Pasta Primavera – A Vibrant, Vegetable-Loaded Pasta Fiesta

Name: Pasta Primavera – A Vibrant, Vegetable-Loaded Pasta Fiesta
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Ingredients: Pasta & Base:- 400 g pasta of your choice (penne, spaghetti, fettuccine, fusilli) Recipes by Elina +1 Salt & water for boiling pasta; Vegetables & Veggie Mix (feel free to customize) 1 small zucchini, sliced or cut into half-moons Medium carrot, thinly sliced or julienned (optional) 1 cup broccoli florets The Italian Chef +1 1 bell pepper (yellow or red), sliced strips (optional) Recipes by Elina +1 1 cup peas (fresh or frozen) 1 handful cherry tomatoes (halved) — optional but adds freshness & acidity Times Food +1 2 cloves garlic, minced 2–3 tbsp extra virgin olive oil (or butter + olive oil combo); Sauce & Finishing (choose based on preference) Two common styles: light oil–herb or creamy Parmesan.; Option A — Light & Fresh Olive oil + garlic + a squeeze of lemon juice + fresh herbs (parsley or basil) + salt & pepper; Option B — Creamy Parmesan Style ¼–½ cup cream (or milk/cream alternative) — optional for richer taste ½ cup freshly grated Parmesan cheese (or more, to taste) Optional: a little butter for richness, fresh herbs, a splash of pasta cooking water to loosen sauce if needed.; Seasoning & Garnish Salt & freshly ground black pepper, to taste Fresh parsley or basil, chopped Optional: a pinch of red pepper flakes for a subtle kick Extra Parmesan for topping

Pasta Primavera is a bright, fresh, and healthy pasta dish loaded with seasonal vegetables, tossed in a light olive oil or cream-parmesan sauce — a perfect meal for spring, summer, or anytime you crave something wholesome yet comforting. This easy, colorful pasta brings together crisp zucchini, broccoli, bell peppers, peas and more with al dente pasta for a delicious vegetarian main course.

Nov 26, 2025 - 11:24

Nov 27, 2025 - 16:36

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Pasta Primavera – A Vibrant, Vegetable-Loaded Pasta Fiesta

Prep Time 15 min

Cook Time 25 min

Serving 4

Difficulty Easy

Pasta Primavera is a classic pasta dish celebrated for its vibrant medley of vegetables and its flexibility. It’s ideal when you want something light yet fulfilling — the vegetables bring freshness and color, while the pasta delivers comfort. Traditionally, this dish bursts with “spring” produce — but you can adjust veggies to your taste or seasonal availability.

This recipe works beautifully as a weeknight dinner, lunch, or even a quick family meal. It’s easy to customize (vegetarian, lighter, cream-based or olive oil based), and makes a wholesome, balanced dish when paired with some fresh herbs and cheese.

Ingredients

Pasta & Base:- 400 g pasta of your choice (penne, spaghetti, fettuccine, fusilli) Recipes by Elina +1 Salt & water for boiling pasta
Vegetables & Veggie Mix (feel free to customize) 1 small zucchini, sliced or cut into half-moons Medium carrot, thinly sliced or julienned (optional) 1 cup broccoli florets The Italian Chef +1 1 bell pepper (yellow or red), sliced strips (optional) Recipes by Elina +1 1 cup peas (fresh or frozen) 1 handful cherry tomatoes (halved) — optional but adds freshness & acidity Times Food +1 2 cloves garlic, minced 2–3 tbsp extra virgin olive oil (or butter + olive oil combo)
Sauce & Finishing (choose based on preference) Two common styles: light oil–herb or creamy Parmesan.
Option A — Light & Fresh Olive oil + garlic + a squeeze of lemon juice + fresh herbs (parsley or basil) + salt & pepper
Option B — Creamy Parmesan Style ¼–½ cup cream (or milk/cream alternative) — optional for richer taste ½ cup freshly grated Parmesan cheese (or more, to taste) Optional: a little butter for richness, fresh herbs, a splash of pasta cooking water to loosen sauce if needed.
Seasoning & Garnish Salt & freshly ground black pepper, to taste Fresh parsley or basil, chopped Optional: a pinch of red pepper flakes for a subtle kick Extra Parmesan for topping

Nutritional Information

Calories: ~400–450 kcal

Protein: ~12–15 g (from pasta + veggies + cheese)

Carbohydrates: ~55–65 g (mainly from pasta + vegetables)

Fat: ~8–15 g (olive oil, cheese, optional cream/butter)

Fiber: Moderate (vegetables + pasta)

(Nutrition will vary depending on pasta portion, vegetables used, and whether you use cream or butter.):

Directions

How to Make a Simple & Delicious Pasta Primavera

Boil the Pasta
- Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve ½ cup (or a ladle) of pasta cooking water, then drain the pasta.
Sauté the Veggies
- In a large pan or skillet, heat olive oil over medium heat. Add minced garlic — sauté until fragrant (avoid burning).
- Add sliced zucchini, carrots (if using), broccoli florets, bell pepper strips, peas, and cherry tomatoes. Sauté for ~4–6 minutes until vegetables are tender yet still crisp (you want them fresh and colorful). Season with salt and pepper.
Combine Pasta and Veggies
- Add the drained pasta to the pan with the sautéed vegetables. Stir gently to combine.
Add Sauce / Finish
- For a light, fresh version: drizzle a bit more olive oil, add a squeeze of lemon juice (optional), toss with fresh herbs (parsley or basil), adjust salt & pepper, mix. If pasta seems dry — add a splash of the reserved pasta water to loosen.
- For a creamy Parmesan version: lower the heat. Add cream (or a bit of cream/milk), stir in freshly grated Parmesan cheese, and mix until the sauce coats the pasta and veggies nicely. If needed, add a splash of pasta water to achieve the right consistency. Finish with a knob of butter (optional) for extra richness.
Serve Immediately
- Plate the pasta while hot. Garnish with chopped parsley / basil, extra Parmesan, and a sprinkle of freshly ground black pepper. Optionally, add red pepper flakes for some heat.
Enjoy!
- Serve as is, or accompany with a light salad, garlic bread, or some crusty bread.