Pasta Primavera
A vibrant and healthy pasta dish packed with seasonal vegetables, tossed in a light olive oil or garlic butter sauce. Perfect for spring dinners or a quick weeknight meal!
Yield: 4 people
Materials
- 8 oz pasta penne, fusilli, or farfalle
- 1 tbsp olive oil
- 2 cloves garlic minced
- 1 zucchini sliced
- 1 yellow squash sliced
- 1 red bell pepper sliced
- 1 cup cherry tomatoes halved
- ½ cup broccoli florets
- ¼ cup red onion sliced
- ¼ tsp black pepper
- ½ tsp salt
- ¼ tsp crushed red pepper flakes optional
- ¼ cup grated parmesan cheese optional
- 2 tbsp fresh parsley or basil chopped
- ¼ cup reserved pasta water optional
Instructions
- Cook pasta in salted water according to package instructions. Drain and set aside, reserving 1/4 cup of the pasta water.
- In a large skillet, heat olive oil over medium heat. Add garlic and sauté for 30 seconds until fragrant.
- Add red onion, bell pepper, zucchini, squash, broccoli, and cherry tomatoes. Cook for 5–6 minutes until slightly tender but still crisp.
- Add cooked pasta to the skillet and toss everything together. If needed, add reserved pasta water to loosen.
- Season with salt, pepper, and red pepper flakes. Sprinkle parmesan if using.
- Garnish with fresh parsley or basil and serve warm.
Notes
You can swap vegetables with what's in season. For vegan version, skip the cheese or use dairy-free alternative.