Pasta Primavera

5 from 1 vote

Pasta Primavera is such a delicious spring time dinner. Made with fresh veggies and pasta, you will love this delightful and bright meal.

Prep Time20

Cook Time15

Total Time35

Servings: servings

Calories: 388kcal

Bring a large pot of water to a roaring boil. Season it with 2 teaspoons of kosher salt. Add the dry penne pasta and stir it. Cook according to package instructions. Reserve 1 cup pasta water before draining.
1 pound penne pasta, 2 teaspoons kosher salt
Drain the pasta and drizzle lightly with olive oil, tossing to coat. This will prevent the pasta from sticking together while you finish the rest of the dish.
While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the garlic, onions, carrot, zucchini, bell pepper, and asparagus. Season with salt and pepper. Cook until the vegetables are soft, about 7 to 9 minutes.
2 tablespoons olive oil, 2 garlic cloves, 1/2 large red onion, 1 medium carrot, 1 medium zucchini, 1 red bell pepper, 1 bunch asparagus, 1 teaspoon kosher salt, freshly ground black pepper
Stir the tomatoes into the vegetables and remove from the heat. The heat of the vegetables will warm the tomatoes without breaking them down.
1 cup cherry tomatoes
In a large serving bowl, combine the cooked pasta and the cooked vegetables, adding reserved pasta water to moisten and loosen the dish (you will likely not need the full cup). Stir in the Parmesan cheese, and then taste. Add more salt and pepper as necessary. Garnish with the fresh basil and enjoy!
1/2 cup freshly grated Parmesan cheese, 1/4 cup fresh basil leaves