Description
Summer Vegetable Primavera is a vibrant and healthy pasta dish that celebrates fresh summer produce like zucchini, cherry tomatoes, bell peppers, and corn. Tossed in a light garlic and Parmesan sauce with fresh herbs, this vegetarian Italian recipe is perfect for a quick and delicious dinner that highlights crisp vegetables and bright flavors.
Ingredients
Pasta
- 12 oz penne, spaghetti, or linguine
Vegetables
- 1 small zucchini, sliced
- 1 yellow squash, sliced
- 1 red bell pepper, sliced
- 1 cup cherry tomatoes, halved
- 1 cup fresh or frozen corn
- ½ small red onion, sliced
Sauce and Seasonings
- 2 tbsp olive oil
- 3 cloves garlic, minced
- ½ tsp Italian seasoning
- ½ tsp salt
- ¼ tsp black pepper
- Red pepper flakes, optional
- ½ cup reserved pasta water
- 1 tbsp fresh lemon juice
Cheese and Herbs
- ½ cup grated Parmesan cheese
- ¼ cup fresh basil, chopped
- 2 tbsp fresh parsley, chopped
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add your choice of pasta (penne, spaghetti, or linguine) and cook according to the package directions until al dente. Before draining, reserve ½ cup of the pasta cooking water, then drain the pasta and set aside.
- Sauté the Vegetables: While the pasta cooks, heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the sliced red onion, bell pepper, zucchini, and yellow squash. Cook for 4 to 5 minutes, stirring occasionally, until the vegetables start to soften but remain crisp.
- Add Garlic and Remaining Veggies: Add the minced garlic, halved cherry tomatoes, corn, Italian seasoning, salt, black pepper, and optional red pepper flakes to the skillet. Continue cooking for another 3 to 4 minutes until the tomatoes soften and the veggies are tender-crisp.
- Toss Pasta with Vegetables: Add the cooked pasta to the skillet with the vegetables. Toss everything together to combine evenly.
- Create the Sauce: Gradually add the reserved pasta water a little at a time, tossing continuously, until a light sauce coats the pasta and vegetables.
- Finish with Cheese and Herbs: Stir in the grated Parmesan cheese, fresh lemon juice, chopped basil, and parsley. Toss well to combine all the flavors.
- Serve: Serve the Summer Vegetable Primavera warm, garnished with extra Parmesan cheese and fresh basil if desired.
Notes
- Use any combination of fresh summer vegetables you have available, such as asparagus or peas.
- Add grilled chicken, shrimp, or white beans for extra protein if desired.
- Be careful not to overcook the vegetables to maintain a pleasant crisp texture.
- For a vegan version, substitute Parmesan cheese with nutritional yeast or vegan Parmesan alternatives.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently to preserve texture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course, Pasta, Dinner, Vegetarian
- Method: Stovetop
- Cuisine: Italian, Mediterranean
