clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
pasta primavera with vegetables

Perfect Pasta Primavera

  • Author: Chew Out Loud
  • Prep Time: 20 mins
  • Cook Time: 15 mins
  • Total Time: 35 mins
  • Yield: 4-6 1x


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.


  • 1416 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


  1. 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.
  2. 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.
  3. 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.
  4. 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.

  • Category: main, dinner
  • Cuisine: Italian