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Summer Pasta Primavera Recipe

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4.2 from 72 reviews

Summer Pasta Primavera is a vibrant and healthy pasta dish packed with a medley of fresh vegetables sautéed to perfection and tossed with al dente pasta. This quick and colorful meal combines cherry tomatoes, zucchini, asparagus, bell peppers, peas, and corn with fragrant garlic, fresh herbs, and Parmesan cheese for a light yet flavorful vegetarian entrée perfect for warm weather dining.

Ingredients

Pasta

  • 12 ounces pasta (such as penne, fusilli, or farfalle)

Vegetables and Seasonings

  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 small red onion, thinly sliced
  • 1 cup cherry tomatoes, halved
  • 1 cup zucchini, diced
  • 1 cup yellow squash, diced
  • 1 cup asparagus, cut into 1-inch pieces
  • 1 cup bell pepper, diced
  • 1 cup peas, fresh or frozen
  • 1 cup corn kernels, fresh or frozen
  • Salt and pepper, to taste

Cheese and Herbs

  • ½ cup Parmesan cheese, grated
  • ¼ cup fresh basil, chopped
  • ¼ cup fresh parsley, chopped

Optional

  • Lemon wedges, for serving

Instructions

  1. Cook The Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta and set aside.
  2. Sauté The Vegetables: In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sliced red onion, and sauté until fragrant and the onion is translucent, about 3-4 minutes.
  3. Add the Vegetables: Add the cherry tomatoes, zucchini, yellow squash, asparagus, bell pepper, peas, and corn to the skillet. Sauté until the vegetables are tender but still crisp, about 5-7 minutes.
  4. Combine The Pasta and Vegetables: Add the cooked pasta to the skillet with the vegetables. Toss to combine. If the mixture is too dry, add some of the reserved pasta water, a little at a time, until the desired consistency is reached.
  5. Add Cheese and Herbs: Stir in the grated Parmesan cheese, fresh basil, and fresh parsley. Season with salt and pepper to taste.
  6. Serve: Divide the pasta primavera among serving plates. Garnish with additional Parmesan cheese and a squeeze of lemon juice, if desired.

Notes

  • Reserve pasta water is crucial for adjusting the sauce consistency—add gradually.
  • Fresh or frozen peas and corn can be used; thaw frozen before adding.
  • Use your preferred pasta shape but those with grooves or twists hold the sauce best.
  • For a vegan version, substitute Parmesan with nutritional yeast or vegan cheese.
  • Lemon juice adds a nice brightness but is optional.

Find it online: https://justsosavory.com/summer-pasta-primavera-recipe/