Description

Summer Pasta Primavera is a vibrant and fresh Italian-American main course that perfectly showcases the season’s best vegetables. This easy stovetop recipe features al dente penne or farfalle pasta tossed with sautéed zucchini, yellow squash, bell pepper, snap peas, and cherry tomatoes, finished with aromatic garlic, fresh basil, lemon juice, and grated Parmesan cheese. It’s a colorful, healthy, and satisfying vegetarian dish ideal for a quick weeknight meal or a light summer dinner.

Ingredients

Pasta and Sauce

12 ounces penne or farfalle pasta
2 tablespoons olive oil
2 cloves garlic, minced
½ cup grated Parmesan cheese
Juice of ½ lemon
Salt and black pepper to taste
Red pepper flakes (optional)

Vegetables

1 small zucchini, sliced
1 yellow squash, sliced
1 cup cherry tomatoes, halved
1 red bell pepper, sliced
1 cup snap peas or green beans, trimmed
¼ cup fresh basil leaves, chopped

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Instructions

Cook the Pasta: Bring a large pot of salted water to a boil. Cook the penne or farfalle pasta according to package instructions until al dente. Reserve ½ cup of the pasta cooking water before draining the pasta. Set the pasta aside.
Sauté the Vegetables: While the pasta cooks, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the minced garlic and cook for about 1 minute until fragrant but not browned. Add the sliced zucchini, yellow squash, red bell pepper, and snap peas. Sauté the vegetables for 5 to 7 minutes until they are crisp-tender, stirring occasionally to cook evenly.
Add Cherry Tomatoes: Stir in the halved cherry tomatoes and cook for an additional 1 to 2 minutes, just until softened but still holding their shape.
Toss Pasta and Vegetables: Add the drained pasta to the skillet with the sautéed vegetables. Pour in a splash of the reserved pasta water to help combine everything smoothly. Toss well to evenly mix the pasta with the vegetables and create a light sauce.
Finish with Seasonings and Cheese: Stir in the fresh lemon juice, grated Parmesan cheese, and chopped basil leaves. Season to taste with salt, freshly ground black pepper, and red pepper flakes if desired for a bit of heat. Toss again to combine all flavors thoroughly.
Serve: Serve the pasta primavera warm, garnished with extra Parmesan cheese and basil leaves if desired.

Notes

Feel free to use any fresh vegetables you have available such as corn, asparagus, or spinach.
For added protein, consider mixing in grilled chicken, shrimp, or white beans.
Reserve some pasta water to adjust the sauce consistency if it becomes too dry.
Use freshly grated Parmesan cheese for the best flavor and melt.
Red pepper flakes are optional but add a nice subtle heat to the dish.