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

Can I substitute other vegetables?

You can substitute any veggies you like especially the ones that are in season!

What kind of wine would you recommend using instead of the Pinot Grigio?

You can use any type of white wine for this recipe as long as you like the taste of it!

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!
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine American, Italian
Servings 8 people
Calories 302 kcal

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!

Nutrition

Calories: 302kcalCarbohydrates: 47gProtein: 11gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 62mgSodium: 96mgPotassium: 258mgFiber: 3gSugar: 3gVitamin A: 1045IUVitamin C: 50mgCalcium: 92mgIron: 2mg
Keyword 30 minutes, colorful, easy, family dinner, flavorful, fresh ingredients, healthy, Pasta, pasta primavera, quick, weeknight meal
Tried this recipe?Let us know how it was!


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