Pasta Primavera Recipe

Cook the pasta

Bring a large pot of salted water to a rolling boil. Add the pasta and cook until just shy of al dente according to package directions (usually 8–10 minutes for penne). Reserve 1 cup of the starchy pasta cooking water, then drain the pasta and set aside.

While pasta cooks, heat 2 tbsp olive oil in a large wide sauté pan or skillet over medium heat. When shimmering, continue with the vegetables.

Prepare vegetables: Core and thinly slice the red and yellow bell peppers into 1/4" strips. Trim ends and cut zucchini into 1/2" half-moons. Peel and thinly slice the onion. Mince the garlic. Roughly chop the cilantro (reserve 1/4 cup leaves for garnish).

Sauté aromatics and vegetables: Add the sliced onion to the heated skillet and cook 3–4 minutes until softened and slightly translucent. Add the minced garlic and cook 30–45 seconds until fragrant but not brown.

Increase heat to medium-high and add the bell peppers. Cook 4–5 minutes, stirring occasionally, until they begin to soften and develop light charred edges. Add the zucchini and cook another 3 minutes until just tender.

Stir in the frozen peas and maiz tierno (sweet corn). Cook 2–3 minutes until peas are heated through. Reduce heat to medium-low before adding the sauce ingredients.

Deglaze and build flavor: Push the vegetables to one side of the pan. Add 1 tbsp white wine (if using) to the empty side to deglaze and let it reduce for about 30 seconds. Stir in the tomato paste and cook 1 minute to mellow the acidity.

Add the vegetable broth, lime juice, ground cumin, dried oregano, smoked paprika, black pepper, salt, and ají amarillo or mild chili paste (if using). Stir thoroughly to combine and bring the mixture to a gentle simmer for 2–3 minutes so flavors meld and sauce thickens slightly.

Taste and adjust: Sample the sauce and adjust salt, lime juice or spice to your preference.

Toss pasta with vegetables: Add the drained pasta to the vegetable-sauce mixture. Add 1/2 cup of the reserved pasta water and 1 tbsp extra virgin olive oil. Toss continuously for 1–2 minutes over medium heat so the pasta absorbs some sauce. If mixture seems dry, add more of the reserved pasta water, 1–2 tbsp at a time, until you reach a saucy-but-not-watery consistency.

Stir in cilantro: Remove from heat and fold in the chopped cilantro (except garnish leaves).

Serve and garnish: Divide the pasta among 4 plates. Sprinkle each portion with crumbled queso blanco or feta if using, and garnish with reserved cilantro leaves and a lime wedge on the side for extra brightness.