Pasta Primavera Recipe with Zucchini and Cherry Tomatoes
Pasta Primavera features tender pasta tossed with a colorful mix of sautéed fresh vegetables, olive oil, garlic, and Parmesan for a light and flavorful meal.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
Ingredients
12 ounces penne or fettuccine pasta
2 tablespoons extra virgin olive oil
2 cloves garlic minced
1 small zucchini sliced
1 red bell pepper sliced
1 cup broccoli florets
1 medium carrot thinly sliced
1 cup cherry tomatoes halved
1/2 cup freshly grated Parmesan cheese
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh parsley
1 tablespoon lemon juice optional
Salt and freshly ground black pepper to taste
Red pepper flakes optional
Instructions
-
Cook pasta in salted boiling water until al dente reserving 1 cup pasta water.
-
Heat olive oil in a large skillet over medium heat.
-
Sauté carrots and broccoli for 3 to 4 minutes.
-
Add zucchini and bell pepper and cook until tender but crisp.
-
Stir in garlic and cook briefly then add cherry tomatoes.
-
Add drained pasta to skillet and toss adding pasta water as needed.
-
Stir in Parmesan and fresh herbs.
-
Season with salt pepper and optional lemon juice.
-
Serve immediately.
Notes
Cook vegetables in stages for best texture.
Reserve pasta water to create a light sauce.
Customize vegetables based on season.