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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.
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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.
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