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Pasta Primavera

This pasta primavera is light, fresh and cooks up in under 30 minutes making it perfect for busy spring and summer weeknights. It combines tender pasta with a variety of colorful vegetables all tossed in a simple lemon parmesan sauce.

Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings: 4
Calories: 442 kcal
Course: Lunch
Cuisine: American

Ingredients

  • 8 oz penne or bowtie pasta or bucatini noodles
  • 1 Tablespoons olive oil
  • 6 garlic cloves minced
  • 1 small red onion halved and sliced
  • 1 zucchini sliced into thin moons
  • 1 yellow squash sliced into thin moons
  • 1 red or orange bell pepper cut into ½ inch pieces
  • 1 pint cherry tomatoes about 2 cups
  • 1 teaspoon sea salt
  • ¼ teaspoon black pepper
  • 3-4 cups baby spinach
  • 1 Tablespoon unsalted butter or more oil
  • 1 cup freshly shredded parmesan-reggiano
  • Juice from 1 lemon
  • ½-1 cup reserved pasta water
  • fresh basil for serving

Instructions

    Cup of Yum
  1. Cook pasta according to package instructions. Reserve ½-1 cup pasta water then drain and return it to the pot with the heat off.
  2. While pasta is cooking, heat olive oil over medium heat in a saucepan. Add garlic and saute for 3-4 minutes until fragrant.
  3. Then add onion, zucchini, squash, bell pepper, cherry tomatoes, salt and pepper and saute for about 4-5 minutes, until veggies are tender and tomatoes start to burst. Be careful not to overcook otherwise your veggies will become mushy! Add spinach and cook for an additional minute until wilted.
  4. Once pasta is drained and back in the pot add butter (or additional oil), lemon juice, parmesan cheese and reserved pasta water, starting with ½ cup. Stir to combine until cheese is melted, adding more pasta water as desired.
  5. Add veggie mixture to the pasta and stir to combine. Serve immediately, topped with fresh basil and additional parmesan.

Notes

  • Banza chickpea pasta
  • Swap the veggies: Feel free to use whatever veggies you have on hand! Asparagus, broccoli, green beans, kale, eggplant and peas are all great options.
  • Make it gluten-free: Use your favorite gluten-free pasta. My favorite is Banza chickpea pasta, but there are a ton of other options out there.
  • Make it dairy-free: Use a dairy-free butter and parmesan cheese.
  • To store: Store any leftovers in the fridge for 4-5 days. Reheat over the stove top or in the microwave. 

Nutrition Information

Serving 1/4 recipe Calories 442kcal (22%) Carbohydrates 55g (18%) Protein 19g (38%) Fat 17g (26%) Saturated Fat 7g (35%) Sodium 621mg (26%) Potassium 698mg (20%) Fiber 4g (16%) Sugar 9g (18%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 442

% Daily Value*

Serving 1/4 recipe
Calories 442kcal 22%
Carbohydrates 55g 18%
Protein 19g 38%
Fat 17g 26%
Saturated Fat 7g 35%
Sodium 621mg 26%
Potassium 698mg 15%
Fiber 4g 16%
Sugar 9g 18%

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