What vegetables do you put in pasta primavera?

For a really summery, filling meal, use your favorite squash (zucchini or yellow squash), some bell peppers, carrots, asparagus, onion, etc. The options are endless, though! You can use any of your favorite spring or summer vegetables, like snow or snap peas, green beans, cherry tomatoes, etc. Feel free to raid the garden or use up the stash of veggies in your crisper drawer.

What does primavera mean?

Primavera is an Italian word that means "spring," but in cooler climates, most of the vegetables in this great recipe are available closer to early or mid-summer. For many readers, this is more of a summer dish.

How do you make gluten-free pasta primavera?

Fortunately, it's a pretty easy switch! Just use your favorite gluten-free pasta brand. Since the pasta water won't have the same starchiness, you may need to make a very small batch of cornstarch slurry (approximately 1/4 cup water and 1/8 tsp cornstarch). Heat it up in a small pot or microwave it for a couple of minutes first before adding it to the pan to thicken up the pasta sauce.

Pasta Primavera

Name: Pasta Primavera
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Italian
Ingredients: 8 ounces penne pasta; 2 tablespoons extra virgin olive oil; 2 cloves garlic, finely chopped; 1/2 medium red onion, sliced; 1 medium carrot, thinly sliced; 1 medium red bell pepper, thinly sliced; ¼ pound asparagus (about half bunch), trimmed and cut into 2-inch pieces; 1 medium zucchini, cut into quarter-inch slices; 1 cup grape tomatoes, cut in half; 1 teaspoon Italian seasoning; 1/2 teaspoon salt (or to taste); 1/4 teaspoon ground black pepper (or to taste); 1/2 cup parmesan cheese, freshly grated; 1 tablespoon lemon juice; 1 tablespoon fresh parsley, finely chopped

Description

Pasta Primavera is a classic pasta dish that is overflowing with fresh colorful veggies. It is a naturally vegetarian pasta that is perfect for celebrating the abundance of spring or early summer. Better yet? It's quick and easy to make — ready in less than 30 minutes!

Ingredients

8 ounces penne pasta
2 tablespoons extra virgin olive oil
2 cloves garlic, finely chopped
1/2 medium red onion, sliced
1 medium carrot, thinly sliced
1 medium red bell pepper, thinly sliced
¼ pound asparagus (about half bunch), trimmed and cut into 2-inch pieces
1 medium zucchini, cut into quarter-inch slices
1 cup grape tomatoes, cut in half
1 teaspoon Italian seasoning
1/2 teaspoon salt (or to taste)
1/4 teaspoon ground black pepper (or to taste)
1/2 cup parmesan cheese, freshly grated
1 tablespoon lemon juice
1 tablespoon fresh parsley, finely chopped

Cook Mode Prevent your screen from going dark

Instructions

Cook pasta. Bring a large pot of salted water to a boil over medium-high heat. Add penne pasta and cook until al dente (fully cooked but still firm), about 8-10 minutes or according to package directions. Do not overcook the pasta. Turn off the heat and reserve at least ¼ cup of pasta water, then drain the pasta in a colander and let it cool for 1 minute.
Cook veggies. While pasta is cooking, heat oil in a large skillet over medium-high heat until the hot oil sizzles, about 1-2 minutes. Add all vegetables, including garlic, red onion, bell pepper, asparagus, zucchini, and tomatoes, and sauté until softened, about 4-5 minutes.
Season. Add Italian seasoning, salt and pepper. Stir until well combined.
Toss. Add cooked pasta, 1/4 cup reserved pasta water, parmesan cheese, and lemon juice. Reduce heat to low and stir well until the sauce thickens and becomes creamy, about 2-3 minutes.
Serve. Garnish with parsley and serve warm with extra parmesan cheese if desired.

Notes

How to store: Once cooled, store the leftover pasta in an airtight container in the fridge for 3-4 days.

How to reheat: It's easiest to pop your covered leftover container into the microwave and heat for 3-4 minutes or until fully heated through. You can also add the pasta to a large skillet over medium low heat, add a teaspoon or two of water, and cover. Let the pasta warm up for a few minutes, then add some fresh Parmesan cheese and parsley and serve.

How to freeze: The refrigerated leftovers can be frozen for several months, but the vegetables may become slightly soggy and soft after thawing.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Pasta
Method: Stovetop
Cuisine: Italian