Vegetable-Packed Pasta Primavera Recipe

Looking for a fresh and vibrant dish that screams summer? This classic Pasta Primavera recipe is your answer! It's the perfect blend of seasonal vegetables and al dente pasta, making it an ideal choice for a quick dinner or a meal prep option for busy weekdays. Whether you're following a healthy lifestyle or just want a light and satisfying meal, this easy Pasta Primavera is sure to delight.

If you're seeking a vegan option, this healthier twist on Pasta Primavera does not compromise on flavor! It features colorful roasted vegetables and a garlic-infused olive oil that will have your taste buds dancing. For those who love a richer taste, you can easily elevate it to a creamy Pasta Primavera by adding your favorite cream sauce or even Alfredo sauce.

The Best Pasta Primavera for Any Occasion

This Pasta Primavera is a delightful dish that brings together the freshness of spring with its mix of seasonal vegetables, offering a light and refreshing taste. The combination of garlic and olive oil enhances the natural flavors of the vegetables, resulting in a dish that is both simple and satisfying.

Whether you prefer it gluten-free, low-carb, or with protein additions like chicken or shrimp, this versatile recipe can be tailored to meet any dietary requirement.

Ingredients

• 8 ounces pasta of choice (gluten-free if desired)
• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 1 bell pepper, sliced
• 1 zucchini, sliced
• 1 yellow squash, sliced
• 1 cup cherry tomatoes, halved
• 1 cup broccoli florets
• Salt and pepper to taste
• 1/4 cup fresh basil, chopped
• 1/4 cup grated Parmesan cheese (optional)
• 1/2 cup heavy cream or dairy-free alternative (for creamy option)
• Protein of choice (chicken or shrimp, optional)

Instructions

1. Cook the Pasta: In a large pot of boiling salted water, cook the pasta according to package instructions until al dente. Drain and set aside.
2. Sauté the Vegetables: In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant. Then add the sliced bell pepper, zucchini, yellow squash, broccoli, and cherry tomatoes. Cook until the vegetables are tender but still crisp.
3. Combine: Add the cooked pasta to the skillet with the vegetables. Stir in the fresh basil, and season with salt and pepper. If using, pour in the heavy cream for a creamy texture and stir until well combined.
4. Serve: Divide the Pasta Primavera among plates, topping with grated Parmesan cheese if desired. Enjoy hot or at room temperature!

Cook and Prep Times

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes

• Servings: 4 servings
• Calories: 350kcal
• Fat: 10g
• Protein: 12g
• Carbohydrates: 50g