Description
Looking for the best pasta primavera recipe? This one is quick, easy, healthy, and full of color perfect for spring dinner ideas! Whether you’re feeding a crowd or meal prepping lunch, this fresh veggie pasta is one of the best simple meals to make!
Ingredients
Scale
- 12 oz rotini pasta
- 1 zucchini, chopped
- 1 carrot, chopped
- 1 red bell pepper, chopped
- 1/2 cup green peas
- 2 garlic cloves, minced
- 3 tbsp olive oil
- 1/4 cup grated Parmesan cheese
- 1 tbsp lemon juice
- Salt and pepper to taste
- 2 tbsp fresh parsley, chopped
Instructions
- Cook pasta in salted water until al dente. Reserve 1/4 cup pasta water and drain.
- Sauté garlic in olive oil in a skillet over medium heat until fragrant.
- Add carrots and bell peppers, cook until slightly tender.
- Stir in zucchini and peas, cook until vegetables are just tender.
- Add cooked pasta, lemon juice, and pasta water. Toss to combine.
- Mix in Parmesan cheese, salt, pepper, and parsley. Serve warm.
Notes
- Swap in seasonal vegetables like asparagus or tomatoes.
- Add grilled chicken or chickpeas for protein.
- Use gluten-free pasta if needed.
- Stir in a spoonful of cream for a richer version.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Lunch or Dinner
- Method: Stovetop
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1 plate
- Calories: 420
- Sugar: 6g
- Sodium: 320mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 6g
- Protein: 13g
- Cholesterol: 8mg