Vegan Pasta Primavera Dinner Ideas
A colorful and fresh Pasta Primavera featuring tender vegetables tossed with al dente pasta and a light, aromatic sauce.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
Ingredients
12 ounces pasta (fettuccine, penne, or farfalle)
2 tablespoons olive oil
3 cloves garlic, minced
1 small onion, thinly sliced
1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
1 small zucchini, sliced into half-moons
1 small yellow squash, sliced into half-moons
1 cup broccoli florets
1 cup asparagus, trimmed and cut into 2-inch pieces
1 cup cherry tomatoes, halved
1/4 teaspoon red pepper flakes (optional)
Salt and black pepper, to taste
1/2 cup grated parmesan cheese
2 tablespoons fresh lemon juice
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh parsley
1/4 cup heavy cream or half-and-half (optional)
2 tablespoons toasted pine nuts (optional)
Instructions
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Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1/2 cup pasta water and drain the rest.
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Heat olive oil in a large skillet over medium heat. Sauté garlic for 30 seconds until fragrant. Add onion and cook 2–3 minutes until translucent.
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Add bell peppers, zucchini, and yellow squash. Cook 4–5 minutes until tender-crisp. Add broccoli and asparagus, cooking 3 minutes more.
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Add cherry tomatoes and optional red pepper flakes. Cook 2 minutes until tomatoes soften. Season with salt and black pepper.
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Reduce heat to low, add pasta, and toss gently. Add reserved pasta water or cream if desired for consistency.
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Remove from heat. Sprinkle parmesan, basil, and parsley. Toss lightly to combine.
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Garnish with toasted pine nuts if desired. Serve immediately.
Notes
Use fresh, seasonal vegetables for best flavor. Avoid overcooking vegetables. Protein additions like chicken or shrimp are optional.
Find it online: https://foodemily.com/vegan-pasta-primavera-dinner-ideas/