Easy Pasta Primavera

This Easy Pasta Primavera is one of my favorite ways to use up extra veggies. Traditionally made with a cream sauce, this healthier version leaves out the dairy but still has tons of flavor! This dish is especially delicious when all of your garden spring veggies are in season. This is the perfect easy weeknight dinner and a delicious way to eat a rainbow of veggies. 

Serve with Vegan Italian Bread or Vegan Cheesy Garlic Bread for a complete meal.

For more easy pasta recipes, check out this Roasted Chickpea Lemon Pasta or Vegan Cacio e Pepe.

Why You’ll Love This Recipe

• Mix it up – Just about any vegetables will work in this easy pasta dish – use what you have! 
• Easy – Just chop, sauté, and boil some water. That is it!
• Delicious – Fresh vegetables and herbs really make this dish stand out.
• Main or side – Serve this as the main dish with an easy side salad or serve it as a side dish alongside your chosen protein. 

Ingredients

• Pasta – I prefer angel hair for this recipe, but spaghetti or fettuccine work just as well. You can always go outside the norm and use a shorter noodle like penne pasta, too.
• Olive oil – A good EVOO really adds to the flavor for this recipe.
• Colorful veggies – Fresh veggies like zucchini, yellow squash, cherry tomatoes, and red bell pepper are my go-to.
• Shallot – Red onion works as well, but I prefer the milder flavor of the shallot.
• Garlic – Fresh, minced garlic cloves are preferred, but you can use garlic powder in a pinch.
• Fresh herbs – Fresh basil, oregano, and parsley are the most complimentary flavors for this dish, but you can use whatever flavors you prefer. Dried Italian seasoning also works.
• Optional: Sprinkle with red pepper flakes, fresh cracked black pepper, fresh lemon zest, nutritional yeast, or vegan parmesan cheese. 

Helpful Equipment

​In addition to measuring cups and spoons, the following equipment is helpful for this recipe:

• Large skillet
• Large pot
• Cutting board
• Chef’s knife

How to Make Healthy Pasta Primavera

​This is a detailed step-by-step guide on how to make this recipe, including photographs. For the quick version, skip ahead to the recipe card below!

Prep the Veggies

Start by washing and chopping all your veggies. Toss them into a sauté pan with a little bit of olive oil and cook over medium-high heat for 5 minutes or until veggies are somewhat tender.

Add the minced garlic last, making sure to stir constantly so the garlic doesn’t burn. Sauté an additional 2-3 minutes.

Cook the Pasta

While the veggies are sautéing, bring a large pot of water to a boil and cook your pasta of choice according to the package directions. Once the pasta is cooked al dente, strain it, saving about ½ cup of the pasta cooking water.

Set the noodles aside in a large serving dish and coat with about 1 tbsp olive oil.

Mix the Two

Toss the 1/2 cup pasta water in with the sautéing veggies and cook an additional 5 minutes. Use vegetable broth instead of the pasta water if you prefer. 

Once the veggies are soft and about ½ of the pasta water has cooked off, toss the mixture in with the cooked pasta, top with fresh herbs, and serve.

Variations

• For a creamy sauce, add 2 Tbsp vegan butter when combining the vegetables in with the pasta.
• Add 2 Tbsp fresh lemon juice for a lemony butter sauce. 
• Add some extra protein by adding in baked tofu, white beans, or pine nuts.

How to Store

• Fridge – Keep leftovers in an airtight container in the fridge for up to 4 days.

More Tips

• Not Vegan? Use butter instead of olive oil when sautéing the vegetables. Use 1/2 cup of chicken stock instead of the reserved pasta water. Serve with grilled chicken.
• Gluten Free? Use gluten-free pasta and you’re good to go!

FAQ