Pasta Primavera

by unknown · 4/29/2026

DinnerVegetarianItalianPastaHealthy

A bright and colorful pasta bursting with seasonal vegetables in a light garlic and olive oil sauce.

4 servingsPrep: 15 minCook: 20 minTotal: 35 min

Ingredients

Servings:
4
  • 12 ozpenne or rigatoni
  • 1zucchini, sliced
  • 1 cupcherry tomatoes, halved
  • 1 bunchasparagus, cut into pieces
  • 1bell pepper, sliced
  • 3garlic cloves, minced
  • 3 tbspolive oil
  • 1 lemonlemon zest and juice
  • ¼ cupfresh basil
  • ½ cupParmesan, grated
  • to tastesalt, pepper, red chili flakes

Instructions

  1. 1.Cook pasta in salted water until al dente. Reserve ½ cup pasta water before draining.
  2. 2.Heat olive oil in a large skillet over medium-high heat. Sauté zucchini and asparagus 3–4 minutes.
  3. 3.Add garlic and cherry tomatoes. Cook 2 minutes until tomatoes begin to burst.
  4. 4.Toss in drained pasta with a splash of pasta water, lemon zest and juice. Stir to combine.
  5. 5.Finish with basil, Parmesan, and chili flakes. Season and serve.

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