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Easy Summer Pasta Primavera Recipe with Fresh Vegetables for Perfect Healthy Meals

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A light, fresh, and easy pasta primavera featuring a medley of summer vegetables, perfect for quick weeknight dinners or casual gatherings.

Ingredients

Scale
  • 12 oz (340 g) penne or farfalle pasta
  • 3 tablespoons extra virgin olive oil
  • 3 cloves garlic, minced
  • 2 medium zucchini, sliced into half-moons
  • 1 cup cherry tomatoes, halved
  • 1 cup snap peas, trimmed
  • 1 medium yellow bell pepper, thinly sliced
  • A handful fresh basil, torn
  • 2 tablespoons fresh parsley, chopped
  • Zest and juice of 1 lemon
  • ½ cup grated Parmesan cheese (optional)
  • Salt and black pepper to taste

Instructions

  1. Bring a large pot of salted water to a boil. Add 12 oz (340 g) of pasta and cook according to package instructions until al dente, about 9-11 minutes. Reserve ½ cup (120 ml) of pasta water, then drain the pasta.
  2. While the pasta cooks, wash and slice the zucchini into half-moons, halve the cherry tomatoes, trim the snap peas, and thinly slice the yellow bell pepper.
  3. Heat 3 tablespoons of olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant but not browned.
  4. Add zucchini and bell pepper; cook for 4-5 minutes, stirring occasionally, until the veggies start to soften but still have a slight bite.
  5. Toss in the snap peas and cherry tomatoes. Cook for another 2-3 minutes until the peas are bright green and tomatoes have softened slightly but not lost their shape. Season veggies with salt and black pepper to taste.
  6. Add the drained pasta directly to the skillet with the veggies. Pour in reserved pasta water (start with ¼ cup/60 ml and add more if needed) and stir gently to create a light sauce.
  7. Stir in torn basil, chopped parsley, lemon zest, and juice. Mix thoroughly so everything is evenly coated and fragrant. Adjust seasoning as needed.
  8. If using, sprinkle ½ cup grated Parmesan cheese over the pasta and stir until melted and combined.
  9. Transfer to plates or a serving bowl. Garnish with whole basil leaves or an extra drizzle of olive oil. Serve warm or at room temperature.

Notes

Do not overcook the vegetables; keep them tender-crisp and bright. Reserve pasta water to help create a light sauce. Add fresh herbs and lemon at the end to preserve flavor. For gluten-free, use brown rice or chickpea pasta. For vegan, omit Parmesan or use nutritional yeast.

Nutrition

Keywords: pasta primavera, summer pasta, fresh vegetables, easy pasta recipe, healthy meals, vegetarian pasta, quick dinner

Find it online: https://goldensimmer.com/easy-summer-pasta-primavera-recipe-with-fresh-vegetables-for-perfect-healthy-meals/