Pasta Primavera Recipe

Name: Pasta Primavera
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound dried rotini (corkscrew) or penne pasta; 5 tablespoons butter; 2 cups chopped red onions; 1 cup chopped red bell pepper; 2 teaspoons salt, plus more for the pasta water; 1 teaspoon freshly ground black pepper; 1 1/2 tablespoons minced garlic (about 5 cloves); 1 pound zucchini or yellow squash (or a mixture of both), halved lengthwise and cut crosswise into 1/2-inch half-moon pieces (about 4 cups); 2 cups broccoli florets, blanched; 2 cups frozen mixed peas and carrots; 1 cup diced canned tomatoes, with juices; 1/2 cup finely grated Parmigiano-Reggiano cheese, plus more for serving; 1/2 cup thinly sliced fresh basil, optional; 1/3 cup extra-virgin olive oil

Servings: persons

1 pound dried rotini (corkscrew) or penne pasta
5 tablespoons butter
2 cups chopped red onions
1 cup chopped red bell pepper
2 teaspoons salt, plus more for the pasta water
1 teaspoon freshly ground black pepper
1 1/2 tablespoons minced garlic (about 5 cloves)
1 pound zucchini or yellow squash (or a mixture of both), halved lengthwise and cut crosswise into 1/2-inch half-moon pieces (about 4 cups)
2 cups broccoli florets, blanched
2 cups frozen mixed peas and carrots
1 cup diced canned tomatoes, with juices
1/2 cup finely grated Parmigiano-Reggiano cheese, plus more for serving
1/2 cup thinly sliced fresh basil, optional
1/3 cup extra-virgin olive oil

1
Bring a large pot of salted water to a boil.
2
Add the rotini and cook until just tender, about 11 minutes.
3
Drain, reserving 3/4 cup of the cooking water, and set aside.
4
While the pasta is cooking, melt the butter in a 14-inch saute pan over medium-high heat.
5
Add the onions and bell pepper and cook until soft, about 4 minutes.
6
Add the 2 teaspoons salt, black pepper, and garlic, and cook for 1 minute longer.
7
Add the squash and continue to cook, stirring as needed, for 2 minutes.
8
Add the blanched broccoli, frozen peas and carrots and cook for 2 minutes.
9
Add the tomatoes and continue to cook, stirring, for 2 minutes.
10
Add the pasta and the reserved cooking water to the sauce and cook until the pasta is heated through and the ingredients are well combined, about 1 to 2 minutes.
11
Remove from the heat and fold in the grated Parmigiano-Reggiano cheese and fresh basil, if using.
12
Then drizzle with the extra-virgin olive oil.
13
Garnish the dish with more cheese, if desired, and serve hot.

991

kcal

Calories

Fat

130

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 pound dried rotini (corkscrew) or penne pasta, 5 tablespoons butter, 2 cups chopped red onions, 1 cup chopped red bell pepper, and more.

Yes, Pasta Primavera falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pasta Primavera

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