pasta vegetarian
This Vegetarian Pasta Primavera is a colorful and flavorful dish that celebrates fresh vegetables. Perfect for a quick weeknight meal or a gathering with friends, it's packed with nutrients and can easily be made in under 30 minutes.
Equipment
- 1 Large pot
- 1 Colander
- 1 Large skillet or frying pan
Ingredients
- 12 ounces pasta (penne or spaghetti)
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 each bell pepper, diced any color
- 1 each zucchini, sliced
- 1 cup cherry tomatoes, halved
- 1 cup broccoli florets
- 1 teaspoon dried Italian herbs (basil, oregano, or a mix)
- to taste salt
- to taste pepper
- 1/4 cup grated Parmesan cheese optional
- fresh basil leaves for garnish, optional
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta in a colander and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for about 3 minutes until translucent.
- Stir in the minced garlic, diced bell pepper, and zucchini. Cook for another 3-4 minutes until the vegetables are tender.
- Add the broccoli florets and cherry tomatoes to the skillet, cooking for an additional 3-4 minutes.
- Sprinkle in the dried Italian herbs, salt, and pepper. Mix well.
- Add the drained pasta to the skillet with the vegetables. Toss everything together, adding reserved pasta water a little at a time to reach the desired consistency.
- Serve hot, topped with grated Parmesan cheese and fresh basil if desired.
Notes
Feel free to swap in seasonal vegetables or add your favorites like spinach or asparagus.
This dish is great for meal prep and can be stored in the refrigerator for up to 3 days.
For a vegan version, omit the Parmesan cheese or substitute with a plant-based alternative.