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Vegetable Primavera Pasta

A bowl of Vegetable Primavera Pasta with zucchini, broccoli, and tomatoes, topped with parmesan.
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A simple and healthy pasta dish loaded with fresh spring vegetables.

Ingredients

Scale
  • 8 ounces pasta
  • 2 tablespoons olive oil
  • 1 clove garlic, minced
  • 1 cup broccoli florets
  • 1 cup chopped zucchini
  • 1 cup chopped bell pepper (any color)
  • 1/2 cup cherry tomatoes, halved
  • 1/4 cup grated Parmesan cheese
  • Salt and black pepper to taste

Instructions

  1. Cook pasta according to package directions. Drain, reserving about 1/2 cup of pasta water.
  2. While pasta cooks, heat olive oil in a large skillet over medium heat.
  3. Add garlic and cook until fragrant, about 30 seconds.
  4. Add broccoli, zucchini, and bell pepper. Cook, stirring occasionally, until vegetables are tender-crisp, about 5-7 minutes.
  5. Stir in cherry tomatoes and cook for 1-2 minutes more, until slightly softened.
  6. Add the drained pasta to the skillet with the vegetables.
  7. Toss to combine. Add a splash of the reserved pasta water if the pasta seems dry.
  8. Stir in Parmesan cheese, salt, and pepper.
  9. Serve immediately.

Notes

  • You can use any pasta shape you like.
  • Feel free to add other vegetables such as asparagus, peas, or spinach.
  • For a vegan option, omit the Parmesan cheese or use a vegan alternative.

Nutrition

Keywords: Vegetable Primavera Pasta, pasta recipe, vegetarian pasta, spring vegetables, easy dinner, healthy pasta

Find it online: https://www.meltitclean.com/vegetable-primavera-pasta/