Pasta Primavera is a colorful dish packed with fresh veggies and pasta, all tossed in a light sauce. It’s tasty, healthy, and perfect for any season!
Every bite feels like a happy garden party! I love mixing in my favorite veggies, and it’s a great way to sneak in more greens. Try it with a sprinkle of cheese for extra yum!
Key Ingredients & Substitutions
Pasta: I suggest using linguine or fettuccine for their great texture, but you can swap them for any pasta you have, like penne or spaghetti. Gluten-free pasta works too!
Vegetables: Asparagus, broccoli, and bell peppers are my favorites, but feel free to mix and match based on what you have. Carrots, snap peas, or spinach can be great additions!
Olive Oil: Extra virgin olive oil gives the best flavor, but regular olive oil or canola oil will work in a pinch. Avoid oil that has a strong taste, as it can overpower the veggies.
Parmesan Cheese: Fresh grated is ideal for flavor. If you’re dairy-free, nutritional yeast can add a nice cheesy taste without milk.
Heavy Cream: This is optional for a creamier sauce. Coconut milk or cashew cream can be excellent non-dairy substitutes for a creamy texture.
How Do You Sauté Vegetables Perfectly?
Sautéing vegetables allows their flavors to shine and keeps them crisp. Here’s how to do it right:
- Start with medium heat, which helps cook the veggies evenly.
- Add olive oil, then garlic first to get that fragrant base.
- Introduce the harder vegetables first, like broccoli and asparagus, followed by softer ones like bell peppers and tomatoes. This ensures everything cooks well without overcooking.
- Keep stirring for even cooking and color. Aim for about 5-7 minutes until tender but still vibrant.
By following this method, you’ll have fresh, flavorful veggies that complement your pasta beautifully!
How to Make Pasta Primavera
Ingredients List
For the Dish:
- 12 oz linguine or fettuccine pasta
- 3 tbsp olive oil
- 2 cloves garlic, minced
- 1 cup cherry tomatoes, halved
- 1 cup asparagus, trimmed and cut into 2-inch pieces
- 1 cup broccoli florets
- 1/2 cup red bell pepper, thinly sliced
- 1/2 cup yellow squash, thinly sliced
- 1/2 cup zucchini, thinly sliced
- 1/2 cup mushrooms, sliced
- 1/2 cup red onion, thinly sliced
- 1/2 cup green peas (fresh or frozen)
- 1/4 cup fresh parsley, chopped
- 1/2 cup grated Parmesan cheese, plus extra for garnish
- Salt and freshly ground black pepper, to taste
- 1/4 cup heavy cream or half-and-half (optional for a creamy version)
- Juice of 1 lemon
Time Needed
This delightful Pasta Primavera takes about 25 minutes to prepare and cook. You’ll spend 10 minutes cooking the pasta, and about 15 minutes sautéing the veggies and mixing everything together. It’s quick, colorful, and delicious!
Step-by-Step Instructions
1. Cook the Pasta:
Start by bringing a large pot of salted water to a boil. Once it’s bubbling, add the linguine or fettuccine pasta. Cook it according to the package instructions until it’s al dente, which usually takes about 8-10 minutes. Don’t forget to reserve about 1/2 cup of the pasta water before draining. Set the drained pasta aside.
2. Sauté the Garlic:
While the pasta is cooking, grab a large skillet and heat the olive oil over medium heat. Add the minced garlic and sauté it for about 1 minute, just until you start smelling that lovely garlic aroma. Be careful not to burn it!
3. Add the Vegetables:
Next, toss in the asparagus, broccoli, red bell pepper, yellow squash, zucchini, mushrooms, and red onion into the skillet. Sauté these veggies until they become tender but still crisp, which should take about 5-7 minutes. Stir occasionally to keep everything cooking evenly.
4. Incorporate the Cherry Tomatoes and Peas:
Now, it’s time to add the cherry tomatoes and green peas to the skillet. Cook this mixture for another 2 minutes, so the tomatoes soften and the peas get warmed through. Yum!
5. Combine Pasta with Veggies:
Reduce the heat to low now. Add your cooked pasta to the skillet with the veggies. Toss everything together gently until well combined. It’s looking colorful already!
6. Make it Creamy (If Desired):
If you want your dish to be creamy, now is the time to stir in the heavy cream. If the mixture seems dry, add reserved pasta water a little at a time until it reaches your desired consistency.
7. Final Touches:
Mix in the grated Parmesan cheese, chopped parsley, lemon juice, and season with salt and pepper to your liking. Toss everything to coat the pasta and veggies evenly. Let it heat through for another 1-2 minutes.
8. Serve and Enjoy:
Now your Pasta Primavera is ready to be served! Dish it out warm and sprinkle with extra Parmesan cheese and fresh parsley on top if you like. Enjoy your vibrant, fresh, and delicious meal!
Can I Use Different Pasta for This Recipe?
Absolutely! While linguine and fettuccine are great choices, you can use any pasta you like, such as penne, spaghetti, or even a gluten-free option. Just adjust the cooking time according to the pasta type!
What Vegetables Can I Substitute?
Feel free to get creative with your veggies! This recipe is versatile, so you can swap in vegetables like carrots, snap peas, or even spinach based on what you have on hand. Just make sure to adjust cooking times for any denser vegetables.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply warm them gently in a skillet with a splash of water or broth to help retain moisture, or microwave in short intervals, stirring occasionally.
Can I Make This Dish Vegan?
Yes, you can! Omit the Parmesan cheese and heavy cream, and use nutritional yeast for a cheesy flavor. You can substitute any non-dairy cream or leave it out entirely for a lighter dish.
