Pasta Primavera

One spring afternoon, I was walking through the farmer’s market and couldn’t resist the fresh, colorful vegetables bursting from every stall. I brought home a basket full of zucchini, peas, bell peppers, and carrots without a clear plan – but that same night, I tossed them into a skillet with pasta and made my first pasta primavera. It was light, vibrant, and instantly became one of my favorite seasonal dinners.

Now, every time I crave something fresh but still comforting, I go back to this pasta. The crisp-tender vegetables and light coating of olive oil and Parmesan make it feel both nourishing and indulgent. It’s perfect for showcasing the best of what’s in season and can be adapted all year round.

Ingredients

• Here’s what I use for this recipe. You can always make substitutions if you prefer!
• Rotini pasta – The spiral shape holds onto the light sauce and veggie bits.
• Zucchini – Adds mild flavor and soft texture.
• Carrots – Bring natural sweetness and a pop of orange.
• Bell peppers – Add vibrant color and crisp bite.
• Green peas – A sweet and tender addition that cooks quickly.
• Garlic – Adds savory depth and classic Italian flavor.
• Olive oil – The base of the sauce that ties all the flavors together.
• Parmesan cheese – A salty finish that elevates every bite.
• Lemon juice – Brightens the dish and enhances the veggies.
• Salt and black pepper – Essential for seasoning the pasta and sauce.
• Fresh parsley – For a touch of color and fresh finish.

Tools You’ll Need

• Large pot – Used to boil pasta with plenty of space.
• Large skillet – For sautéing the vegetables evenly.
• Strainer – To drain pasta before tossing it into the skillet.
• Knife and cutting board – To chop the vegetables evenly.
• Zester or citrus juicer – Optional, for adding fresh lemon juice and zest.

Instructions

Step 1:

I start by boiling the rotini pasta in salted water until just al dente, then drain it and reserve a little pasta water.

Step 2:

In a large skillet, I heat olive oil over medium heat and sauté the garlic until fragrant.

Step 3:

Next, I add the carrots and bell peppers and cook them for a few minutes until slightly softened.

Step 4:

Then I stir in the zucchini and peas and continue to sauté until everything is just tender but still bright and colorful.

Step 5:

I add the cooked pasta to the skillet along with a splash of pasta water and a squeeze of lemon juice to loosen the mixture and bring it all together.

Step 6:

I finish by tossing everything with Parmesan cheese, salt, black pepper, and fresh parsley before serving warm.

Tips

If I have extra veggies in the fridge, I’ll add them in – asparagus, cherry tomatoes, or spinach work great too. For added protein, grilled chicken or chickpeas are perfect. And if I want a creamier version, I stir in a bit of cream or ricotta before serving.

Ways to Serve

Pasta primavera is light enough to serve as a lunch but filling enough for dinner. I often pair it with crusty bread or a simple green salad. It also works well as a colorful side dish for grilled meats or fish.

Frequently Asked Questions

What makes this pasta primavera so fresh and flavorful?

This pasta primavera is packed with seasonal vegetables, garlic, olive oil, and a squeeze of lemon, creating a fresh and flavorful vegetarian dish.

Can I make this ahead of time?

Yes! I often prepare the veggies and pasta separately, then combine them just before serving or gently reheat with a bit of extra olive oil.

Can I use frozen vegetables?

Absolutely. Just be sure to thaw and drain them well so the dish doesn’t become watery.

See You in the Kitchen

I hope you give this pasta primavera a try! It’s a delicious way to enjoy fresh vegetables with minimal fuss and maximum flavor. I’d love to hear what you add or switch up based on what’s in your fridge!

Happy Cooking!

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