Go Back

Vegetarian Pasta Primavera

This delightful dish combines a medley of colorful fresh vegetables and perfectly cooked pasta for a healthy, vibrant meal that is easy to prepare and clean up.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 350
Ingredients Method Notes

Ingredients
  

Pasta and Oil
  • 8 oz pasta (your choice) Use your favorite type of pasta.
  • 2 tablespoons olive oil For sautéing.
Vegetables
  • 1 cup bell peppers, sliced Use a mix of colors for visual appeal.
  • 1 cup zucchini, sliced
  • 1 cup cherry tomatoes, halved Adds sweetness and color.
  • 1 cup broccoli florets
  • 3 cloves garlic, minced Enhances flavor.
Seasoning
  • 1 teaspoon Italian seasoning
  • to taste Salt and pepper
Garnish and Serving
  • Fresh basil for garnish
  • Parmesan cheese for serving (optional) Leave out for vegan option.

Method
 

Cooking
  1. Cook the pasta according to package instructions until al dente. Drain and set aside.
  2. In a large skillet, heat olive oil over medium heat. Add the minced garlic and sauté for 1 minute.
  3. Toss in the bell peppers, zucchini, broccoli, and cherry tomatoes. Sauté the veggies for about 5-7 minutes, or until tender but still crisp.
  4. Stir in the cooked pasta along with Italian seasoning. Season with salt and pepper to taste.
  5. Toss everything together until well mixed and heated through.
  6. Serve warm, garnished with fresh basil and grated Parmesan cheese if desired.

Notes

Store leftovers in an airtight container in the fridge for 3-4 days. Freezing isn’t recommended for maintaining veggie crispness. A pinch of red pepper flakes can add spice to the dish.