Easy Pasta Primavera Recipe with Seasonal Vegetables

Need dinner fast but still want it to feel fresh and kinda fancy? This easy pasta primavera brings all the color and flavor with hardly any effort. It’s packed with crisp seasonal veggies, tossed with warm pasta and a splash of olive oil for a dish that’s equal parts pretty and satisfying.

Whether you’re digging through the fridge or grabbing a few things from the store, this recipe’s got your back. Mix and match whatever veggies you’ve got on hand. Zucchini, bell peppers, tomatoes, broccoli… they all work. It’s forgiving and super customizable.

Fettuccine is the go-to here but seriously, use what you’ve got. And if you’ve got an Instant Pot? Even better. It cuts down on time and dishes so you can get right to the good part: eating.

Pasta primavera feels like a celebration of everything fresh and good. It’s light but filling and comes together in 25 minutes tops. Add a little basil and Parmesan on top and you’ve got yourself a solid dinner that tastes way fancier than it is.

Try this another Italian recipe: Fettuccine Alfredo!

Why You’ll Love This Recipe

This dish keeps it simple, fresh and fast. It’s perfect for busy nights when you still wanna eat something that feels good and tastes great.

• Quick to make: done in just 25 minutes
• Light and fresh: loaded with seasonal veggies
• Customizable: use whatever’s in your fridge
• Instant Pot friendly: saves time and dishes
• Kid-friendly: mild flavors that still pop
• Healthy: full of fiber, vitamins and good stuff

It’s a no-stress dinner that looks beautiful and tastes even better.

Colorful mix that actually tastes good

Pasta primavera is all about the veggies. Zucchini, bell peppers, cherry tomatoes… each one brings its own texture and flavor to the plate. It’s bright, fresh and full of color.

Every bite gives you a little something different and it all comes together in the best way. It’s a simple way to eat more plants without giving up flavor.

Pasta primavera comes together fast, no matter how you cook it. Stovetop or Instant Pot both work great so just go with what’s easiest.

Prep’s quick, cleanup’s easy and you’ve got dinner on the table in about 25 minutes. Perfect for those nights when you want something healthy but don’t have a ton of time.

Pasta primavera isn’t just nice to look at. It’s packed with colorful veggies that bring fiber, vitamins and all the good stuff. Each bowl gives you a solid mix of carbs, healthy fats and a bit of protein so it actually fills you up.

It’s an easy way to eat more veggies without feeling like you’re eating just veggies. Simple, fresh and satisfying.

Delicious and Healthy Pasta Primavera Recipe

This pasta primavera recipe features al dente fettuccine tossed with a medley of fresh vegetables like bell peppers, zucchini, and cherry tomatoes. It’s light, vibrant, and perfect for a wholesome meal, satisfying both your taste buds and your nutritional needs.

Ingredients

• 8 ounces fettuccine pasta
• 1 medium zucchini, sliced
• 1 bell pepper, sliced
• 1 cup cherry tomatoes, halved
• 1 cup broccoli florets
• 2 cloves garlic, minced
• 3 tablespoons olive oil
• Salt and pepper to taste
• 1/4 cup grated Parmesan cheese (optional)
• Fresh basil for garnish (optional)

Instructions

1. Cook the Pasta: In a large pot of salted boiling water, cook the fettuccine according to the package instructions until al dente. Drain and set aside.
2. Sauté the Vegetables: In a large skillet, heat olive oil over medium heat. Add garlic and sauté for 1 minute until fragrant. Add zucchini, bell pepper, and broccoli, cooking for about 5-7 minutes until tender.
3. Combine: Add the cooked pasta to the skillet with the vegetables. Toss everything together, seasoning with salt and pepper. Cook for an additional 2 minutes to heat through.
4. Serve: Divide the pasta primavera among plates, and sprinkle with Parmesan cheese and fresh basil if desired.

Cook and Prep Times

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes

Nutrition Information

• Servings: 4
• Calories: 320kcal
• Fat: 10g
• Protein: 12g
• Carbohydrates: 45g

Ingredient Substitutions

Don’t have everything listed? No worries. This recipe works with lots of swaps and still tastes bright and flavorful.

• Pasta: swap fettuccine with penne, spaghetti or gluten-free pasta
• Zucchini: sub in yellow squash or eggplant
• Bell pepper: use any color or try thinly sliced carrots
• Broccoli: cauliflower or green beans also work
• Cherry tomatoes: canned diced tomatoes in a pinch
• Parmesan: go with Pecorino or skip it for dairy-free
• Basil: try parsley or a sprinkle of dried Italian herbs

This one’s all about using what you’ve got and making it work.

Serving Suggestions

This pasta primavera shines on its own but it also pairs well with a few extras if you’re looking to round out the meal.

Pair it with:

• a crisp side salad with lemon vinaigrette
• garlic bread or toasted sourdough
• grilled chicken or shrimp for added protein

Top it with:

• a sprinkle of Parmesan or crumbled feta
• fresh herbs like basil or parsley
• a squeeze of lemon for brightness

Simple touches go a long way in making this dish feel extra special.

Storage & Reheating Tips

Leftovers are just as tasty the next day, maybe even better. Here’s how to keep it fresh.

Storage:
Let it cool then pop it into an airtight container. Store in the fridge for up to 3 days.

Reheating:
Warm it up in a skillet over medium heat with a splash of water or olive oil. You can also microwave it if you’re in a rush.

Freezing:
Not ideal for this one. The veggies can get soggy and the pasta might turn mushy. Best to enjoy it fresh or within a few days.

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