Pasta Primavera Recipe
Pasta tossed with seasonal vegetables in a light olive oil sauce.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Pasta
Vegetables
Sauce
Method
Cooking Pasta
- 1
Boil Water
In a large pot, bring 4-6 quarts of water to a boil over high heat. Add a pinch of salt.
- 2
Cook Pasta
Once the water is boiling, add the pasta. Cook according to package instructions until al dente, usually about 8-10 minutes.
- 3
Drain Pasta
Once cooked, drain the pasta in a colander and set aside. Do not rinse.
Preparing Vegetables
- 4
Chop Vegetables
While the pasta is cooking, chop the bell peppers, zucchini, carrot, and asparagus into bite-sized pieces.
- 5
Halve Cherry Tomatoes
Halve the cherry tomatoes and set aside.
Making the Sauce
- 6
Heat Olive Oil
In a large skillet, heat the olive oil over medium heat.
- 7
- 8
- 9
Add Cherry Tomatoes
Stir in the halved cherry tomatoes and cook for an additional 2-3 minutes.
- 10
Season the Mixture
Season with salt and black pepper, stirring to combine.
Combining Ingredients
- 11
Combine Pasta and Vegetables
Add the drained pasta to the skillet with the sautéed vegetables. Toss everything together to combine.
- 12
Add Cheese and Basil
Remove from heat and stir in grated Parmesan cheese and chopped fresh basil, mixing until well combined.