why make this recipe
Vegetarian Pasta Primavera is bright, quick, and full of fresh veg. It cooks fast and works for weeknight dinners or a light lunch. If you want more ideas for easy meat-free meals, see simple vegetarian dishes for easy picks.
introduction
This pasta mixes cooked pasta with sautéed bell pepper, zucchini, yellow squash, broccoli, and cherry tomatoes. You get a fresh plate with soft pasta and crisp veg. If you like green sides, try a warm take on a broccoli pasta salad for another simple option.
how to make Vegetarian Pasta Primavera
Follow the steps below and keep the heat medium so the veg stays bright. You can change vegetables as you like. For ideas on adding other vegetables and broths, read some vegetarian stew ideas that show how vegetables cook well together.
Ingredients :
- 8 oz pasta (fusilli, penne, or spaghetti)
- 2 tablespoons olive oil
- 1 bell pepper, sliced
- 1 zucchini, sliced
- 1 yellow squash, sliced
- 1 cup cherry tomatoes, halved
- 1 cup broccoli florets
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Grated Parmesan cheese (optional)
- Fresh basil for garnish (optional)
Directions :
- Cook the pasta according to package instructions. Drain and set aside.
- In a large skillet, heat olive oil over medium heat.
- Add bell pepper, zucchini, yellow squash, and broccoli. Sauté for 5-7 minutes until veggies are tender.
- Stir in garlic and Italian seasoning, cooking for an additional minute.
- Add cherry tomatoes and cooked pasta to the skillet, mixing to combine. Season with salt and pepper.
- Serve hot, garnished with Parmesan cheese and fresh basil if desired.
how to serve Vegetarian Pasta Primavera
Serve it hot from the pan. Add grated Parmesan or a drizzle of olive oil on top. A light green salad or toasted bread fits well. For a creamy side idea, see a note about creamy garlic parmesan pasta for pairing tips (skip the meat to keep it vegetarian).
how to store Vegetarian Pasta Primavera
Cool the pasta to room temperature, then place it in an airtight container. Store in the fridge for up to 3 days. Reheat gently in a pan with a splash of water or olive oil. Do not refreeze after it sits in the fridge.
tips to make Vegetarian Pasta Primavera
- Use firm but fresh vegetables so they hold shape.
- Cook pasta until just al dente; it will not get mushy when mixed.
- Save a little pasta water to loosen the sauce if needed.
- Add lemon juice or zest for bright flavor.
- For fast weeknight tips and time-saving steps, you can follow some 30-minute creamy garlic pasta tips that apply to quick pasta cooking.
Serving Ideas (if any)
- Serve with crusty bread or garlic toast.
- Toss in cooked beans for more protein.
- Top with toasted pine nuts or a spoon of pesto.
- Pair with a simple leafy salad or roasted vegetables on the side.
Final Thoughts
This Vegetarian Pasta Primavera is simple, fresh, and easy to change. It works for busy nights and for guests. You can swap vegetables and add herbs to match your taste. It is a nice way to eat more vegetables with pasta.
FAQs
Q: Can I use frozen vegetables?
A: Yes. Thaw and drain them, and cook a little longer if needed.
Q: Is this dish gluten free?
A: Yes, if you use gluten-free pasta. The rest of the ingredients are gluten free.
Q: Can I make this ahead?
A: You can cook the pasta and veg and mix them later. Store cooled in the fridge and reheat before serving.
Q: Can I make it vegan?
A: Yes. Skip the Parmesan and use a vegan cheese or nutritional yeast.
Q: How do I keep the vegetables crisp?
A: Cook them on medium heat and do not overcook. Remove from heat when they are tender but still firm.
Conclusion
For another take on this classic, try a detailed version at Love and Lemons’ Pasta Primavera recipe for more vegetable ideas. You can also compare techniques with Cooking Classy’s Pasta Primavera to find the style you like best.
Vegetarian Pasta Primavera
Ingredients
Method
- Cook the pasta according to package instructions. Drain and set aside.
- In a large skillet, heat olive oil over medium heat.
- Add bell pepper, zucchini, yellow squash, and broccoli. Sauté for 5-7 minutes until veggies are tender.
- Stir in garlic and Italian seasoning, cooking for an additional minute.
- Add cherry tomatoes and cooked pasta to the skillet, mixing to combine. Season with salt and pepper.
- Serve hot, garnished with Parmesan cheese and fresh basil if desired.