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Classic Pasta Primavera – Fresh & Easy Vegetarian Dinner

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This fresh, veggie-loaded Pasta Primavera features tender pasta tossed with seasonal vegetables, garlic, olive oil, and herbs. A perfect light and satisfying vegetarian meal for spring or summer.

Ingredients

Scale

  • 12 oz pasta (penne, farfalle, or spaghetti)

  • 2 tbsp olive oil, plus more to finish

  • 3 cloves garlic, minced

  • 1 shallot, thinly sliced

  • 1 carrot, julienned

  • 1 zucchini, chopped

  • 1 red bell pepper, sliced

  • 1 cup broccoli florets

  • ½ cup cherry tomatoes

  • ½ cup grated Parmesan or 2 tbsp nutritional yeast

  • Salt & pepper, to taste

  • ½ tsp Italian seasoning

  • ¼ cup chopped fresh basil or parsley

  • Optional: splash of reserved pasta water

Instructions

  • Cook pasta al dente. Reserve 1 cup pasta water and drain.

  • In a large skillet, heat olive oil. Sauté garlic and shallot for 2 minutes.

  • Add carrots and bell pepper. Cook 3–4 minutes.

  • Stir in zucchini, broccoli, and snap peas. Cook until tender.

  • Add cherry tomatoes last and cook 1 more minute.

  • Add cooked pasta to the skillet. Toss with olive oil, pasta water, and Parmesan.

  • Season with salt, pepper, Italian herbs, and fresh basil. Serve warm.

Notes

  • Use any combination of fresh vegetables on hand.

  • Add lemon zest or chili flakes for variation.

  • Great served with crusty bread or salad.

Find it online: https://yumnexio.com/classic-pasta-primavera-fresh-easy-vegetarian-dinner/