Pasta Primavera

This Pasta Primavera Recipe is SO easy to make! This is the best vegetable pasta that is delicious, simple and healthy!

Prep Time15

Cook Time15

Total Time30

Servings: people

Calories: 391kcal

Ingredients

2 tablespoons extra virgin olive oil
½ cup diced onion
2 tablespoons minced garlic
¼ teaspoon black pepper
¼ teaspoon red pepper flakes
¼ teaspoon salt
8 ounces sliced mushrooms
½ cup white wine
3 cups dry penne pasta 8 ounces
1½ cups halved cherry tomatoes
1 cup corn
1 cup diced zucchini
¼ cup grated Parmesan
½ cup thinly sliced fresh basil

Instructions

Bring a large pot of water to boil over high heat.
Heat the olive oil in a large sauté pan on medium heat for 3 minutes. Add the onions, garlic, black pepper, red pepper and salt. Sauté on medium heat for 5 minutes, stirring every minute or so.
Once the onions are translucent, add the mushrooms and wine. Cook for 5 minutes or until the mushrooms start to get tender.
While the mushrooms cook, add the pasta to the boiling water and cook according to the directions on the package to al dente.
Before draining the pasta, scoop ¼ cup of starchy pasta water out of the pot.
Add the tomatoes, corn, and zucchini to the pan with the veggies. Sauté for 3 minutes.
Remove the sauté pan from the heat. Stir in cooked pasta, pasta water, Parmesan, and fresh basil.
Stir for a few seconds until the sauce and vegetables coat the pasta. Serve warm with extra Parmesan!

Video

Notes

Organic dried semolina pasta from Italy is our favorite but you can easily use gluten free pasta, hearts of palm pasta, or even zucchini noodles.

This is a great vegetarian recipe and can easily be made vegan by omitting the cheese. If you don't have any dietary restrictions are looking for some added protein, we love to add some pan seared chicken or shrimp on top!

Cook your pasta al dente, that is the key to this recipe. No one likes mushy pasta.

Nutrition