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A colorful plate of Pasta Primavera fettuccine with asparagus, cherry tomatoes, red bell peppers, broccoli, onions, fresh basil, and a sprinkle of grated cheese on top, served in a decorative bowl.
Melissa Jo

Pasta Primavera

5 from 1 vote
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!
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 people
Course: Main Course
Cuisine: American, Italian
Calories: 302

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

Equipment

Method
 

  1. 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.
  2. 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.
  3. To a pot of boiling water add tagliatelle and cook that until one minute before al dente.
  4. Once your pasta is almost al dente add it to the pan along with ¼ cup of pasta water
  5. 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.
  6. Garnish with pecorino romano. ENJOY!

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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

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