Description
A vibrant and wholesome pasta dish loaded with fresh seasonal vegetables and tossed in a light, flavorful sauce. This Vegetarian Pasta Primavera is colorful, comforting, and perfect for a satisfying meatless meal.
Ingredients
- 12 oz pasta (penne, fettuccine, or spaghetti)
- 2 tablespoons olive oil
- 3 garlic cloves, minced
- 1 red bell pepper, sliced
- 1 yellow squash, sliced
- 1 zucchini, sliced
- 2 cups broccoli florets
- 1 cup carrots, thinly sliced
- 1 cup cherry tomatoes
- 1/4 cup vegetable broth or reserved pasta water
- 1 teaspoon Italian seasoning
- 2 tablespoons fresh lemon juice
- 1/2 cup grated Parmesan cheese (optional)
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper
- 2 tablespoons fresh basil or parsley, chopped
Instructions
- Cook pasta in salted boiling water until al dente. Reserve 1/2 cup pasta water before draining.
- Heat olive oil in a large skillet over medium heat. Add garlic and sauté until fragrant.
- Add bell pepper, squash, zucchini, broccoli, and carrots. Cook until tender-crisp.
- Stir in cherry tomatoes and cook for 1–2 minutes until slightly softened.
- Season with Italian seasoning, salt, and black pepper.
- Add drained pasta to the skillet along with vegetable broth or reserved pasta water.
- Toss everything together until well combined.
- Stir in fresh lemon juice and sprinkle with Parmesan if using.
- Garnish with chopped basil or parsley before serving.
Notes
- Use any seasonal vegetables available.
- Avoid overcooking vegetables to maintain texture and color.
- Add mushrooms or asparagus for variation.
- Skip Parmesan or use plant-based cheese for a vegan version.
- Refresh leftovers with olive oil or lemon juice before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 430 kcal
- Sugar: 7 g
- Sodium: 380 mg
- Fat: 14 g
- Saturated Fat: 3 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 62 g
- Fiber: 6 g
- Protein: 14 g
- Cholesterol: 10 mg
