Description
This Summer Pasta Primavera recipe is a vibrant, veggie-packed pasta dish perfect for warm-weather meals. Loaded with seasonal vegetables and tossed with light olive oil and garlic, it's a healthy and flavorful dinner choice the whole family will love.
Ingredients
12 oz pasta (penne or farfalle)
1 tbsp olive oil
2 garlic cloves, minced
1 zucchini, sliced
1 yellow squash, sliced
1 red bell pepper, julienned
1 cup cherry tomatoes, halved
1 cup broccoli florets
1/2 cup peas (fresh or frozen)
1/4 cup grated Parmesan cheese
Salt and black pepper to taste
Fresh basil or parsley for garnish
Juice of half a lemon (optional)
Instructions
Cook pasta according to package directions until al dente. Drain and set aside.
In a large skillet, heat olive oil over medium heat. Add garlic and sauté until fragrant.
Add zucchini, squash, bell pepper, broccoli, and peas. Sauté for 5-7 minutes until just tender.
Stir in cherry tomatoes and cooked pasta. Toss to combine.
Season with salt, pepper, and lemon juice if using.
Sprinkle with Parmesan cheese and garnish with fresh herbs before serving.
Notes
For a vegan version, skip the cheese or use a dairy-free alternative.
Add grilled chicken or shrimp for extra protein.
Use whole wheat or gluten-free pasta as needed.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Pasta
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 380 kcal
- Sugar: 6 g
- Sodium: 220 mg