Description
Vegetarian Pasta Primavera is a light, colorful pasta dish loaded with fresh vegetables, tossed in a garlic and olive oil sauce. Perfect for a healthy weeknight dinner or a springtime meal.
Ingredients
Scale
Ingredients
- 12 oz pasta (penne, fusilli, or spaghetti)
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1 cup cherry tomatoes, halved
- 1 cup zucchini, sliced
- 1 cup yellow squash, sliced
- 1 cup bell peppers, sliced
- 1/2 cup carrots, julienned
- 1/2 cup frozen peas
- 1/4 cup grated Parmesan cheese (optional)
- 1 tsp dried Italian herbs or 1 tbsp fresh basil, chopped
- Salt and pepper, to taste
- Juice of 1/2 lemon
Instructions
Instructions
- Cook pasta according to package directions. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add garlic and sauté 1 minute until fragrant.
- Add carrots, zucchini, yellow squash, and bell peppers. Sauté 5–7 minutes until tender-crisp.
- Stir in cherry tomatoes and peas, cook another 2 minutes.
- Add cooked pasta to the skillet. Toss to combine with vegetables.
- Season with salt, pepper, Italian herbs, and lemon juice.
- Sprinkle with Parmesan cheese if desired and serve warm.
Notes
You can swap vegetables based on season or preference. For a creamy version, stir in 1/4 cup cream or Greek yogurt at the end.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish / Pasta
- Method: Stovetop
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1 plate
- Calories: 320
- Sugar: 6g
- Sodium: 210mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 6g
- Protein: 10g
Keywords: vegetarian pasta primavera, pasta with vegetables, healthy pasta, spring pasta