A delicious pasta full of vegetables like zucchini, squash, bell peppers, and tomatoes. Even the kids didn’t mind all the veggies in this pasta primavera because it was so tasty!
This veggie-filled pasta recipe is light, healthy and flavorful. Easy to customize, your family will love how refreshing this recipe is as well as all the veggies in it, similar to our Spinach Tortellini Salad.
Pasta + veggie Primavera
You can find several pasta recipes here on Lil Luna and NONE of them disappoint. I mean – it’s pasta… always delish, right?
Today’s pasta primavera is no different! With so many great, fresh, ingredients, this pasta explodes with flavor.
This recipe is also very healthy and easy to change up. As you can see, there are loads of different veggies in this dish, but you can also add some protein too (chicken and sausage are our favs!)
You can also omit any ingredients in case you have some picky eaters – or just fill it with any extra veggies you know the kids love.
how to make pasta primavera + ingredients
Pasta Primavera is a gardener’s dream dish, because you can easily use the produce that you’ve grown that season. For the rest of us non gardeners, just use whatever’s in season at your local market!vSome produce ideas include:
- peas (with or without pods)
Just do your best to cut the produce the same size so they cook evenly.
Protein. You can add some protein by including ground sausage, chicken (ground or shredded), turkey, or shrimp.
Pasta. Another way to change things up it to use a different pasta. Pretty much anything goes including spaghetti or angel hair, bow tie, wagon wheel or penne.
Making ahead and storing pasta primavera
Make ahead. You can prepare the dish the morning of or even the day before. Store the ingredients in separate containers in the fridge until you’re ready to make the dish.
- Produce: wash, dry and cut all the produce
- Pasta: Once drained toss it with a little bit of olive oil to keep the noodles from getting sticky and clumping together.
- Sausage: Precook. Store the sausage and any juices in a container in the fridge. Reheat in the skillet before cooking the veggies.
Store. Leftovers can be stored in the fridge in an airtight container for up to 3 days. You can eat it cold straight out of the fridge, or heat it back up in a skillet. If you’re in a hurry, a microwave also works.
With so many great ingredients, it’s hard NOT to like this recipe. Be sure to give it a try and let us know what you think. 😉
For more favorite pasta dishes, check out:
- Pesto Chicken Florentine
- Lemon and Asparagus Pasta
- Tomato Pesto Pasta
- Cheesy Spaghetti Bake
- Garlic Butter Pasta
- Parmesan Chicken Manicotti
Pasta Primavera Recipe
- 10 oz bowtie pasta uncooked
- 1/4 cup olive oil
- 1 large carrot peeled and sliced into matchsticks
- 1 medium red bell pepper sliced into matchsticks
- 1 medium yellow bell pepper sliced into matchsticks
- 2 medium zucchini sliced and cut into quarters
- 1 medium yellow squash sliced and cut into quarters
- 1 cup grape tomatoes heaping cup and cut in half length wise
- 1 tbsp minced garlic
- 1 tbsp Italian seasoning
- garlic salt (with parsley flakes)
- ¼ cup pasta water
- 2 tbsp lemon juice fresh
- ½ cup Parmesan Cheese shredded and divided
- balsamic glaze optional
- 2 tbsp fresh parsley chopped
- Cook pasta according to package directions. Drain, but be sure to reserve ¼ cup of the pasta water before draining.
- While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Saute the carrots for few minutes. Add the peppers and saute for an additional few minutes. Add the squash and zucchini and saute for 2 more minutes.
- Add the tomatoes, minced garlic, Italian seasoning, garlic salt, and pepper and saute for another 2 minutes. (Note: if adding meat, then add it at this point. Be sure that it has been precooked and cut)
- Toss in the bowtie pasta, ¼ cup pasta water, lemon juice, and any salt and pepper as needed.
- Top with Parmesan Cheese, parsley and balsamic glaze if desire.
adapted from allrecipes.com