Fresh Vegetable Pasta Primavera for a Light Dinner
Vegetarian Pasta Primavera features tender pasta tossed with colorful vegetables, garlic, olive oil, and fresh herbs for a light and vibrant meal.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
Ingredients
12 ounces penne or rotini pasta
2 tablespoons olive oil
2 cloves garlic, minced
1 cup broccoli florets
1 cup sliced zucchini
1 cup sliced bell peppers
1/2 cup thinly sliced carrots
1 cup cherry tomatoes, halved
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup grated Parmesan cheese optional
1/4 cup fresh basil or parsley, chopped
Instructions
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Bring a large pot of salted water to a boil.
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Cook pasta according to package directions until tender with slight firmness.
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Reserve 1/2 cup pasta cooking water and drain pasta.
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Heat olive oil in a large skillet over medium heat.
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Add carrots and broccoli and cook for several minutes.
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Add zucchini and bell peppers and continue cooking until slightly tender.
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Stir in garlic and cook briefly until fragrant.
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Add cherry tomatoes and season with salt and pepper.
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Add cooked pasta to the skillet and toss gently.
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Add a few spoonfuls of reserved pasta water if needed.
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Stir in fresh herbs and sprinkle with Parmesan cheese.
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Serve immediately.
Notes
Roasted vegetables can add deeper flavor to the dish.
A pinch of red pepper flakes introduces gentle warmth.