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Vegetarian Pasta Primavera

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A fresh and colorful vegetarian pasta primavera loaded with vibrant seasonal vegetables, tender pasta, and a light, flavorful sauce that can be made creamy or kept simple for a wholesome meal.

Ingredients

  • 12 ounces pasta (penne, fettuccine, or spaghetti)
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1 zucchini, sliced
  • 1 yellow squash, sliced
  • 1 red bell pepper, sliced
  • 1 cup broccoli florets
  • 1 cup cherry tomatoes, halved
  • 1/2 cup heavy cream or half-and-half (optional)
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup reserved pasta water
  • Salt, to taste
  • Black pepper, to taste
  • 1/4 cup fresh basil or parsley, chopped

Instructions

  1. Bring a large pot of salted water to a boil and cook the pasta according to package instructions. Reserve 1/4 cup of pasta water before draining.
  2. While the pasta cooks, heat olive oil in a large skillet over medium heat.
  3. Sauté the garlic for about 30 seconds until fragrant.
  4. Add zucchini, yellow squash, bell pepper, and broccoli. Cook for 5–7 minutes until just tender but still slightly crisp.
  5. Stir in the cherry tomatoes and cook for another 1–2 minutes.
  6. If making the creamy version, pour in the heavy cream and let it simmer gently for a few minutes.
  7. Add the cooked pasta to the skillet along with reserved pasta water to help coat everything evenly.
  8. Stir in the grated Parmesan, salt, and black pepper.
  9. Finish with fresh basil or parsley before serving.

Notes

  • Add mushrooms, asparagus, or carrots depending on the season.
  • Mix in white beans or chickpeas for extra protein.
  • Add a squeeze of fresh lemon juice for brightness.
  • For a vegan version, omit cream and Parmesan or use plant-based alternatives.
  • Store leftovers in an airtight container in the refrigerator for up to 4 days.
  • Reheat gently with a splash of water or broth to loosen the sauce.

Nutrition

Find it online: https://cookedbymaya.com/vegetarian-pasta-primavera/