Pasta Primavera

Pasta Primavera is the perfect dish to showcase the freshness and vibrance of seasonal vegetables. This classic Italian-American recipe is all about celebrating spring and summer produce—zucchini, bell peppers, carrots, peas, and more—tossed with tender pasta and coated in a light, flavorful sauce. The beauty of Pasta Primavera lies in its versatility; it can be adapted to whatever vegetables you have on hand. It’s healthy, quick to make, and perfect for a weeknight dinner or a colorful addition to a weekend gathering.

This version keeps things bright and simple, combining sautéed vegetables with al dente pasta and a creamy Parmesan finish that ties everything together. Whether you serve it as a vegetarian main or as a side, Pasta Primavera is sure to bring fresh flavor to the table.

Ingredients

• 1 pound pasta (such as penne, fettuccine, or farfalle)

• 3 tablespoons extra-virgin olive oil

• 1 medium zucchini, sliced into half-moons

• 1 yellow squash, sliced into half-moons

• 1 red bell pepper, thinly sliced

• 1 medium carrot, thinly sliced

• ½ red onion, thinly sliced

• 1 cup cherry tomatoes, halved

• 1 cup sugar snap peas or green peas

• 3 garlic cloves, minced

• 1 teaspoon kosher salt

• ½ teaspoon freshly ground black pepper

• 1 cup heavy cream (or sub half-and-half for a lighter version)

• 1 cup freshly grated Parmesan cheese

• ½ teaspoon crushed red pepper flakes (optional)

• Fresh basil or parsley, for garnish

• Lemon wedges, for serving
  
  

Instructions

1. Cook the pasta: Bring a large pot of salted water to a boil. Add pasta and cook according to package directions until al dente. Reserve 1 cup of pasta water, then drain the pasta and set aside.

2. Sauté the vegetables: In a large skillet or Dutch oven, heat olive oil over medium heat. Add the zucchini, yellow squash, bell pepper, carrot, and red onion. Sauté for 5–6 minutes until slightly tender.

3. Add garlic and peas: Stir in the garlic, cherry tomatoes, and sugar snap peas. Cook for another 2–3 minutes until fragrant and tomatoes begin to soften.

4. Make the sauce: Lower the heat and stir in the heavy cream and Parmesan cheese. Add crushed red pepper flakes if using. Stir continuously until the cheese has melted and the sauce is smooth.

5. Combine pasta and sauce: Add the cooked pasta to the skillet and toss to coat in the sauce and vegetables. Add reserved pasta water a little at a time until the sauce reaches your desired consistency.

6. Finish and serve: Season with salt and pepper to taste. Serve hot, garnished with fresh basil or parsley and lemon wedges on the side.
   
   

Serving Size

• Serves: 6

• Serving size: approximately 1.5 cups
  
  

Nutritional Information (per serving, estimated)

• Calories: 470

• Protein: 14 g

• Carbohydrates: 55 g

• Fat: 22 g

• Saturated Fat: 10 g

• Fiber: 5 g

• Sugar: 6 g

• Sodium: 380 mg

• Cholesterol: 50 mg