Print

Vegetable Primavera Pasta – Fast, Fresh, and Flavorful

Vegetable Primavera Pasta in a bowl with colorful veggies and Parmesan
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This easy Vegetable Primavera Pasta is a colorful, veggie-packed dinner ready in 30 minutes. Crisp-tender vegetables, garlic, lemon, and Parmesan create a fresh, comforting meal perfect for busy weeknights or family gatherings.

Ingredients

Scale
  • 12 oz penne pasta (or spaghetti, linguine, or your favorite shape)
  • Salt, for cooking pasta
  • 2 tbsp extra-virgin olive oil (plus more if needed)
  • 3 cloves garlic, minced
  • 1 small red onion, thinly sliced
  • 1 red bell pepper, sliced into strips
  • 1 yellow bell pepper, sliced into strips
  • 2 small zucchini, halved and sliced (about 2 cups)
  • 1 small carrot, julienned or thinly sliced (optional)
  • 1 cup cherry tomatoes, halved (or diced Roma tomatoes)
  • 1 cup broccoli florets
  • 1/2 cup snap peas or green beans, trimmed and cut into 1-inch pieces
  • 1/2 cup low-sodium vegetable broth (or reserved pasta water)
  • 1/2 lemon, juiced (plus more for serving)
  • 1/2 cup grated Parmesan cheese (plus extra for serving; sub vegan cheese as needed)
  • 1/4 cup fresh basil leaves, torn
  • Salt and freshly ground black pepper, to taste
  • Red pepper flakes, to taste (optional)

Instructions

1. Wash and dry all vegetables. Slice onion, bell peppers, zucchini, and carrot. Halve cherry tomatoes, cut broccoli into florets, and trim snap peas. Mince garlic.

2. Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions until al dente (8-10 minutes). Reserve 1/2 cup pasta water, then drain.

3. While pasta cooks, heat olive oil in a large skillet over medium-high heat. Add onion and cook for 2 minutes until softened. Stir in garlic and cook for 30 seconds until fragrant.

4. Add bell peppers, zucchini, and carrot. Sauté for 3-4 minutes, stirring occasionally. Add broccoli and snap peas, cook for another 2-3 minutes.

5. Add cherry tomatoes and cook for 1 minute until just softened.

6. Pour in vegetable broth (or reserved pasta water) and lemon juice. Season with salt, pepper, and red pepper flakes. Simmer for 1-2 minutes.

7. Add drained pasta to skillet with veggies and sauce. Toss gently, adding more pasta water if needed. Sprinkle in Parmesan cheese and half the basil. Toss again.

8. Taste and adjust seasoning with more salt, pepper, lemon juice, or Parmesan as desired.

9. Serve in bowls or on a platter. Top with remaining basil, extra Parmesan, and a squeeze of lemon.

Notes

For vegan or gluten-free adaptations, swap Parmesan for plant-based cheese and use gluten-free pasta. Don’t overcrowd the pan—cook veggies in batches if needed. Reserve pasta water to help create a silky sauce. Taste and adjust seasoning before serving. Leftovers keep well for up to 3 days in the fridge.

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