protein: 14g
- Cholesterol: 20mg
Keywords: pasta primavera, vegetarian pasta, easy vegetable pasta, healthy pasta recipe
