Pasta primavera is loaded with colorful vegetables and makes a fresh, simple pasta dinner.
Prep 15 min • Cook 20 min • Serves 4
Estimate only. Actual cost varies by store, brand, season, and location.
Recommended for this recipe
A sharp 8-inch knife makes slicing zucchini, squash and peppers fast and even.
Roomy enough to sauté all the vegetables in one layer so they stay crisp-tender.
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Ingredients
- 12 oz penne or rigatoni
- 1 zucchini, sliced
- 1 yellow squash, sliced
- 1 cup cherry tomatoes
- 1 cup broccoli florets
- 1 bell pepper, sliced
- 2 tbsp olive oil
- 2 garlic cloves, minced
- 1/2 cup grated Parmesan
- Salt and black pepper
Instructions
- Cook pasta until al dente.
- Sauté vegetables in olive oil until tender-crisp.
- Add garlic and cook briefly until fragrant.
- Toss vegetables with pasta and Parmesan.
- Season to taste and serve warm.
Tips for the best results
Cook the pasta just to al dente, salt the pasta water well, and save a little pasta water to loosen the sauce if needed. Fresh herbs and Parmesan can add even more flavor at the end.
Shop this recipe
Gives you space to prep all five vegetables before you start cooking.
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