Spring is finally here. The garden is waking up. It is the perfect time for a fresh and vibrant meal. You deserve something light but satisfying after a long day.
This easy pasta primavera brings all the colors of the rainbow to your table. It is quick enough for any busy Tuesday. Your family will love the tender veggies and simple sauce.
Why You’ll Love This Recipe
This recipe is a total winner for busy families. You can get dinner on the table in under 40 minutes. It uses simple ingredients you likely have in your kitchen right now.
It is a great way to use up seasonal produce. The colors are so bright and cheerful. Even picky eaters find it hard to resist these tender, buttery vegetables. It feels like a celebration of spring on a plate.
Simple Cooking Steps
Making this dish is very straightforward. You boil the pasta while you sauté the veggies. Everything comes together in one big skillet at the end. It is beginner-friendly and fast. You do not need any fancy tools to make this work.
Ingredients You’ll Need
Most of these items are fresh produce and pantry staples. You can find everything at your local grocery store.
- 12 oz dried penne pasta
- 2 tablespoons extra virgin olive oil
- 2 cloves garlic, minced
- 1/2 small yellow onion, diced
- 1 large carrot, julienned
- 1 cup broccoli florets, bite-sized
- 1 medium zucchini, sliced into half-moons
- 1 red bell pepper, thinly sliced
- 1/2 cup frozen peas, thawed
- 1 cup cherry tomatoes, halved
- 1/2 cup grated Parmesan cheese
- 1 tablespoon fresh lemon juice
- 1/4 cup fresh basil leaves, chiffonade
- 1/4 teaspoon red pepper flakes
- Salt and black pepper to taste
Step-by-Step Directions
- Bring a large pot of salted water to a boil and cook pasta according to package directions until al dente.
- While pasta cooks, heat olive oil in a large skillet over medium-high heat.
- Add onion and carrots to the skillet; sauté for 2 minutes.
- Add broccoli, zucchini, and bell pepper; sauté for 3-4 minutes until vegetables are crisp-tender.
- Stir in minced garlic, cherry tomatoes, peas, and red pepper flakes; cook for 1-2 minutes until tomatoes begin to soften.
- Reserve 1/2 cup of pasta cooking water, then drain the pasta.
- Add the cooked pasta to the skillet with the vegetables.
- Pour in the reserved pasta water, lemon juice, and half of the Parmesan cheese; toss well to emulsify the sauce and coat the pasta.
- Season with salt and black pepper to taste.
- Garnish with remaining Parmesan cheese and fresh basil before serving.
Best Ways to Enjoy It
Serve this pasta in big, warm bowls. It looks beautiful on a brightly set table. You can pair it with a simple side salad. A piece of crusty garlic bread is also a great addition.
For a special touch, add a glass of chilled white wine. Sit out on the patio if the weather is nice. It is the ultimate spring comfort food for your family.
Storage & Reheating
Leftovers keep well in the fridge for 3 to 4 days. Store them in an airtight container to keep them fresh. You can reheat a portion in the microwave for a quick lunch. Add a splash of water to keep the pasta moist.
If you have time, reheat it in a skillet. Use a low heat and a little olive oil. This helps the vegetables keep their nice texture and color. It is a great meal prep option for the week.
Tips for Best Results
- Don’t skip the pasta water. It helps the sauce coat every noodle perfectly.
- Chop all your vegetables before you start. The cooking goes very fast.
- Use a large skillet so the veggies have room to brown.
- Keep the vegetables crisp-tender. Mushy veggies will ruin the fresh feel.
- Add a handful of fresh spinach for extra greens.
- Use freshly grated parmesan for the best flavor and melting.
- For a spring gathering, double the recipe to feed a crowd.
- Swap the penne for fusilli or bowtie pasta if you like.
Ways to Switch It Up
- Add grilled chicken or shrimp for extra protein.
- Use gluten-free pasta to make this dish allergy-friendly.
- Swap the zucchini for asparagus in early spring.
- Add a dollop of ricotta cheese for a creamier finish.
- Use red onion instead of yellow for a sharper bite.
Common Questions
Can I use frozen vegetables?
Yes, you can use frozen veggies if needed. Frozen peas work perfectly in this recipe. Other frozen vegetables might be a bit softer than fresh ones. Just make sure to thaw them first.
Is this recipe good for meal prep?
This is an excellent choice for meal prep. It stays fresh in the fridge for several days. The flavors actually meld together nicely overnight. It is a healthy and filling lunch option.
How do I know when the veggies are done?
You want them to be bright in color and slightly firm. Poke a carrot with a fork to check. It should go in easily but still have a bite. Overcooked veggies will lose their beautiful spring colors.
I hope this fresh pasta brings a little sunshine to your kitchen. It is one of my favorite ways to celebrate the new season. Enjoy every bite with the people you love.
— Lidia
Pasta Primavera
Ingredients
- 12 oz dried penne pasta
- 2 tablespoons extra virgin olive oil
- 2 cloves garlic , minced
- 1/2 small yellow onion, diced
- 1 large carrot , julienned
- 1 cup broccoli florets, bite-sized
- 1 medium zucchini , sliced into half-moons
- 1 red bell pepper, thinly sliced
- 1/2 cup frozen peas, thawed
- 1 cup cherry tomatoes, halved
- 1/2 cup grated Parmesan cheese
- 1 tablespoon fresh lemon juice
- 1/4 cup fresh basil leaves, chiffonade
- 1/4 teaspoon red pepper flakes
- Salt and black pepper to taste
Instructions
- Bring a large pot of salted water to a boil and cook pasta according to package directions until al dente.
- While pasta cooks, heat olive oil in a large skillet over medium-high heat.
- Add onion and carrots to the skillet; sauté for 2 minutes.
- Add broccoli, zucchini, and bell pepper; sauté for 3-4 minutes until vegetables are crisp-tender.
- Stir in minced garlic, cherry tomatoes, peas, and red pepper flakes; cook for 1-2 minutes until tomatoes begin to soften.
- Reserve 1/2 cup of pasta cooking water, then drain the pasta.
- Add the cooked pasta to the skillet with the vegetables.
- Pour in the reserved pasta water, lemon juice, and half of the Parmesan cheese; toss well to emulsify the sauce and coat the pasta.
- Season with salt and black pepper to taste.
- Garnish with remaining Parmesan cheese and fresh basil before serving.
