Pasta Primavera Recipe

A colorful and fresh pasta primavera recipe packed with seasonal vegetables and tossed in a light lemon-Parmesan sauce. Perfect for a quick 30-minute weeknight dinner.

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Course: Dinner, Main Course

Cuisine: American, Italian

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings: servings

Calories: 410kcal

Cost: $10

Equipment

1 Large pot For boiling pasta
1 Large deep skillet For sautéing vegetables and combining pasta
1 Chef's knife For chopping vegetables
1 Colander For draining pasta
Wooden spoon/spatula For stirring

Ingredients

12 oz pasta Fettuccine, penne, or bow ties
1 medium zucchini sliced into half-moons
1 yellow squash sliced into half-moons
1 red bell pepper thinly sliced
1 yellow bell pepper thinly sliced
1 cup cherry tomatoes halved
1 small red onion thinly sliced
2 carrots julienned or thinly sliced
2 cups broccoli florets cut into small pieces
3 garlic cloves minced
2 tablespoon olive oil
1 tablespoon butter
salt & black pepper to taste
0.5 cup vegetable or chicken broth
0.25 cup heavy cream optional, for creamy version
2 tablespoon fresh lemon juice
1 teaspoon lemon zest
0.25 cup grated Parmesan cheese plus more for serving
0.25 cup fresh basil chopped
2 tablespoon fresh parsley chopped
red pepper flakes optional, for heat

Instructions

Bring salted water to boil and cook pasta until al dente. Reserve ½ cup of pasta water, then drain.
Chop all vegetables and mince garlic while waiting for water to boil.
Sauté onion and carrots in olive oil and butter. Add broccoli and peppers, then zucchini, squash, and garlic.
Stir in cherry tomatoes. Add broth, lemon juice, and cream (if using). Simmer briefly.
Add drained pasta, Parmesan, and reserved water if needed. Toss with herbs and lemon zest.
Serve hot with extra cheese and herbs.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition