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Ready to bring some summer magic to your dinner table? I’ve got just the thing – Summer Pasta Primavera! Imagine vibrant, fresh veggies and perfectly cooked pasta coming together in just 35 minutes. It’s like a garden party in a bowl!
This dish is so easy and delicious, you might find yourself making it on repeat. Plus, it’s a great way to use up all those colorful veggies you have lying around. Trust me, one bite and you’ll be hooked. So, grab your fork and let’s dive into this bowl of sunshine!
Before You Start
- Prep All Ingredients: Chop and measure all your vegetables and ingredients before you start cooking. This will make your cooking process smoother and quicker.
- Use Fresh Veggies: Fresh, in-season vegetables will give you the best results. If you’re using frozen peas or corn, thaw them beforehand to ensure they cook evenly.
- Al Dente Pasta: Cook the pasta just until al dente. It will continue to cook slightly when you toss it with the vegetables, so this prevents it from becoming mushy.
- Reserve Pasta Water: Don’t forget to reserve a cup of pasta water before draining. This starchy water is perfect for adjusting the consistency of your sauce without diluting the flavor.
- High-Quality Parmesan: Always use freshly grated Parmesan cheese. Pre-grated cheese often contains additives that can affect the texture and taste.
Ingredients You’ll Need
- Pasta: I love using pasta like penne, fusilli, or farfalle for their ability to hold onto the sauce and veggies. Feel free to use your favorite shape or whatever you have on hand.
- Garlic and Red Onion: Minced garlic provides a pungent, aromatic touch, while thinly sliced red onion brings a mild sweetness.
- Cherry Tomatoes: Halved cherry tomatoes burst with fresh, juicy flavor. You can substitute with chopped regular tomatoes.
- Zucchini and Yellow Squash: Diced zucchini and yellow squash add color and a mild, tender taste. Swap with any summer squash you have available.
- Asparagus: Cut into 1-inch pieces, asparagus adds a nice, crisp texture. If asparagus is out of season, green beans work well too.
- Bell Pepper: Diced bell pepper for a sweet crunch. Any color bell pepper will do.
- Peas and Corn: Fresh or frozen peas and corn add a touch of sweetness and a pop of color. Thaw if you’re using frozen.
- Olive Oil: Always opt for a good quality olive oil. If you prefer, you can use avocado oil instead.
- Parmesan Cheese: Grated Parmesan cheese brings a savory, nutty flavor to the dish. For a dairy-free option, try nutritional yeast.
- Fresh Basil and Parsley: Chopped fresh basil and parsley add a bright, herbal finish. If you don’t have fresh herbs, dried ones can be used, but fresh is best.
- Lemon Wedges: Optional but highly recommended for a fresh, zesty finish.
Bring a large pot of salted water to a boil. Add 12 ounces of pasta and cook according to the package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta and set it aside.
Tip: Reserving pasta water will help us adjust the sauce consistency later.
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add 2 cloves of minced garlic and 1 thinly sliced small red onion. Sauté until fragrant and the onion is translucent, about 3-4 minutes.
Add 1 cup each of halved cherry tomatoes, diced zucchini, diced yellow squash, 1-inch asparagus pieces, diced bell pepper, peas, and corn to the skillet. Sauté until the vegetables are tender but still crisp, about 5-7 minutes.
Add the cooked pasta to the skillet with the vegetables. Toss to combine. If the mixture is too dry, add some of the reserved pasta water, a little at a time, until the desired consistency is reached.
Tip: Adding pasta water helps the sauce cling to the pasta better.
Stir in ½ cup of grated Parmesan cheese, ¼ cup of chopped fresh basil, and ¼ cup of chopped fresh parsley. Season with salt and pepper to taste. Divide the pasta primavera among serving plates. Garnish with additional Parmesan cheese and a squeeze of lemon juice, if desired.
How To Serve
Summer Pasta Primavera is a fresh and vibrant dish that pairs wonderfully with a variety of sides and proteins. Here are some ideas to complement your pasta:
Frequently Asked Questions
How do I keep the vegetables from getting mushy?
To keep the vegetables crisp-tender, sauté them just until they are tender but still have a bit of crunch, about 5-7 minutes. Avoid overcooking by keeping a close eye on them and stirring frequently.
Can I add protein to this dish?
Absolutely! Grilled chicken, shrimp, or tofu make great additions to this pasta. Simply cook your protein separately and toss it in with the pasta and vegetables at the end.
How do I store leftovers?
Store any leftover Pasta Primavera in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat, adding a splash of water or broth to help loosen the pasta.
Can I freeze Pasta Primavera?
Yes, you can freeze it! Place the cooled pasta in a freezer-safe container or bag and freeze for up to 2 months. Thaw in the refrigerator overnight and reheat in a skillet with a bit of water or broth.
More Delicious Pasta Recipes
- Spaghetti Bolognese
- Chicken Bacon Pasta
- Cheesy Tomato Basil Orzo
- Stuffed Shells
- Dill Pickle Pasta Salad
Summer Pasta Primavera
Ingredients
- 12 ounces pasta such as penne, fusilli, or farfalle
- 2 tablespoons olive oil
- 2 cloves garlic minced
- 1 small red onion thinly sliced
- 1 cup cherry tomatoes halved
- 1 cup zucchini diced
- 1 cup yellow squash diced
- 1 cup asparagus cut into 1-inch pieces
- 1 cup bell pepper diced
- 1 cup peas fresh or frozen
- 1 cup corn kernels fresh or frozen
- ½ cup Parmesan cheese grated
- ¼ cup fresh basil chopped
- ¼ cup fresh parsley chopped
- salt and pepper to taste
- Lemon wedges for serving, optional
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sliced red onion, and sauté until fragrant and the onion is translucent, about 3-4 minutes.
- Add the cherry tomatoes, zucchini, yellow squash, asparagus, bell pepper, peas, and corn to the skillet. Sauté until the vegetables are tender but still crisp, about 5-7 minutes.
- Add the cooked pasta to the skillet with the vegetables. Toss to combine. If the mixture is too dry, add some of the reserved pasta water, a little at a time, until the desired consistency is reached.
- Stir in the grated Parmesan cheese, fresh basil, and fresh parsley. Season with salt and pepper to taste.
- Divide the pasta primavera among serving plates. Garnish with additional Parmesan cheese and a squeeze of lemon juice, if desired.
Tips & Notes:
- Use fresh, in-season vegetables for the best flavor and texture.
- If using frozen peas or corn, thaw them before adding to the skillet to ensure even cooking.
- Reserve some pasta water to adjust the sauce consistency if needed.
- For a gluten-free version, substitute the pasta with gluten-free pasta.
- Add grilled chicken, shrimp, or tofu for extra protein.
