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Easy Pasta Primavera Recipe with Fresh Garden Vegetables for Perfect Dinner

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A quick and colorful pasta primavera featuring fresh garden vegetables, perfect for a wholesome and effortless dinner. This recipe balances vibrant veggies with tender pasta and a light garlic-herb sauce.

Ingredients

Scale
  • 12 ounces penne or farfalle pasta
  • 3 tablespoons extra virgin olive oil
  • 3 cloves garlic, minced
  • 1 small yellow onion, finely chopped
  • 1 cup cherry tomatoes, halved
  • 1 medium zucchini, sliced into half-moons
  • 1 cup bell peppers, diced (mix of red and yellow)
  • 1 cup asparagus, cut into 1-inch pieces (optional)
  • 1/4 cup fresh basil, roughly chopped
  • Juice of 1 lemon
  • 1/3 cup grated Parmesan cheese, plus extra for serving
  • Salt and freshly ground black pepper, to taste
  • Pinch of red pepper flakes (optional)

Instructions

  1. Bring a large pot of salted water to a boil. Add 12 ounces of pasta and cook according to package instructions until al dente (9-11 minutes). Stir occasionally to prevent sticking. Reserve about 1 cup of pasta water before draining.
  2. While pasta cooks, heat 3 tablespoons of extra virgin olive oil in a large skillet over medium heat. Add minced garlic and chopped onion. Sauté for 2-3 minutes until fragrant and translucent, being careful not to burn the garlic.
  3. Add cherry tomatoes, zucchini, bell peppers, and asparagus (if using). Cook for 5-7 minutes, stirring occasionally, until vegetables are tender but still crisp.
  4. Season with salt, black pepper, and red pepper flakes if desired. Stir to combine.
  5. Drain the pasta and add it directly to the skillet with the vegetables. Toss gently. Add reserved pasta water a little at a time if the mixture seems dry to reach desired consistency.
  6. Remove from heat and stir in chopped fresh basil, lemon juice, and grated Parmesan cheese. Toss until cheese melts and everything is coated.
  7. Taste and adjust seasoning with extra salt, pepper, or lemon juice if needed. Serve immediately with extra Parmesan on the side.

Notes

Do not overcook the vegetables; they should remain tender but crisp. Reserve pasta water to create a silky sauce that clings to the pasta. Use fresh basil at the end to preserve its aroma and flavor. Freshly grated Parmesan melts better than pre-grated. Adjust seasoning with lemon juice and salt to enhance flavor. Vegetables can be prepped a day ahead and stored refrigerated. Frozen vegetables can be used if thawed and drained well.

Nutrition

Keywords: pasta primavera, easy pasta recipe, fresh vegetables, garden vegetables, quick dinner, vegetarian pasta, healthy pasta, spring recipe, summer recipe

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