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pasta primavera

pasta primavera

Pasta primavera: a quick, vibrant dish packed with seasonal vegetables and Italian flavor. An easy, healthy meal for every day!
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Total Time 31 minutes
Servings: 4 servings
Course: Lunch/Dinner
Cuisine: Italian
Calories: 370
Ingredients Method Notes

Ingredients
  

  • 250 g whole wheat pasta penne or fusilli recommended
  • 1 tbsp olive oil
  • 1 unit red bell pepper sliced into strips
  • 1 unit yellow zucchini sliced
  • 1 unit green zucchini sliced
  • 1 unit carrot sliced into thin sticks
  • 0.5 unit red onion thinly sliced
  • 6 unit cherry tomatoes halved
  • 1 clove garlic minced
  • 0.5 cup peas fresh or frozen
  • 0.25 cup fresh basil chopped
  • 0.25 cup parmesan cheese optional, for serving
  • 1 tsp salt to taste
  • 0.5 tsp black pepper to taste

Method
 

  1. Cook the pasta: In a large pot, bring salted water to a boil. Add the whole wheat pasta and cook until al dente according to package instructions. Drain and set aside.
  2. Sauté the vegetables: While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the garlic and red onion, sauté for 1 minute until fragrant.
  3. Add the bell pepper, carrot, yellow and green zucchini. Stir-fry for 4–5 minutes, letting the vegetables get just tender but still crisp.
  4. Add the cherry tomatoes and peas. Cook for another 2 minutes, letting the tomatoes release their juices.
  5. Combine: Add the cooked pasta to the skillet. Toss well to mix with the vegetables and coat with the flavors. Adjust salt and pepper to taste.
  6. Remove from heat and add most of the fresh basil, reserving some for garnish.
  7. Serve: Plate the pasta primavera and finish with grated parmesan cheese (if using) and the rest of the basil. Serve immediately.

Notes

Pasta primavera is celebrated for its vibrant colors and fresh flavors, making it a go-to option when you crave something both wholesome and light. Its simplicity and flexibility make it perfect for quick weeknight meals or even an elegant weekend lunch with friends.

Practical Tips and Ingredient Swaps

You can swap out the vegetables according to the season or what you have at home. Broccoli florets, snap peas, or asparagus are fantastic additions in spring, while eggplant and mushrooms work beautifully in the fall. For a gluten-free version, just use your favorite gluten-free pasta. Want extra protein? Add sauteed chicken breast, shrimp, or chickpeas.

Flavor Boosts & Kitchen Tricks

  • Be sure to cook the pasta only until al dente to avoid a mushy texture. Reserve a splash of pasta water before draining—it’s liquid gold! Use a bit of this starchy water to help coat the pasta in the vegetable sauce for a silkier finish.
  • Sauté the vegetables over medium-high heat to keep them crisp-tender and preserve their vibrant color.
  • If you love a luscious touch, finish the dish with a swirl of mascarpone, ricotta, or cream cheese for lovely creaminess.
  • Fresh herbs like basil, parsley, or chives add brightness and complement the vegetables—don’t skip them!

Serving Suggestions & Variations

This pasta primavera pairs wonderfully with a simple green salad and crusty bread. For variation, try tossing in toasted pine nuts or a sprinkle of red pepper flakes for a gentle kick. Serve chilled or at room temperature for a fantastic picnic or potluck option.
Embrace the dish’s versatility and let your creativity guide you. Every bowl can showcase the best of the season and your own personal touch!