pasta primavera with vegetables

Perfect Pasta Primavera

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.

  • Prep Time: 20 mins
  • Cook Time: 15 mins
  • Total Time: 35 mins

Yield: 4-6 1x


  • 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.

  • Author: Chew Out Loud
  • Category: main, dinner
  • Cuisine: Italian