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Vegetarian Pasta Primavera

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Vegetarian Pasta Primavera is a fresh, colorful pasta dish packed with seasonal vegetables and tossed in a light olive oil or creamy sauce. It’s a quick, wholesome, and flexible meal perfect for spring and summer.

Ingredients

  • 12 oz pasta (penne, fettuccine, rotini, or preferred type)
  • 2 tbsp olive oil
  • 3 cloves garlic, minced
  • 1 small onion, chopped
  • 1 bell pepper, sliced
  • 1 zucchini, sliced
  • 1 yellow squash, sliced
  • 1 carrot, julienned or thinly sliced
  • 1 cup broccoli florets
  • 1 cup cherry tomatoes, halved
  • 2 cups fresh spinach or arugula
  • Salt and black pepper to taste
  • 1 tsp Italian seasoning or 1/2 tsp dried basil + 1/2 tsp oregano
  • 1/4 cup grated Parmesan cheese (optional)
  • 1 tbsp lemon juice or zest
  • Optional: red pepper flakes, fresh basil, 1/4 cup cream or milk for a creamy version

Instructions

  1. Cook pasta according to package directions until al dente. Reserve ½ cup of pasta water, drain, and set aside.
  2. Heat olive oil in a large skillet over medium heat.
  3. Sauté onion and garlic for 2–3 minutes until fragrant.
  4. Add carrots, bell peppers, broccoli, zucchini, and squash. Cook for 5–7 minutes until slightly tender but still crisp.
  5. Stir in cherry tomatoes and spinach. Cook until greens wilt.
  6. Season with salt, pepper, and Italian seasoning.
  7. Add cooked pasta and reserved pasta water to the skillet. Toss to combine.
  8. Finish with lemon juice and optional Parmesan. Serve hot with fresh herbs or extra cheese.

Notes

  • Add cream or milk for a light cream sauce.
  • Use plant-based cheese for a vegan version.
  • Try whole wheat or chickpea pasta for added nutrition.
  • Roasted veggies work well instead of sautéed.
  • Add red pepper flakes for a spicy kick.
  • Great served hot or cold as pasta salad.

Nutrition

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