Description
This pasta primavera is a vibrant, veggie-packed pasta dish tossed with crisp-tender seasonal vegetables and a light garlic-Parmesan sauce. It’s quick, colorful, and perfect for an easy vegetarian dinner in about 30 minutes.
Ingredients
Scale
- 12 oz penne or farfalle pasta
- 2 Tbsp olive oil
- 2 cloves garlic, minced
- 1 red bell pepper, thinly sliced
- 1 zucchini, sliced into half moons
- 1 yellow squash, sliced into half moons
- 1 cup broccoli florets
- 1 cup cherry tomatoes, halved
- 1/2 cup grated Parmesan cheese
- 1/2 cup heavy cream or half-and-half (optional)
- Salt, to taste
- Black pepper, to taste
- Fresh basil or parsley, for garnish
Instructions
- Boil salted water and cook pasta until al dente. Reserve 1/2 cup pasta water, then drain and set aside.
- Heat olive oil in a large skillet over medium heat. Add garlic and sauté 30 seconds. Add bell pepper, zucchini, yellow squash, and broccoli; cook 5–7 minutes until crisp-tender.
- Stir in cherry tomatoes and cook 2 minutes until just softened. Add cooked pasta and toss.
- If using, pour in cream and mix well. Add reserved pasta water a little at a time for a glossy sauce. Sprinkle in Parmesan and toss until melted and creamy.
- Season with salt and black pepper. Garnish with fresh basil or parsley and serve immediately.
Notes
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 30mg