Go Back
Colorful vegetarian Pasta Primavera with fresh vegetables and herbs

Vegetarian Pasta Primavera

A light and vibrant meal featuring colorful vegetables and perfectly cooked pasta, all drizzled with olive oil and garnished with fresh basil.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Lunch, Main Course
Cuisine: Italian, Vegetarian
Calories: 350
Ingredients Method Notes

Ingredients
  

Pasta and Base Ingredients
  • 8 oz pasta (penne or spaghetti) Any pasta shape can be used.
  • 2 tablespoons olive oil For sautéing.
  • 1 cup cherry tomatoes, halved Add vibrant color and flavor.
  • 1 bell pepper sliced Can be any color.
  • 1 zucchini diced Fresh seasonal vegetables are recommended.
  • 1 cup asparagus, cut into pieces Cut into bite-size pieces.
  • 2 cloves garlic, minced
  • to taste Salt For seasoning.
  • to taste Pepper For seasoning.
  • Fresh basil for garnish Use for a fresh finish.
  • Grated Parmesan cheese (optional) Can be omitted for a vegan version.

Method
 

Preparation
  1. Cook the pasta according to package instructions until al dente. Drain and set aside.
  2. Heat the olive oil in a large skillet over medium heat.
  3. Sauté the garlic for about one minute until fragrant.
  4. Add the zucchini, bell pepper, asparagus, and cherry tomatoes. Cook for about 5-7 minutes until the vegetables are tender and colorful.
Assembly
  1. Toss in the cooked pasta and combine everything well. Season with salt and pepper to taste.
  2. Serve warm, garnished with fresh basil and a sprinkle of grated Parmesan cheese if desired.

Notes

Store leftovers in an airtight container in the refrigerator for up to three days. Reheat on the stovetop with a splash of olive oil to keep everything moist. For a creamy version, stir in ricotta or a dollop of plain yogurt at the end.