This Perfect 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. So good, we could eat this every night.
This awesomely Perfect Pasta Primavera is for all of us who want (need) an easy and totally yummy way to multiply colorful veggies in our lives. After all, Primavera literally means mixture of fresh vegetables.
Tell me I’m not the only person who desperately throws together an obligatory little salad next to a slice of pizza on Monday nights just to fulfill my veggie quota of the day.
And I’m not the only mama who repeatedly calls on frozen peas+carrots to round out her kids’ dinner plates in between piano lessons and soccer games. (I’m not the only one…right?)
I’m telling ya, Pasta Primavera is a saving grace in the universe of food pyramids…
This Pasta Primavera is so shockingly delicious, we could eat this on a daily basis.
It’s beyond nourishing. Our bodies crave these colorful veggies and antioxidant fueled extra virgin olive oil.
And it’s unbelievably easy to make a big batch of pasta primavera bliss. Maybe you’ll be lucky enough to have leftovers. It’s helpful to have a jumbo, deep-sided skillet which I use almost daily.
I personally like to make double of everything for two nights’ worth of dinners. My peeps know about leftovers. And they don’t mind this one at all.
Here’s to a spring and summer full of all the colors in one yummy plate.
Don’t forget the dry rosè 🙂Print
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. So good, we could eat this every night.
- 14–16 oz dry pasta, such as spaghetti
- 4 TB extra virgin olive oil, plus more for drizzling
- 1 onion, chopped
- 8 cloves garlic, chopped
- 2 cups broccoli florets
- 2 cups matchstick carrots
- 1 large red bell peppers, seeded and thinly sliced
- 1 large yellow squash/zucchini, sliced
- 1 cup grape tomatoes, halved
- 1 cup mushrooms, sliced
- 1 1/2 TB dried Italian seasoning
- 1 tsp kosher salt
- 1/4 tsp freshly ground black pepper
- 1 TB cornstarch
- 2 cups regular strength chicken broth
- Garnish: Freshly grated parmesan cheese, freshly sliced basil leaves
- 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.
- 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.
- Add Italian seasoning, salt, and pepper to the veggie mixture, stirring to combine well. Dissolve 1 TB cornstarch in 2 cups chicken broth; when fully dissolved, add to the veggie mixture and bring to a boil until thickened.
- 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.
Leftovers are delicious, but may need to be “thinned out” with additional broth upon reheating.
Source: Chew Out Loud