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Pasta Primavera

Pasta Primavera

This bright and colorful Pasta Primavera combines al dente pasta with a rainbow of fresh seasonal vegetables in a light, garlicky sauce. Ready in just 20 minutes, it's the perfect summer dinner that feels both refreshingly light and satisfyingly hearty without weighing you down.
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Cook Time 20 minutes
Course Dinner, Main Course
Cuisine American, Italian
Servings 4

Equipment

  • Large pot for pasta
  • Large skillet or sauté pan
  • Colander
  • Sharp knife
  • Cutting board
  • Garlic press (optional)
  • Cheese grater

Ingredients
  

  • 12 oz pasta penne, fusilli, or farfalle work beautifully
  • 1 red bell pepper sliced into thin strips
  • 1 yellow squash halved lengthwise and sliced into half-moons
  • 1 zucchini halved lengthwise and sliced into half-moons
  • 1 cup cherry tomatoes halved
  • 1 small red onion thinly sliced
  • 2 garlic cloves minced
  • 1 cup fresh or frozen peas
  • 3 tablespoons olive oil divided
  • 2 tablespoons butter optional but recommended
  • 1/4 cup fresh basil leaves torn or thinly sliced
  • 2 tablespoons fresh parsley chopped
  • 1/2 cup grated Parmesan cheese plus more for serving
  • Juice and zest of 1 lemon
  • 1/4 teaspoon red pepper flakes optional
  • Salt and freshly ground black pepper to taste

Instructions
 

  • Get that pasta going. Bring a large pot of generously salted water to a boil. Cook pasta according to package directions until al dente. Remember: The pasta will continue cooking slightly when you toss it with the hot vegetables, so aim for the lower end of the cooking time range. No one wants mushy pasta!
  • Prep your veggies. While the pasta water is coming to a boil, slice and dice all your vegetables. Having everything prepped before you start cooking will make your life so much easier. Plus, look at that rainbow of colors you've created! Instagram-worthy before it even hits the pan.
  • Start the sauce base. In a large skillet over medium heat, warm 2 tablespoons of olive oil. Add the onion and sauté until softened, about 3 minutes. Add the garlic and red pepper flakes (if using) and cook for another 30 seconds until fragrant. Your kitchen should be smelling pretty amazing right about now.
  • Cook those veggies properly! Here's where the magic happens. Add the bell pepper to the skillet and cook for 2 minutes, then add the zucchini and yellow squash and cook for just 2 more minutes. These vegetables should still have a bit of crunch! Add the cherry tomatoes and peas (if using fresh peas; if frozen, wait). Season with salt and pepper and cook for just 1 minute more.
  • Reserve some pasta water! Before draining the pasta, scoop out about 1/2 cup of the starchy pasta water. This liquid gold will help create a silky sauce.
  • Bring it all together. Drain the pasta and immediately add it to the skillet with the vegetables. If using frozen peas, add them now – they'll thaw instantly in the heat. Add the butter, remaining tablespoon of olive oil, lemon zest, lemon juice, and about 1/4 cup of the reserved pasta water. Toss everything together over low heat until well combined and a light sauce forms, adding more pasta water if needed.
  • Finish with freshness. Turn off the heat and fold in the fresh basil, parsley, and Parmesan cheese. Give it a taste and adjust seasonings if needed.
  • Serve in style. Divide among bowls and top with an extra sprinkle of Parmesan, a drizzle of good olive oil, and some black pepper. Congratulations, you just made the most colorful dinner of the week!

Notes

  • Pasta choice matters: Short shapes like penne, fusilli, or farfalle work best as they catch the vegetables and light sauce in their nooks and crannies.
  • For a lighter version, use a bit more pasta water and less butter/oil.
  • Make it gluten-free: Simply swap in your favorite gluten-free pasta. Chickpea or lentil pasta adds extra protein!
  • The key to this dish is cooking the vegetables quickly at a high temperature to maintain their color, flavor, and texture.