Pasta Primavera

Name: Pasta Primavera
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Italian-American
Ingredients: 8 oz pasta, penne, farfalle, etc.; 1/2 cup broccoli florets; 1/2 cup carrots, sliced; 1/2 cup zucchini, sliced; 1/2 cup cherry tomatoes, halved; 2 garlic cloves, minced; 1/2 cup Parmesan cheese, grated; 1 tbsp olive oil; 1/4 tsp salt; 1/4 tsp black pepper

A colorful medley of sautéed spring vegetables tossed with pasta and a light Parmesan sauce. Bright, fresh, and vegetarian.

35 minEasyServes 4370 cal/serving

Italian-AmericanDinnerStovetopVegetarianLow-SodiumPork-FreeAlcohol-FreeCorn-Free

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Ingredients

8 oz pasta, penne, farfalle, etc.
1/2 cup broccoli florets
1/2 cup carrots, sliced
1/2 cup zucchini, sliced
1/2 cup cherry tomatoes, halved
2 garlic cloves, minced
1/2 cup Parmesan cheese, grated
1 tbsp olive oil
1/4 tsp salt
1/4 tsp black pepper

Instructions

1

Bring a large pot of salted water to a boil. Cook the 8 oz penne, farfalle, etc. pasta according to package directions until al dente. Before draining, reserve 1/2 cup of the pasta cooking water.
2

While the pasta is cooking, heat the 1 tbsp olive oil in a large skillet over medium heat.
3

Add the 2 minced garlic cloves and cook for 30 seconds until fragrant, being careful not to burn it.
4

Add the 1/2 cup broccoli florets and 1/2 cup sliced carrots to the skillet and sauté for 3-4 minutes.
5

Add the 1/2 cup sliced zucchini and continue cooking for another 2-3 minutes, until all vegetables are crisp-tender.
6

Add the 1/2 cup halved cherry tomatoes and cook for just 1-2 minutes more, until they begin to soften but still hold their shape.
7

Season the vegetables with 1/4 tsp salt and 1/4 tsp black pepper.
8

Drain the pasta (remembering to reserve some pasta water) and add it directly to the skillet with the vegetables.
9

Sprinkle in the 1/2 cup grated Parmesan cheese and toss everything together. If the mixture seems dry, add a splash of the reserved pasta water to create a light sauce.
10

Taste and adjust seasoning if needed. Serve immediately with additional grated Parmesan if desired.

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Questions

What is Pasta Primavera?

A colorful medley of sautéed spring vegetables tossed with pasta and a light Parmesan sauce. Bright, fresh, and vegetarian. This reference files it under Italian-American dinner: made on the stovetop, rated easy and about 35 minutes start to finish.

How do I know when Pasta Primavera is done?

Go by the cues in the method rather than the clock. Step 5: cook until all vegetables are crisp-tender. Step 6: cook until they begin to soften but still hold their shape.

Why save the pasta water for Pasta Primavera?

Step 1 reads: "Before draining, reserve 1/2 cup of the pasta cooking water." The water is full of starch. Added back as step 1 directs, it emulsifies the sauce so it clings to the pasta instead of pooling in the bowl.

Can I make Pasta Primavera dairy-free?

Yes. The dairy in Pasta Primavera is 1/2 cup Parmesan cheese, grated. Swap the cheese for a plant-based melting cheese (expect a milder flavor). The richness shifts slightly, but the method does not change.

Is Pasta Primavera vegan?

No, though it is vegetarian. What keeps it from vegan is 1/2 cup Parmesan cheese, grated. For fully plant-based entries, see the vegan dinner collection.

How many calories are in Pasta Primavera?

One serving (the recipe makes 4) is about 370 calories, with 13 g protein, 45 g carbohydrate and 15 g fat, plus 2 g fiber and 64 mg sodium. The figures are estimates computed from the ingredient list.

How long does Pasta Primavera keep?

Refrigerate what is left of Pasta Primavera within two hours and eat it within three days. Reheat gently on the stovetop. The pasta keeps drinking the sauce as it sits; loosen it with a splash of water or stock.

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