Let’s talk about the kind of dinner that feels like sunshine in a bowl—vibrant, fresh, and just the right amount of fancy (without being fussy). This Pasta Primavera is one of those weeknight wins that looks like you really tried—but secretly, it’s all about fast chopping, quick sautéing, and letting those gorgeous spring veggies shine. Ready to bring some color to your plate?
Why You’ll Love This Recipe
This recipe takes me back to my early chef days, when clients requested “something light but comforting”—Pasta Primavera was always the answer. Now, it’s a staple in my own family’s rotation, especially in spring and summer when the farmers market is bursting with color.
- Quick & fresh—ready in 30 minutes
- Flexible and veggie-packed
- Great for using up whatever’s in your crisper drawer
- Family-approved and elegant enough for guests
- Totally customizable for picky eaters
Ingredients Breakdown
Essentials
- 12 oz pasta (penne, farfalle, or spaghetti all work beautifully)
- 2 tbsp olive oil
- 3 garlic cloves, minced
- 1 cup cherry tomatoes, halved
- 1 zucchini, sliced into half-moons
- 1 yellow squash, sliced into half-moons
- 1 red bell pepper, thinly sliced
- 1 cup broccoli florets
- 1/2 cup grated Parmesan cheese
- Salt and freshly ground black pepper, to taste
- 1/4 tsp crushed red pepper flakes (optional)
- Juice of 1/2 lemon
- Fresh basil or parsley, for garnish
Pro Tips
- Use high-quality olive oil—it’s the base of your flavor.
- Swap in asparagus, snap peas, or mushrooms depending on the season.
- Want a creamy version? Stir in a splash of heavy cream or a dollop of ricotta at the end.
- Gluten-free pasta works perfectly here—just don’t overcook.
- Add grilled chicken, shrimp, or chickpeas for a protein boost.
Step-by-Step Instructions
- Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water before draining.
- While the pasta cooks, heat olive oil in a large skillet over medium heat. Add garlic and cook for 1 minute, just until fragrant.
- Add broccoli, bell pepper, and squash. Sauté for about 5 minutes until they begin to soften.
- Add cherry tomatoes and cook for another 3-4 minutes until they start to burst.
- Season with salt, pepper, crushed red pepper flakes (if using), and a squeeze of lemon juice.
- Add drained pasta to the skillet and toss to combine, adding a splash of reserved pasta water to loosen as needed.
- Remove from heat. Stir in Parmesan cheese and fresh herbs just before serving.
Chef’s Tips and Tricks
- Cut veggies evenly so everything cooks at the same pace.
- Don’t skip the pasta water—it’s liquid gold for silky sauces!
- If your skillet’s crowded, cook the veggies in batches to keep them from steaming.
- Use a microplane for finely grated Parmesan that melts right in.
- Taste as you go—adding lemon and salt at the end brightens everything.
Recipe Variations and Serving Suggestions
- Add grilled chicken or shrimp for extra protein.
- Toss with pesto instead of Parmesan for a herby twist.
- Swap basil for mint for a unique fresh flavor.
- Try shaved pecorino or goat cheese instead of Parmesan.
- Serve with warm focaccia or crusty bread to soak up every drop.
- Chill leftovers and toss with vinaigrette for a Pasta Primavera salad.
FAQs
Can I make this ahead of time?
Yes! You can chop the veggies and even cook the pasta a few hours ahead. Just reheat gently and add a splash of pasta water to revive it.
What’s the best pasta to use?
Short pasta like penne or farfalle catches all those veggie bits, but even spaghetti works well if you prefer it.
How can I make it dairy-free?
Just leave out the cheese or use your favorite dairy-free Parmesan alternative. It’s still bursting with flavor!
Recipe Card
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Ingredients:
- 12 oz pasta
- 2 tbsp olive oil
- 3 garlic cloves, minced
- 1 cup cherry tomatoes, halved
- 1 zucchini, sliced
- 1 yellow squash, sliced
- 1 red bell pepper, sliced
- 1 cup broccoli florets
- 1/2 cup grated Parmesan cheese
- Salt & pepper
- 1/4 tsp red pepper flakes (optional)
- Juice of 1/2 lemon
- Fresh basil, for garnish
Instructions:
- Cook pasta in salted water until al dente. Reserve 1/2 cup pasta water, then drain.
- Heat oil in skillet. Sauté garlic, then add veggies in stages until just tender.
- Add pasta, season, and toss with reserved water and cheese. Finish with lemon juice and herbs.
Nutrition: ~450 calories per serving
Craving more fresh, easy dinners like this? Leave a comment below if you try it, and tag me on Instagram @TheKitchensAid so I can see your beautiful creations! Don’t forget to share it with a friend who needs a little veggie magic in their life.