Pasta Primavera Recipe
This easy pasta primavera recipe is packed with crisp-tender vegetables, fresh basil, lemon, and Parmesan in a light no-cream sauce. It’s colorful, flexible, and ready in 30 minutes.
Servings: 6 servings
Calories: 383kcal
Ingredients
- 12 ounces bow tie pasta (or any short pasta noodles)
- ¼ cup extra-virgin olive oil
- ½ red onion, thinly sliced into half moons
- 1 large carrot, cut into thin strips
- 1 red bell pepper, cut into thin strips
- 1 bunch of asparagus, chopped into 1-inch pieces
- 1 zucchini, thinly sliced into half moons
- 1 cup cherry tomatoes, halved
- 4 garlic cloves, sliced
- 1 teaspoon dried Italian seasoning
- 1 teaspoon sea salt
- ½ teaspoon black pepper
- ½ cup frozen peas, thawed
- ¾ cup Parmesan cheese, grated
- 1 lemon, zested and juiced
- 1 cup fresh basil leaves, chopped
Instructions
- Over high heat, bring a large pot of water to a boil, and add a large pinch of salt. Cook pasta according to (al dente) package instructions. After pasta is cooked, set aside ½ cup of pasta water and drain the pasta.
- Meanwhile, heat the oil in a large non-stick skillet over medium heat. Add the onion, carrot, bell pepper, and asparagus, and cook for 3 to 4 minutes.
- Next, add the zucchini and cherry tomatoes, and cook for another 2-3 minutes, until all of the vegetables are crisp-tender. Add garlic, Italian seasoning, salt, and pepper, and cook for an additional minute.
- Add the cooked pasta, ¼ to ½ cup pasta water, peas, Parmesan cheese, lemon zest, and lemon juice, fresh basil, and toss to combine. Season to taste and serve immediately.
Video
Notes
- Storage & Reheating: Store leftover vegetarian pasta primavera in an airtight container in the fridge for up to 4 days. Reheat it in a large skillet over medium-low heat. Add 1-2 tablespoons of water to help re-hydrate it, and stir occasionally for about 10 minutes, or until heated through.
- Cook pasta just until al dente. The pasta will soften a little more when tossed with the vegetables and sauce.
- Cook the vegetables in stages. Start with firmer vegetables like carrots, bell pepper, and asparagus, then add softer vegetables like zucchini and tomatoes so everything stays tender-crisp.
Nutrition
Calories: 383kcal | Carbohydrates: 52g | Protein: 14g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 9mg | Sodium: 607mg | Potassium: 451mg | Fiber: 5g | Sugar: 6g | Vitamin A: 2938IU | Vitamin C: 54mg | Calcium: 200mg | Iron: 2mg
