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This Pasta Primavera recipe is my go-to for celebrating spring with a colorful twist on dinner. Penne pasta, garden vegetables, and a splash of olive oil come together for a dish so vibrant my kids call it Rainbow Veggie Pasta. Whether you are using farmers market finds or whatever is in your fridge, this recipe makes veggie eating a real treat.
I made this first one spring when we planted too many squash and now we look forward to it every season. My kids never notice how many vegetables they eat because they are so distracted by the colors.
Ingredients
- Penne pasta: holds onto the vegetables and sauce well look for bronze-cut for better texture
- Reserved pasta water: this gives creaminess thanks to the starch
- Extra virgin olive oil: makes the sauce rich and flavorful go for one with a peppery finish
- Fine sea salt and freshly cracked black pepper: bring out the flavors in all the veggies
- Dried oregano and dried basil: bring classic Italian herb aroma choose fresh if available
- Garlic powder: for a gentle kick and easy to blend in
- Salted butter: makes the sautéed vegetables glossy and rounds out the flavor
- Carrots and red bell peppers: add crunch and a touch of sweetness pick ones that are firm and bright
- Red onion: for mild zesty flavor look for deep-colored and firm bulbs
- Broccoli florets: give bite and soak up the dressing use crisp green florets only
- Yellow squash: adds color and tender texture pick ones with smooth thin skin
- Grape tomatoes: for juicy pops half them so they do not roll away on your fork pick plump and shiny ones
- White wine vinegar: to brighten the whole dish and tie everything together
- Freshly shredded parmesan cheese: for a salty finishing touch grate right before serving for best melt
- Chopped parsley: brings freshness and a green burst use flat-leaf for milder flavor
Step-by-Step Instructions
- Prepare the Pasta:
- Cook the pasta in a large pot of salted water according to package directions until just al dente. Before draining, scoop out one cup of the pasta water and set aside. Drain the pasta and toss with a drizzle of olive oil to keep it from sticking.
- Season and Toss Pasta:
- In a small bowl, whisk together olive oil, salt, black pepper, and oregano. Pour this mixture over the hot penne pasta and gently toss to coat every piece. Set this seasoned pasta aside while the vegetables cook to let flavors sink in.
- Sauté Carrots and Onion:
- Heat a large skillet over medium heat and melt butter until foamy but not browned. Add thin strips of carrot and slivers of red onion and cook for three minutes just until beginning to soften and turn fragrant.
- Add Bell Pepper and Broccoli:
- Add sliced red bell pepper and broccoli florets to the pan. Stir and let them cook for another three minutes until barely tender yet still bright in color. Keep movement in the skillet to avoid any pieces burning.
- Finish with Squash Tomatoes and Seasonings:
- Add sliced squash and halved grape tomatoes into the pan. Sprinkle in garlic powder dried basil extra oregano salt and black pepper. Drizzle in white wine vinegar for extra zing. Let everything cook together for three to four minutes until just softened. Avoid letting the tomatoes burst completely so they stay juicy.
- Combine with Pasta and Water:
- Scoot the cooked pasta and one third cup reserved pasta water into the vegetable pan. Stir to combine for one minute. The starch from the pasta water brings it all together. Remove from the heat before the veggies get too soft.
- Serve and Enjoy:
- Spoon the pasta primavera onto plates or into bowls. Shower with fresh parmesan and sprinkle with chopped parsley if using. Serve immediately while everything is hot and the cheese just starts melting.
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I always look forward to adding grape tomatoes to this pasta. I remember my youngest picking them right from our garden and sneaking extras before they made it to the pan. Their bright pop makes every bite a tiny celebration.
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to four days. To reheat, add a splash of olive oil to a pan and warm gently over medium-low until hot. Microwaving also works but the vegetables might soften more.
Ingredient Substitutions
No penne on hand Use fusilli gemelli bowties or even spaghetti. Try zucchini instead of squash or add mushrooms asparagus or peas if that is what you have. Switch out parmesan for feta or mozzarella for a different twist.
Serving Suggestions
We love serving this dish with garlic bread or a crusty baguette to soak up every bit of the sauce. When we want more substance, I will top with grilled or rotisserie chicken. For a lighter meal, a green salad or even fruit salad pairs perfectly.
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Cultural and Historical Context
Despite the Italian-sounding name, pasta primavera has American roots. It was created in the nineteen seventies highlighting fresh spring vegetables on pasta and capturing a sense of springtime on the plate. I love that it connects tradition with creativity and the joy of making do with what is growing now.
Commonly Asked Questions
- → What vegetables work best in this dish?
Carrots, bell peppers, broccoli, squash, onions, and grape tomatoes all complement this pasta well. Feel free to add zucchini, peas, mushrooms, or asparagus for more variety.
- → Which type of pasta is ideal?
Penne is a classic choice, but fusilli, bowtie, ziti, or spaghetti also work beautifully. Choose your favorite or use what you have.
- → How can I add protein?
Mix in cooked chicken pieces, sautéed shrimp, or Italian sausage at the end for a heartier meal. Rotisserie chicken is a quick addition as well.
- → How do I keep the pasta from becoming dry?
Add some reserved pasta water to the dish when mixing everything together. The starch in the water helps create a smooth, cohesive sauce.
- → What are good accompaniments for this meal?
Serve with crusty bread, garlic bread, or a fresh salad. It also pairs well as a side with grilled chicken or pork chops.
- → How should leftovers be stored?
Refrigerate in an airtight container for up to 4 days. Reheat gently on the stove with a bit of olive oil to restore flavor and texture.