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Vegetable Pasta Primavera Recipe

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4.4 from 6 reviews

This vibrant and comforting fresh weeknight dinner pasta features a medley of sautéed colorful vegetables tossed with perfectly cooked pasta in a light and creamy sauce. Quick to prepare in just 35 minutes, it combines the flavors of garlic, bell peppers, zucchini, cherry tomatoes, broccoli, and carrots with a touch of Parmesan and fresh herbs for a wholesome family-friendly meal that’s both satisfying and nutritious.

  • Total Time: 35 minutes
  • Yield: 4 servings

Ingredients

Pasta

  • 12 ounces pasta (penne, fettuccine, or spaghetti)

Vegetables & Aromatics

  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1 red bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 1 zucchini, sliced
  • 1 cup cherry tomatoes, halved
  • 1 cup broccoli florets
  • 1/2 cup carrots, thinly sliced

Liquids & Dairy

  • 1/2 cup vegetable broth
  • 1/4 cup heavy cream (optional)
  • 1/2 cup grated Parmesan cheese

Seasonings & Herbs

  • Salt and black pepper to taste
  • 2 tablespoons fresh basil or parsley, chopped

Instructions

  1. Cook Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, according to package instructions. Reserve about 1/4 cup of pasta water before draining the pasta.
  2. Sauté Garlic and Vegetables: In a large skillet, heat the olive oil over medium heat. Add the minced garlic and cook for about 1 minute until fragrant. Add the sliced red and yellow bell peppers, zucchini, broccoli florets, and thinly sliced carrots. Sauté for 5-7 minutes until the vegetables are tender but still crisp.
  3. Add Tomatoes and Broth: Stir in the halved cherry tomatoes and pour in the vegetable broth. Let the mixture cook for 2-3 minutes, allowing the tomatoes to soften and the flavors to meld.
  4. Stir in Cream: If using heavy cream, add it now and stir gently to combine. Allow the sauce to warm through for another 1-2 minutes.
  5. Toss Pasta with Vegetables: Add the drained pasta to the skillet, tossing it with the vegetable mixture. If the sauce is too thick, add reserved pasta water a little at a time to loosen it up and help coat the pasta evenly.
  6. Add Cheese and Seasoning: Sprinkle the grated Parmesan cheese over the pasta and season with salt and freshly ground black pepper to taste. Toss everything together until well combined and creamy.
  7. Garnish and Serve: Remove from heat, sprinkle with fresh chopped basil or parsley, and serve warm for a delightful and colorful weeknight meal.

Notes

  • You can substitute heavy cream with coconut milk or omit it for a lighter version.
  • Feel free to use any vegetables you have on hand such as mushrooms, spinach, or asparagus.
  • Reserve pasta water to adjust the sauce consistency as needed.
  • For a vegan option, skip the Parmesan or use a plant-based cheese substitute.
  • Cook pasta just until al dente to prevent it from overcooking when tossed with the sauce.
  • Author: Olivia
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Italian
  • Diet: Vegetarian

Find it online: https://yourdailycook.com/vegetable-pasta-primavera-recipe/