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Quick 20-Minute Pasta Primavera Recipe Easy Healthy Seasonal Vegetables

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A quick, light, and colorful pasta primavera featuring seasonal vegetables like zucchini and peas, tossed with garlic, lemon, and olive oil for a fresh and satisfying meal ready in just 20 minutes.

Ingredients

Scale
  • 8 ounces (225 grams) pasta (penne, farfalle, or spaghetti)
  • 3 tablespoons extra virgin olive oil
  • 3 cloves garlic, minced
  • 1 medium zucchini, sliced into thin half-moons
  • 1 cup (about 150 grams) fresh peas, shelled (frozen peas can be used)
  • 1 cup cherry tomatoes, halved (optional)
  • A handful fresh basil, torn
  • Juice and zest of 1 lemon
  • 1/4 cup grated Parmesan cheese (optional)
  • Salt to taste
  • Black pepper to taste
  • Pinch of red pepper flakes (optional)

Instructions

  1. Bring a large pot of salted water to a boil. Add 1 tablespoon of salt per 4 quarts of water.
  2. Prep vegetables: slice zucchini into 1/4-inch thick half-moons, shell peas if fresh, halve cherry tomatoes, mince garlic, zest and juice lemon.
  3. Add pasta to boiling water and cook according to package directions for al dente (9-11 minutes).
  4. While pasta cooks, heat 3 tablespoons olive oil in a large skillet over medium heat.
  5. Add minced garlic and sauté for about 30 seconds until fragrant, being careful not to burn.
  6. Add zucchini and peas to skillet and sauté for 4-5 minutes until zucchini is tender but still slightly crisp and peas are bright green.
  7. Add cherry tomatoes and cook for an additional 2 minutes until softened but holding shape. Season with salt, pepper, and red pepper flakes if using.
  8. Drain pasta, reserving 1/2 cup (120 ml) pasta water.
  9. Add drained pasta to skillet with vegetables and toss to combine.
  10. Stir in lemon juice, lemon zest, and fresh basil. Add reserved pasta water a little at a time (about 2 tablespoons) to loosen sauce and coat pasta.
  11. Remove from heat and sprinkle with grated Parmesan cheese if desired. Toss gently.
  12. Serve immediately with a drizzle of olive oil on top.

Notes

Do not overcook the vegetables; they should be tender but still crisp. Use reserved pasta water to create a light sauce that coats the pasta and veggies. For dairy-free, omit Parmesan or use nutritional yeast. For gluten-free, substitute with gluten-free pasta. Red pepper flakes add optional heat.

Nutrition

Keywords: pasta primavera, quick pasta recipe, healthy pasta, seasonal vegetables, zucchini pasta, peas, easy dinner, vegetarian pasta

Find it online: https://sunnysavory.com/quick-20-minute-pasta-primavera-recipe-easy-healthy-seasonal-vegetables/