Pasta Primavera delicious and delicious
A delicious pasta filled with vegetables like zucchini, squash, bell peppers, and tomatoes. Even the kids don’t mind all the veggies in this pasta dish because it’s so delicious!
This vegetable-stuffed pasta recipe is light, healthy, and delicious. Easy to customize, your family will love the refreshing feel of this dish and all the veggies in it, similar to our Spinach Tortellini Salad.
Pasta + Vegetable Primavera
You can find several pasta recipes on Lil Luna, and none of them disappoint. I mean – it’s pasta…always delicious, right?
Today’s pasta primavera is no exception! With so many delicious, fresh ingredients, this pasta tastes delicious.
This recipe is also healthy and easy to change. As you can see, there are a lot of different vegetables in this dish, but you can also add some protein (chicken and sausage are our favorites!)
If you have some picky eaters, you can also omit any ingredients – or just fill it with any extra veggies you know the kids will enjoy.
How to make pasta primavera + ingredients
Pasta Primavera is a gardener’s dream dish because you can easily use the produce you grow in that season. For the rest of us non-gardeners, just use what’s in season at the local market! v Some production ideas include:
- peas (with or without pods)
Do your best to cut products into the same size so they cook evenly.
protein. You can add some protein by adding grated sausage, chicken (ground or shredded), turkey, or shrimp.
spaghetti. Another way to change it up is to use a different pasta. Just about anything will do, including spaghetti or angel hair, bow ties, wagon wheels or macaroni.
Make ahead and store pasta
go ahead. You can prepare this dish in the morning or even the day before. Store ingredients in separate containers in the refrigerator until you’re ready to make a dish.
- Produce: Washing, drying and cutting all produce
- Pasta: Once drained, toss with a little olive oil to keep the noodles from sticking and clumping.
- Sausage: Precooked. Store sausage and any juices in a container in the refrigerator. Reheat in a frying pan before cooking vegetables.
shop. Leftovers can be stored in the refrigerator in an airtight container for up to 3 days. You can eat it cold straight from the fridge or warm it up in a pan. If you’re in a hurry, the microwave will work too.
With so many great ingredients, it’s hard not to love this recipe. Be sure to give it a try and let us know what you think. 😉
For more favorite pasta dishes, check out:
Prep time 5 minutes
Cook Time 30 minutes
Total time 35 minutes
Serving Size 12
Calories 165 kcal
by Lil’ Luna
- 10 ounces uncooked bowtie pasta
- 1/4 cup olive oil
- 1 large carrot peeled and cut into matchsticks
- 1 medium red bell pepper, cut into matchsticks
- 1 medium yellow bell pepper, cut into matchsticks
- 2 medium zucchini, quartered
- 1 medium yellow squash, quartered
- 1 cup grape tomatoes heaped cups, halved wisely
- 1 tablespoon minced garlic
- 1 tablespoon Italian seasoning
- garlic salt
- black pepper
- ¼ cup pasta water
- 2 tablespoons fresh lemon juice
- ½ cup Parmesan cheese shredded and divided
- Balsamic glaze optional
- 2 tablespoons fresh parsley chopped
Cook pasta according to package directions. Drain, but be sure to reserve ¼ cup pasta water before draining.
While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Sauté the carrots for a few minutes. Add the peppers and fry for a few more minutes. Add the squash and zucchini and sauté another 2 minutes.
Add tomatoes, minced garlic, Italian seasoning, garlic salt and pepper and sauté for 2 minutes. (Note: if you add meat, add it at this time, be sure to cook it in advance and cut it into pieces)
Add the bowtie pasta, 1/4 cup pasta water, lemon juice, and any desired salt and pepper.
Top with parmesan, parsley and balsamic glaze if desired.
Adapted from allrecipes.com