This post may contain affiliate links.
Pasta Primavera is a timeless pasta dish that originated in the 70s at a famous New York City restaurant—a city I adore and once called home. This dish remains a favorite even today! Pasta primavera combines pasta with a medley of vibrant, colorful, fresh seasonal vegetables.
It’s light, refreshing, and incredibly easy to prepare. Throw it together in no time, and enjoy the delicious leftovers the next day! Here’s a guide on how to make it at home.
Ingredients
- 8 oz fusilli or penne pasta (or other short pasta)
- 1/2 medium yellow onion, sliced
- 2 cloves garlic, minced
- 3/4 cup fresh corn (from 1 ear)
- 4 oz green or yellow beans
- 1 medium zucchini, sliced
- 1/2 large red bell pepper
- 1 cup basil leaves, chopped
- 1 1/2 cups cherry or grape tomatoes, cut in half
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/2 tsp ground black pepper
Directions
Prep the Vegetables:
- Cut the onion into 1/4” thick quarter circles.
- Mince the garlic.
- Remove the corn kernels from the cob.
- Trim the tough ends off the beans and cut them into 1” pieces.
- Finely chop or shred the basil leaves and then slice the tomatoes in half
- Cut the zucchini into 1/2” thick semi-circles and then thinly slice the bell pepper into 2” long pieces.
Cook the Pasta:
- Cook the pasta in a pot of salted water until al dente. Drain immediately.
Cook the Vegetables:
- Add the oil to a large pan and heat over medium.
- Add the onion and garlic, and cook for 3-5 minutes, stirring until the onion becomes translucent and the garlic is browned.
- Add the corn and beans. Cook for 2 minutes, stirring frequently.
- Add the zucchini and bell pepper. Cook for about 3-4 minutes, stirring regularly, until the pepper softens and the zucchini browns in spots.
- Remove from heat and add salt and pepper, stirring until well mixed.
- Add the chopped basil and tomatoes, tossing to distribute.
Combine:
- Combine the drained pasta with the cooked vegetables.
Other recipes you might like
- 19 Spaghetti Recipes That Will Become Your New Favorites
- Easy Spaghetti Carbonara
- 20 Rice Recipes You’ll Love Making Again and Again
- How to Make Fried Rice
How to Make Pasta Primavera
Whip up a fresh and flavorful Pasta Primavera with this easy recipe, loaded with vibrant vegetables and a light, delicious sauce. A quick and healthy meal.
Ingredients
- 8 oz fusilli or penne pasta (or other short pasta)
- ½ medium yellow onion, sliced
- 2 cloves garlic, minced
- ¾ cup fresh corn (from 1 ear)
- 4 oz green or yellow beans
- 1 medium green or yellow beans
- ½ large red bell pepper
- 1 cup basil leaves, chopped
- 1 ½ cups cherry or grape tomatoes, cut in half
- 1 tbsp olive oil
- ½ tsp salt
- ½ tsp ground black pepper
Instructions
Prep the Vegetables:
- Cut the onion into 1/4” thick quarter circles.
- Mince the garlic.
- Remove the corn kernels from the cob.
- Trim the tough ends off the beans and cut them into 1” pieces.
- Finely chop or shred the basil leaves and then slice the tomatoes in half.
- Cut the zucchini into 1/2” thick semi-circles and then thinly slice the bell pepper into 2” long pieces.
Cook the Pasta:
- Cook the pasta in a pot of salted water until al dente. Drain immediately.
Cook the Vegetables:
- Add the oil to a large pan and heat over medium.
- Add the onion and garlic, and cook for 3-5 minutes, stirring until the onion becomes translucent and the garlic is browned.
- Add the corn and beans. Cook for 2 minutes, stirring frequently.
- Add the zucchini and bell pepper. Cook for about 3-4 minutes, stirring regularly, until the pepper softens and the zucchini browns in spots.
- Remove from heat and add salt and pepper, stirring until well mixed.
- Add the chopped basil and tomatoes, tossing to distribute.
Combine:
- Combine the drained pasta with the cooked vegetables.
Tried this recipe?Let us know how it was!
