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Vegetable Primavera Pasta Recipe – Easy Fresh Garden Dinner with Parmesan

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This Vegetable Primavera Pasta is a vibrant, quick, and customizable dinner packed with fresh garden vegetables, tossed with al dente pasta and finished with nutty parmesan. It’s a healthy comfort food perfect for weeknights, potlucks, or any occasion.

Ingredients

Scale
  • 12 oz penne, fusilli, or spaghetti (whole wheat or gluten-free if preferred)
  • 2 tbsp extra virgin olive oil
  • 3 cloves garlic, minced
  • 1 small onion, thinly sliced (red or yellow)
  • 1 red bell pepper, sliced into thin strips
  • 1 yellow bell pepper, sliced into thin strips
  • 1 medium zucchini, halved lengthwise and sliced
  • 1 medium yellow squash, halved and sliced
  • 1 cup broccoli florets, bite-sized pieces
  • 1 cup cherry tomatoes, halved
  • 1 large carrot, peeled and julienned
  • 1/2 cup frozen peas (or fresh)
  • Salt & pepper to taste
  • 1/2 cup reserved pasta water
  • 1/2 cup freshly grated parmesan cheese (plus extra for serving, use vegetarian parmesan if needed)
  • 2 tbsp chopped fresh herbs (basil, parsley, or thyme)

Instructions

  1. Wash and dry all vegetables. Slice bell peppers into thin strips, halve and slice zucchini and yellow squash, cut broccoli into bite-sized florets, halve cherry tomatoes, and peel and julienne the carrot. Chop herbs.
  2. Bring a large pot of salted water to a boil. Add pasta and cook until al dente, 8-10 minutes. Reserve 1/2 cup pasta water, then drain pasta and set aside.
  3. Heat olive oil in a large skillet over medium heat. Add sliced onion and cook 2-3 minutes until soft. Stir in garlic and cook 30 seconds until fragrant.
  4. Add bell peppers, carrot, broccoli, zucchini, and yellow squash. Season with salt and pepper. Sauté 5-6 minutes, stirring often, until veggies are just tender but still bright.
  5. Add cherry tomatoes and peas. Cook another 2-3 minutes, until tomatoes are just starting to soften.
  6. Add drained pasta to the skillet. Pour in reserved pasta water. Toss gently until everything is coated and the sauce clings to the pasta, about 2 minutes.
  7. Stir in grated parmesan and chopped herbs. Toss until cheese melts and herbs are evenly distributed. Taste and adjust salt and pepper as needed.
  8. Serve immediately, topping with extra parmesan and fresh herbs if desired.

Notes

Prep all vegetables before cooking for efficiency. Use high heat for sautéing to caramelize veggies quickly. Add pasta water gradually for a silky sauce. Freshly grated parmesan melts best. Swap in seasonal vegetables or add protein like grilled chicken, shrimp, or chickpeas. For vegan, use nutritional yeast or plant-based cheese. Leftovers store well and can be reheated with a splash of water.

Nutrition

Keywords: vegetable primavera, pasta primavera, vegetarian pasta, garden pasta, easy dinner, healthy pasta, parmesan pasta, spring pasta, summer pasta, weeknight dinner

Find it online: https://hungermind.com/vegetable-primavera-pasta-recipe-easy-fresh-garden-dinner-with-parmesan/