Name: Delicious Pasta Primavera Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 12 oz (340g) medium pasta (penne, fusilli, or farfalle); 2 tbsp olive oil, plus more for drizzling; 1 small yellow onion, finely diced; 3 cloves garlic, minced; 1/4 tsp red pepper flakes (optional); 1 cup asparagus, trimmed and cut into 1/2-inch pieces; 1/2 red bell pepper, cored, seeded, and diced; 1/2 yellow bell pepper, cored, seeded, and diced; 1 small zucchini or yellow squash, cut into 1/2-inch pieces; 1/2 cup fresh or frozen peas; 1/2 cup cherry or grape tomatoes, halved; 1/2 cup vegetable broth (or chicken broth); 1/2 cup freshly grated Parmesan cheese, plus more for serving; 1/4 cup fresh parsley, chopped; 2 tbsp fresh basil, chopped; Salt and freshly ground black pepper to taste; Reserved pasta water (about 1 cup)

Description

Discover the best flavor in this step-by-step Pasta Primavera recipe. Easy to make and bursting with fresh vegetables!

Ingredients

12 oz (340g) medium pasta (penne, fusilli, or farfalle)
2 tbsp olive oil, plus more for drizzling
1 small yellow onion, finely diced
3 cloves garlic, minced
1/4 tsp red pepper flakes (optional)
1 cup asparagus, trimmed and cut into 1/2-inch pieces
1/2 red bell pepper, cored, seeded, and diced
1/2 yellow bell pepper, cored, seeded, and diced
1 small zucchini or yellow squash, cut into 1/2-inch pieces
1/2 cup fresh or frozen peas
1/2 cup cherry or grape tomatoes, halved
1/2 cup vegetable broth (or chicken broth)
1/2 cup freshly grated Parmesan cheese, plus more for serving
1/4 cup fresh parsley, chopped
2 tbsp fresh basil, chopped
Salt and freshly ground black pepper to taste
Reserved pasta water (about 1 cup)

Instructions

1. Prepare Vegetables & Pasta: Wash and chop all vegetables as directed. Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Reserve 1 cup of pasta water, then drain pasta and set aside.
2. Sauté Aromatics & Harder Veg: In a large skillet or Dutch oven, heat olive oil over medium heat. Add diced onion and sauté until translucent (3-5 mins). Add minced garlic and red pepper flakes (if using) and cook for 1 minute until fragrant. Add asparagus and bell peppers; sauté for 3-5 minutes until tender-crisp.
3. Add Softer Veg & Deglaze: Add zucchini and fresh peas (if using fresh) to the skillet. Sauté for another 2-3 minutes. Pour in vegetable broth to deglaze the pan, scraping up any browned bits. Simmer for 1 minute.
4. Combine Pasta & Sauce: Add the cooked pasta, halved cherry tomatoes, and frozen peas (if using) to the skillet. Toss gently to combine. Gradually add reserved pasta water, a splash at a time, tossing continuously until a light, glossy sauce forms and coats the pasta.
5. Finish & Serve: Remove from heat. Stir in freshly grated Parmesan cheese until melted. Fold in fresh parsley and basil. Taste and adjust seasoning with salt and pepper. Serve immediately, garnished with extra Parmesan if desired.

Prep Time: 15 mins
Cook Time: 20 mins