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Pasta Primavera
5 from 36 votes

Pasta Primavera

Pasta Primavera features linguine tossed with a medley of sautéed vegetables including red onion, carrot, cremini mushrooms, asparagus, zucchini, cherry tomatoes, and fava beans. The vegetables are cooked to tender with slight caramelization while garlic and kalamata olives add depth. Fresh parsley and pasta water blend into a flavorful sauce that lightly coats the noodles, creating a balanced dish with varied textures and bright, savory flavors.

Prep Time
10 mins
Cook Time
15 mins
Servings: 6
Calories: 378 kcal
Course: Main Course
Cuisine: Italian

Ingredients

  • 2 tablespoons olive oil
  • ½ red onion peeled, thinly sliced
  • 2 carrot peeled and thinly sliced
  • 6 cremini mushrooms thinly sliced
  • 2 garlic finely minced cloves
  • 8-10 asparagus thinly sliced stalks
  • 1 zucchini green, thinly sliced
  • 1 cup cherry tomatoes sliced in half
  • ½ cup fava beans lima beans or peas
  • ¼ cup kalamata olives sliced
  • 1 pound linguine angel hair, penne or farfalle pasta
  • 1 ½ cups pasta water
  • 2 tablespoons parsley chopped, fresh
  • salt to taste
  • black pepper to taste

Instructions

    Cup of Yum
  1. Add the olive oil to a large frying pan over medium heat and cook the red onions until they are lightly browned and tender, about 6-8 minutes.
  2. Next, add in the carrots and mushrooms and cook for a further 4-5 minutes.
  3. Scoot the vegetables to one side of the pan and on the other side cook the garlic for 1 to 2 minutes or until lightly browned.
  4. Stir in the asparagus, zucchini, tomatoes, and beans and cook for 2 to 3 minutes.
  5. Finish by mixing in the olives, parsley, salt, and pepper.
  6. When you add in the remaining vegetables to the pasta, cook the pasta in a large pot of boiling salted water according to the recommended times on the package and add it to the pan.
  7. Add the pasta to the pan with cooked vegetables along with pasta water and toss until mixed together.
  8. Serve with optional garnishes: toasted pine nuts, chopped basil, grated parmesan cheese.

Notes

  • Chop vegetables into uniform, bite-sized pieces for consistent cooking.
  • Add reserved pasta water incrementally to control sauce consistency.
  • Use fresh seasonal vegetables for best flavor; frozen can substitute if needed.
  • Substitute pasta water with hot vegetable or chicken stock to vary taste.
  • Serve pasta primavera with cooked protein for a fuller meal if desired.
  • Store leftovers in an airtight container in the fridge for up to 3 days.
  • Reheat gently in a skillet with warm water to maintain sauce and texture.

Nutrition Information

Calories 378kcal (19%) Carbohydrates 66g (22%) Protein 13g (26%) Fat 7g (11%) Saturated Fat 1g (5%) Sodium 118mg (5%) Potassium 564mg (12%) Fiber 5g (20%) Sugar 6g (12%) Vitamin A 3879IU (78%) Vitamin C 17mg (19%) Calcium 55mg (6%) Iron 2mg (11%)

Nutrition Facts

Serving: 6 Serving

Amount Per Serving

Calories 378

% Daily Value*

Calories 378kcal 19%
Carbohydrates 66g 22%
Protein 13g 26%
Fat 7g 11%
Saturated Fat 1g 5%
Sodium 118mg 5%
Potassium 564mg 12%
Fiber 5g 20%
Sugar 6g 12%
Vitamin A 3879IU 78%
Vitamin C 17mg 19%
Calcium 55mg 6%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.