Pasta Primavera 🥦

What’s better than pasta tossed with wine, olive oil, and the best vegetables you can find at the market. Not much if you’re looking for a healthy, bright, incredibly delicious vitamin packed dinner. This recipe is simple to make yet impressive enough to share with family, friends, and even at a dinner party you are hosting. This is how I make my pasta primavera, no cream, just bright fresh flavors that create a sauce that is unmatched. Bold and beautiful flavors, easy to make, and you’ll be coming back for this recipe over and over again just as I do. So get your pen and paper ready to make your grocery list and let’s make it!

I absolutely love using this Overmont Enameled Cast Iron Dutch Oven 5.5QT Pot!






















🗒 More Delicious Pasta Recipes
👝 How to Store Leftovers
Store in an air-tight container for 3-5 days in the refrigerator.
🤔 Common Questions
You can substitute any veggies you like especially the ones that are in season!
You can use any type of white wine for this recipe as long as you like the taste of it!

Pasta Primavera
Ingredients
- 1 lb tagliatelle pasta
- ½ a red bell pepper sliced into strips
- ¼ of a red onion sliced into strips
- 1 cup of broccolini sliced into strips
- ¼ cup frozen peas
- 1 lemon juice & zest
- 7 – 8 garlic cloves chopped
- 1 dry pint sunset cherry or grape tomatoes sliced
- ½ a yellow squash sliced into strips
- ¼ cup green onions chopped
- A few basil leaves ripped up
- ¾ cup white wine
- ¼ cup + 2 tbsp olive oil divided
- 3 tbsp butter
- ¼ cup pecorino romano
- ¼ cup pasta water
- Salt & pepper
- Shake of crushed red pepper
Instructions
- In a pan with high sides or a dutch oven add ¼ cup olive oil. Add in red onion, garlic, crushed red pepper flakes, and sauté until a couple minutes before fragrant.
- Then add in broccolini, red bell pepper, tomatoes, squash, and sauté on medium heat for 5 – 7 minutes. Once veggies start to soften add lemon zest, lemon juice, 2 tbsp olive oil, and white wine. Let that sauté for about 3-5 minutes to let the alcohol burn out.
- To a pot of boiling water add tagliatelle and cook that until one minute before al dente.
- Once your pasta is almost al dente add it to the pan along with ¼ cup of pasta water
- Add in ripped fresh basil, butter, grated pecorino romano, and green onions. Toss everything together and let that simmer for about a minute or so.
- Garnish with pecorino romano. ENJOY!