Easy Pasta Primavera Recipe
Okay, so listen up, because I’m about to let you in on a little secret: this isn’t just any pasta dish. This Easy Pasta Primavera Recipe is basically sunshine on a plate, and it’s about to become your new go-to when you need something quick, healthy-ish, and totally satisfying. Trust me, even picky eaters will be back for seconds. It’s packed with veggies and coated in a light, lemony sauce that makes you feel good from the inside out.
Oh man, where do I even start? My husband, bless his heart, is the least adventurous eater I know, but even he inhales this stuff. Last week, I made a double batch and he took the leftovers for lunch every. single. day. And the kids? Forget about it. They actually fight over the broccoli (I know, I didn’t believe it either). It’s become a standing Tuesday night thing at our place. Honestly, sometimes I just throw in whatever veggies are about to go bad in the fridge – it’s a total clean-out-the-crisper miracle!
Why You’ll Love This Easy Pasta Primavera Recipe
- It’s seriously fast. Like, dinner-on-the-table-in-under-30 minutes fast.
- You can throw in any veggies you have lying around. Seriously, anything. Don’t have peas? Use green beans. Zucchini turning soft? Toss it in!
- It’s surprisingly healthy. All those veggies cancel out the pasta, right? Right?!
- Even your picky eaters will devour it. It’s like magic, I swear.
- It’s just so dang cheerful! It makes you happy just looking at it.
How to Make It
Okay, so first things first: get a big pot of salted water boiling. Like, seriously salted – it makes a difference! While that’s happening, chop up all your veggies. I usually go for broccoli, carrots, bell peppers, and peas, but honestly, anything goes.
Once the water’s boiling, throw in your pasta. I like using penne or farfalle, but really, any pasta shape will work. Cook it until it’s al dente – you know, with a little bite to it. Nobody likes mushy pasta.
While the pasta’s cooking, heat up some olive oil in a big skillet. Add some garlic and cook it until it smells amazing – but don’t let it burn! Burnt garlic is the worst. Then, throw in all your veggies and cook them until they’re tender-crisp. You want them to still have a little crunch.
Once the pasta’s cooked, drain it (but save some of the pasta water!) and add it to the skillet with the veggies. Then, toss in some lemon juice, Parmesan cheese, and a little bit of that pasta water. The pasta water helps the sauce cling to the pasta – it’s like a secret weapon! Season with salt and pepper to taste, and that’s it! You’re done! See? Easy peasy. Sprinkle some fresh parsley on top if you’re feeling fancy.
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Ingredient Notes
- Pasta: I usually use penne because that’s what the kids like, but honestly, any shape works. I’ve even used those weird corkscrew ones when I was feeling adventurous.
- Broccoli: The key is to not overcook it. Nobody wants mushy broccoli. I usually throw it in towards the end so it stays nice and green.
- Carrots: I like to peel them and slice them thinly so they cook evenly. You can also use baby carrots if you’re feeling lazy (no judgment here).
- Bell peppers: Any color works, but I usually go for red or yellow because they’re sweeter. Green peppers are fine too, just not my fave.
- Peas: Frozen peas are totally fine. I usually just throw them in at the very end so they don’t get all mushy.
- Garlic: Fresh garlic is a must! Don’t even think about using that jarred stuff. It’s just not the same.
- Lemon juice: Freshly squeezed is always best, but if you’re in a pinch, bottled lemon juice will work. Just don’t use too much or it’ll be too sour.
- Parmesan cheese: This adds a nice salty, cheesy flavor. I usually grate it fresh, but the pre-grated stuff is fine too.
- Olive oil: Extra virgin olive oil is always best, but regular olive oil will work too.
- Salt and pepper: Season to taste! Don’t be afraid to add a little extra.
- Pasta water: Don’t skip this! It helps the sauce cling to the pasta and makes it extra creamy. I learned that trick from my Italian grandma.
Recipe Steps:
- Boil: Bring a large pot of salted water to a boil.
- Cook Pasta: Add pasta and cook until al dente, then drain, reserving some pasta water.
- Sauté: Sauté garlic in olive oil until fragrant.
- Add Veggies: Add chopped vegetables and cook until tender-crisp.
- Combine: Add the drained pasta to the skillet with the veggies.
- Season: Toss in lemon juice, Parmesan cheese, and pasta water; season with salt and pepper.
- Serve: Serve immediately, garnished with fresh parsley if desired.
What to Serve It With
Honestly, this is a great one-dish meal, but if you’re feeling fancy, you could serve it with a side salad or some crusty bread. Garlic bread is always a good idea!
Tips & Mistakes
- Don’t overcook the pasta! Nobody likes mushy pasta. Al dente is the way to go.
- Don’t burn the garlic! Burnt garlic is the worst. Keep a close eye on it and take it off the heat as soon as it starts to brown.
- Don’t be afraid to experiment with different veggies! This recipe is super versatile, so feel free to throw in whatever you have on hand.
- If the sauce is too dry, add a little more pasta water.
- If the sauce is too thin, cook it down for a few minutes until it thickens up.
Storage Tips
Okay, so leftovers will keep in the fridge for up to three days. Just store them in an airtight container. Honestly, I sometimes eat it cold straight from the fridge for breakfast. Don’t judge me! It’s surprisingly good! If you want to reheat it, just microwave it for a minute or two, or heat it up in a skillet on the stove.
Variations and Substitutions
Okay, so this recipe is super flexible. If you don’t have Parmesan cheese, you can use Pecorino Romano. If you don’t have lemon juice, you can use a little bit of white wine vinegar. If you don’t have any fresh veggies, you can use frozen ones. Just make sure to thaw them out first. Once, I even used a can of mixed veggies when I was really desperate – it wasn’t the best, but it worked in a pinch! You can also add some protein to this dish. Grilled chicken, shrimp, or sausage would all be delicious. Or, if you’re vegetarian, you could add some chickpeas or white beans.
Frequently Asked Questions
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Easy Pasta Primavera Recipe
Ingredients
Main Ingredients
- 12 oz pasta penne or your choice
- 2 tbsp olive oil
- 1 cup broccoli florets
- 1 cup bell pepper sliced
- 1 cup zucchini sliced
- 1 cup cherry tomatoes halved
- 2 cloves garlic minced
- 1 tsp dried Italian herbs
- 0.5 tsp salt or to taste
- 0.5 tsp black pepper freshly ground
- 0.25 cup Parmesan cheese grated, plus more for serving
- 2 tbsp fresh basil chopped
Instructions
Preparation Steps
- Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
- Add broccoli, bell peppers, and zucchini to the skillet. Cook for 5-7 minutes until the vegetables are tender-crisp.
- Stir in cherry tomatoes, Italian herbs, salt, and black pepper. Cook for an additional 2 minutes.
- Add the cooked pasta to the skillet and toss to combine with the vegetables.
- Remove from heat and stir in Parmesan cheese until melted. Garnish with fresh basil before serving.
Notes
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