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.
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 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.
Notes
Generously salting the water for cooking pasta helps prevent pasta from sticking, as well as provides flavor.
Take care not to overcook the pasta; it should be cooked just to al dente, meaning it is still slightly firm when bitten. This will give your pasta primavera the perfect texture.
When making pasta primavera, feel free to use any fresh, in-season vegetables for the best flavor and texture.
Freshly grated parmesan cheese and freshly sliced basil leaves aren't just for show—they add a burst of fresh flavor that takes your pasta primavera to the next level.
Pasta primavera is a dish that tastes even better the next day, so don't be afraid to make a little extra. However, it may need to be "thinned out" with additional broth upon reheating.
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