Pasta Primavera Recipe
Pasta with seasonal vegetables and light olive oil.
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
Seasoning
Method
Cooking Pasta
- 1
Boil the Pasta
In a large pot, bring salted water to a boil. Add 8 cups of pasta and cook according to package instructions until al dente, usually about 8-10 minutes.
- 2
Drain and Reserve
Once cooked, drain the pasta in a colander and reserve about 1 cup of the pasta water for later use.
Sautéing Vegetables
- 3
Heat Olive Oil
In a large skillet, heat 3 tablespoons of olive oil over medium heat.
- 4
- 5
Add Vegetables
Add the sliced zucchini, bell pepper, julienned carrot, and halved cherry tomatoes to the skillet. Sauté for 5-7 minutes until vegetables are tender.
- 6
Add Spinach
Fold in 2 cups of fresh spinach and cook just until wilted, about 2 minutes.
Combining Ingredients
- 7
Mix Pasta and Vegetables
Add the drained pasta to the skillet with the sautéed vegetables. Toss to combine.
- 8
Adjust Consistency
If the pasta seems dry, add a bit of the reserved pasta water until you reach your desired consistency.
- 9
Season
Season with 1 teaspoon of salt and black pepper to taste. Toss well to evenly distribute the seasoning.
- 10
Add Cheese
Sprinkle 1 cup of grated Parmesan cheese over the pasta and toss again until the cheese is melted and everything is well combined.
Serving
- 11
Plate and Serve
Serve the pasta primavera hot, garnished with additional Parmesan cheese if desired.