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5.0 from 111 votes

Perfect Pasta Primavera

This Pasta Primavera is everything a spring or summer dinner needs. It's light on calories, big on flavor, and bursting with all the colorful seasonal vegetables.

Prep Time
20 mins
Cook Time
20 mins
Total Time
35 mins
Servings: 6
Calories: 437 kcal
Course: Main Course , Dinner
Cuisine: Italian

Ingredients

  • 16 oz dry pasta such as spaghetti
  • 4 TB extra virgin olive oil plus more for drizzling
  • 1 medium onion chopped
  • 8 cloves garlic chopped
  • 2 cups broccoli florets
  • 2 cups matchstick carrots
  • 1 large red bell peppers seeded and thinly sliced
  • 1 yellow squash or zucchini, sliced
  • 1 cup grape tomatoes halved
  • 1 cup mushrooms sliced
  • 1 ½ TB dried Italian seasoning
  • 1 tsp kosher salt
  • ¼ tsp black pepper freshly ground
  • 1 TB cornstarch
  • 2 cups regular strength chicken broth or vegetable broth, if keeping vegetarian
  • freshly grated Parmesan cheese optional garnish, or freshly sliced basil leaves

Instructions

    Cup of Yum
  1. Bring a large pot of generously salted water to boil. Cook pasta according to package instructions, just to al dente; do not overcook. When pasta is done, reserve 1/2 cup of the pasta water and set it aside. Return drained pasta to pot and drizzle cooked/drained with enough oil to prevent sticking; cover to keep warm.
  2. While pasta is cooking: heat olive oil in a large heavy skillet over medium-high heat. Add onions and stir 2-3 min. or until softened. Add garlic, stirring 1 minute. Add broccoli and carrots, stirring 2-3 min. Add bell pepper and cook another 2 min. Add the squash/zucchini, tomatoes, and mushrooms, stirring 2-3 minutes or just until all veggies are softened to your preference.
  3. Add Italian seasoning, salt, and pepper to the veggie mixture, stirring to combine well. Dissolve 1 TB cornstarch in 2 cups broth; when fully dissolved, add to the veggie mixture and bring to a boil until thickened.
  4. Pour veggie mixture over cooked pasta in pot. Gently toss to combine; add some of the reserved pasta water if needed. Add additional kosher salt and freshly ground black pepper, to taste (I add about 1/4 tsp here.) Serve immediately with freshly grated parmesan and fresh basil.

Notes

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  • Generously salting the water for cooking pasta helps prevent pasta from sticking, as well as provides flavor. 
  • Take care not to overcook the pasta; it should be cooked just to al dente, meaning it is still slightly firm when bitten. This will give your pasta primavera the perfect texture.
  • When making pasta primavera, feel free to use any fresh, in-season vegetables for the best flavor and texture.
  • Freshly grated parmesan cheese and freshly sliced basil leaves aren't just for show—they add a burst of fresh flavor that takes your pasta primavera to the next level.
  • Pasta primavera is a dish that tastes even better the next day, so don't be afraid to make a little extra. However, it may need to be "thinned out" with additional broth upon reheating.
  • Serve this alongside some Rosemary Garlic Bread or Olive Garden Breadsticks for soaking up the delicious veggie and pasta juices.

Nutrition Information

Calories 437kcal (22%) Carbohydrates 72g (24%) Protein 14g (28%) Fat 11g (17%) Saturated Fat 2g (10%) Polyunsaturated Fat 2g Monounsaturated Fat 7g Cholesterol 2mg (1%) Sodium 728mg (30%) Potassium 725mg (21%) Fiber 7g (28%) Sugar 9g (18%) Vitamin A 8463IU (169%) Vitamin C 76mg (84%) Calcium 89mg (9%) Iron 2mg (11%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 437

% Daily Value*

Calories 437kcal 22%
Carbohydrates 72g 24%
Protein 14g 28%
Fat 11g 17%
Saturated Fat 2g 10%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 7g 35%
Cholesterol 2mg 1%
Sodium 728mg 30%
Potassium 725mg 15%
Fiber 7g 28%
Sugar 9g 18%
Vitamin A 8463IU 169%
Vitamin C 76mg 84%
Calcium 89mg 9%
Iron 2mg 11%

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