Go Back
easy pasta primavera recipe
Milica

Pasta Primavera - One Pot Recipe

When it comes to Italian cooking, Pasta Primavera stands out as a celebration of fresh, seasonal vegetables combined with the simplicity of pasta. It’s perfect for vegetarians and can easily be made vegan with a few substitutions.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian
Calories: 400
Ingredients Method Notes

Ingredients
  

For the Vegetables:
  • 1 cup broccoli florets
  • 1 cup julienned carrots
  • 1 cup snap peas or frozen peas
  • 1 zucchini sliced into half-moons
  • 1 red bell pepper thinly sliced
For the Pasta:
  • 12 ounces spaghetti linguine, or penne (use gluten-free pasta if needed)
For the Garlic Olive Oil Sauce:
  • 3 tablespoons olive oil
  • 4 garlic cloves minced
  • 1/2 teaspoon red chili flakes optional
  • Juice and zest of 1 lemon
  • Salt and pepper to taste
Garnish:
  • Fresh parsley or basil chopped
  • Vegan Parmesan or regular Parmesan for vegetarians
  • A drizzle of olive oil optional

Method
 

  1. Chop and slice the vegetables into uniform pieces to ensure even cooking. Bring a large pot of salted water to a boil.
  2. Once the water is boiling, blanch the broccoli, carrots, and snap peas (or frozen peas) for 2–3 minutes. Drain and set aside.
  3. Cook for 3–4 minutes until they’re slightly softened but still vibrant.
  4. In the same pot of boiling water, cook the pasta according to the package instructions until al dente. Reserve 1/4 cup of pasta water before draining.
  5. Drizzle the pasta with a touch of olive oil to prevent sticking while you finish the sauce.
Make the Garlic Olive Oil Sauce
  1. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 30 seconds, stirring constantly to prevent burning. For a touch of heat, sprinkle in the red chili flakes.
  2. Add the blanched and sautéed vegetables to the skillet, tossing them in the garlic-infused oil.
  3. Stir in the lemon juice and zest, which brighten the dish with a hint of acidity. Season with salt and pepper to taste.
  4. Add the cooked pasta to the skillet with the vegetables and sauce. Toss everything together until the pasta is well-coated in the light, garlicky oil.
  5. Use the reserved pasta water, a tablespoon at a time, to adjust the consistency if needed.

Notes

  1. Use Fresh, Seasonal Vegetables: The beauty of Pasta Primavera lies in its adaptability. Feel free to swap the listed vegetables for whatever is in season — such as asparagus, cherry tomatoes, or mushrooms.
  2. Cook Vegetables Just Right: Overcooking vegetables can dull their color and texture. Aim for a crisp-tender bite to keep the dish vibrant.
  3. Choose the Right Pasta: Long pasta like spaghetti or linguine works well for light sauces, but penne or farfalle are great options if you prefer shorter pasta shapes.