Delight in the flavors of this vibrant vegetable pasta primavera! This quick and easy recipe combines whole wheat pasta with colorful veggies like bell peppers, zucchini, and fresh spinach for a delicious dish that's both nutritious and satisfying. Perfect for a weeknight dinner, you'll have a plateful of deliciousness in just 30 minutes.
12 oz whole wheat pasta (choose penne or fusilli for the best texture)
1 tablespoon extra virgin olive oil
1 medium onion, thinly sliced
3 cloves garlic, minced
1 red bell pepper, cored and sliced
1 yellow bell pepper, cored and sliced
1 medium zucchini, chopped into bite-sized pieces
1 cup cherry tomatoes, halved
1 cup fresh spinach leaves
1 teaspoon dried oregano
Salt and freshly cracked pepper, to taste
1/4 cup grated Parmesan cheese (optional)
Fresh basil leaves, for garnish
![Here’s a list of what you need for Easy Pasta Primavera. These fresh ingredients create a bright and tasty dish. - 12 oz whole wheat pasta - 1 tablespoon extra virgin olive oil - 1 medium onion, thinly sliced - 3 cloves garlic, minced - 1 red bell pepper, cored and sliced - 1 yellow bell pepper, cored and sliced - 1 medium zucchini, chopped - 1 cup cherry tomatoes, halved - 1 cup fresh spinach leaves - 1 teaspoon dried oregano - Salt and pepper to taste - 1/4 cup grated Parmesan cheese (optional) - Fresh basil for garnish Using fresh, colorful veggies makes this dish pop. The whole wheat pasta gives a nutty flavor and boosts the fiber. I love the way the garlic and onions blend with the bell peppers. They create a sweet base that adds depth to the dish. The cherry tomatoes burst with flavor as they cook. The spinach wilts down nicely, adding a fresh touch. You can use any seasonal veggies you like, too! For instance, asparagus or broccoli also work well. You can find the Full Recipe at the end of this article. This will help you create a delicious dinner that is easy and quick. 1. Bring a large pot of water to a boil. 2. Add 12 oz of whole wheat pasta and a generous amount of salt. 3. Cook until al dente, according to the package instructions. 4. Drain the pasta and set it aside. Reserve a cup of the cooking water. 1. In a large skillet, heat 1 tablespoon of extra virgin olive oil over medium heat. 2. Add 1 medium onion, thinly sliced, and 3 cloves of minced garlic. 3. Sauté for about 3-4 minutes, until the onion turns translucent and fragrant. 1. Add 1 sliced red bell pepper, 1 sliced yellow bell pepper, and 1 chopped zucchini to the skillet. 2. Cook for 5-7 minutes, stirring occasionally, until the veggies soften and char a bit. 1. Add 1 cup of halved cherry tomatoes and 1 cup of fresh spinach leaves. 2. Cook for 2-3 minutes, until the spinach wilts and the tomatoes start to blister. 1. Toss the cooked pasta with the sautéed veggies in the skillet. 2. If it seems dry, add a splash of the reserved pasta cooking water to make a light sauce. 1. Season your dish with salt and freshly cracked pepper to taste. 2. If you like, sprinkle 1/4 cup of grated Parmesan cheese on top. 3. Garnish with fresh basil leaves for a pop of color and flavor. To make great pasta, you need to aim for the perfect texture. Al dente means "to the tooth" in Italian. It should feel firm when you bite into it. Here’s how to achieve that: - Boil water: Start with a large pot of water. Bring it to a rolling boil. - Salt the water: Add a good amount of salt. This step is key. It adds flavor to the pasta as it cooks. - Timing: Follow the package instructions for cooking time. Check the pasta one or two minutes before the time is up. Fresh herbs and spices can take your pasta primavera to the next level. Here are some ideas: - Use fresh herbs: Fresh basil or parsley adds a bright taste. Chop them finely and mix in at the end. - Dried spices: Dried oregano works well. It gives a warm flavor. If you use fresh herbs, cut back on dried ones. - Fresh vs. dried: Fresh ingredients often provide the best taste. However, dried herbs are handy. They last longer and are easy to store. How you serve your pasta matters. Here are some tips to make it look great: - Choose the right dish: Serve in shallow bowls. This way, you can show off the colorful veggies. - Garnishing: Finish with a sprinkle of Parmesan and some fresh basil leaves. This adds nice color and flavor. - Arranging: Place the vegetables on top of the pasta. This makes it look more appealing. For the full recipe, check out [Full Recipe]. {{image_4}} For a vegan pasta primavera, skip the cheese. This keeps the dish light and fresh. You can add plant-based proteins like chickpeas or tofu. These options boost nutrition and keep the meal filling. If you need gluten-free options, consider using pasta made from rice or corn. These alternatives work well and still taste great. You can also mix in different vegetables like carrots and broccoli. Each brings its own unique flavor to the dish. You can change this dish with the seasons. In spring or summer, use fresh peas and asparagus for a bright taste. In fall, try adding butternut squash or kale for warmth. Adapt your recipe to match what is fresh and in season. This makes your pasta primavera even more delightful. For the full recipe, check out the vibrant vegetable pasta primavera. To keep your Easy Pasta Primavera fresh, store leftovers right away. Let it cool for a few minutes. Then, place it in an airtight container. This helps avoid moisture loss and keeps flavors intact. I recommend using glass or BPA-free plastic containers. They seal well and are easy to clean. You can freeze your prepared pasta primavera for later use. First, let it cool completely. Next, transfer it to a freezer-safe container. Make sure to leave some space at the top for expansion. When you’re ready to eat, thaw it in the fridge overnight. Reheat it in a pan over low heat. Add a splash of water or olive oil to keep it moist. In the fridge, your pasta primavera can last for 3 to 4 days. In the freezer, it stays good for about 2 to 3 months. Just remember to label your containers with the date. This way, you know when it's time to enjoy your delicious dish again. Pasta primavera is a fresh pasta dish, filled with colorful vegetables. It began in Italy in the 1970s. The name means "spring pasta" in Italian. This dish celebrates seasonal vegetables, making it light and vibrant. Yes, you can prep some parts ahead. Cook the pasta and cool it. Store it in the fridge for up to three days. You can also chop the veggies a day before. Just keep them in a sealed bag. Cook the dish fresh when you’re ready to eat. You can add proteins like chicken, shrimp, or tofu. To change the veggies, try broccoli, asparagus, or carrots. This makes the dish fit your taste. Feel free to mix in new flavors or spices. Create your perfect blend. Pasta primavera pairs well with garlic bread or a green salad. You might also enjoy it with a light soup. These sides enhance the meal without overpowering it. They keep the focus on the pasta’s fresh flavors. Absolutely! You can try different shapes like spaghetti, farfalle, or shells. Each shape brings a unique texture. Whole wheat or gluten-free options work well too. Choose what you love or have on hand. Enjoy the flexibility! For the full recipe, check out the detailed cooking instructions. This easy Pasta Primavera recipe combines fresh veggies with whole wheat pasta. You learned how to cook perfect pasta and sauté vibrant vegetables. We also explored tasty variations like vegan and gluten-free options. Remember, using fresh herbs boosts flavor and makes your dish shine. With proper storage, leftovers can stay delicious for days. Try this dish for a quick and healthy meal that suits any season! Enjoy the fun of cooking and experimenting with your favorite ingredients.](https://tastyhatch.com/wp-content/uploads/2025/07/15fd5fc4-5d21-4b82-b83f-c0f9923296c8-250x250.webp)