Summer Pasta Primavera Recipe
This Summer Pasta Primavera recipe is a vibrant, healthy dish packed with fresh summer vegetables and tender pasta. It's quick to make, full of flavor, and perfect for weeknight dinners or casual gatherings. Loaded with zucchini, cherry tomatoes, bell peppers, and a light olive oil garlic sauce, this vegetarian meal brings out the best of summer produce. A great choice for anyone seeking a fresh and colorful pasta dish.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Vegetarian
Ingredients
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12 oz pasta (penne or farfalle)
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1 tbsp olive oil
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1 small red onion, thinly sliced
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2 garlic cloves, minced
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1 zucchini, sliced
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1 yellow squash, sliced
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1 cup cherry tomatoes, halved
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1 red bell pepper, thinly sliced
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1/2 cup fresh or frozen peas
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Salt and pepper, to taste
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1/4 tsp red pepper flakes (optional)
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1/4 cup grated Parmesan cheese (plus more for serving)
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2 tbsp chopped fresh basil
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Juice of 1/2 lemon
Instructions
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Cook pasta according to package directions. Reserve 1/2 cup of pasta water, then drain and set aside.
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Heat olive oil in a large skillet over medium heat. Sauté red onion and garlic for 1–2 minutes.
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Add zucchini, squash, bell pepper, and cook for 4–5 minutes until tender.
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Stir in cherry tomatoes and peas, cook another 2–3 minutes.
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Add cooked pasta to the skillet. Toss with lemon juice, red pepper flakes, Parmesan, and a splash of pasta water.
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Season with salt and pepper. Mix in chopped basil and serve with extra Parmesan.
Notes
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You can use any pasta shape you like.
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Add grilled chicken or shrimp for extra protein.
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Store leftovers in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 bowl
- Calories: 420 kcal
- Sugar: 6 g
- Sodium: 230 mg
Find it online: https://katyrecipes.com/summer-pasta-primavera-recipe/