Description
Vegetarian Pasta Primavera is a fresh, colorful pasta dish loaded with seasonal vegetables, tossed in a light garlic and olive oil sauce. Healthy, flavorful, and perfect for a quick weeknight dinner.
Ingredients
Scale
Ingredients
- 12 oz (340g) pasta (penne, farfalle, or spaghetti)
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 small zucchini, sliced
- 1 small yellow squash, sliced
- 1 red bell pepper, sliced
- 1 cup broccoli florets
- 1 cup cherry tomatoes, halved
- 1/4 cup grated Parmesan cheese
- 1 tbsp fresh basil, chopped
- Salt and black pepper to taste
- Red pepper flakes (optional)
Instructions
Instructions
- Cook pasta according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add garlic and cook 30 seconds until fragrant.
- Add zucchini, yellow squash, red bell pepper, and broccoli. Sauté 5–7 minutes until vegetables are tender-crisp.
- Add cherry tomatoes and cook 2 more minutes.
- Toss in cooked pasta, Parmesan cheese, and fresh basil. Season with salt, pepper, and optional red pepper flakes.
- Serve warm and garnish with extra Parmesan if desired.
Notes
For added protein, include chickpeas or tofu. Swap in seasonal vegetables such as asparagus, peas, or mushrooms. Can be served warm or at room temperature for a pasta salad twist.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate
- Calories: 340
- Sugar: 6g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 10mg
Keywords: vegetarian pasta primavera, veggie pasta, healthy pasta recipe, pasta with vegetables