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Easy Pasta Primavera
Easy Pasta Primavera
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
Light, fresh and full of garden vegetables, this pasta primavera is a quick and tasty summer meal.
Course: Main Dish
Servings: 8 servings
  • 1 lb pasta I like Pappardelle
  • 2 Tbsp extra virgin olive oil
  • 3 large shallots about 1 cup, minced
  • 2 cloves garlic minced
  • 2 red orange or yellow bell peppers, coarsely chopped
  • 1 large green zucchini cut in half lengthwise and sliced into half moons
  • 1 large yellow squash cut in half lengthwise and sliced into half moons
  • 2 cups grape tomatoes halved
  • 1 cup dry white wine
  • 2/3 cup grated parmesan cheese
  • 3 scallions sliced
  • 1/4 cup basil thinly sliced
  • 2 Tbsp Italian parsley minced
  • Kosher salt and pepper
  • Extra virgin olive oil to finish
  • Grated parmesan and minced herbs to garnish
  1. Cook the pasta according to package instructions and reserve 2 cups of the pasta water.
  2. While the pasta cooks, cook the vegetables.
  3. Heat the olive oil in a large skillet over medium heat. Add the shallot and garlic and cook for two mins, stirring frequently.
  4. Add the peppers, zucchini and squash. Season with salt and cook for about 5 mins, stirring frequently.
  5. Stir in the tomatoes and cook for 8-10 mins. Add the white wine, 1 cup of reserved pasta water and the parmesan cheese.
  6. Bring to a boil and reduce to a simmer. Season with salt and pepper.
  7. Stir in the cooked pasta, scallions and herbs. Add additional pasta water to thin if necessary.
  8. To serve, drizzle with extra virgin olive oil and sprinkle with parmesan and fresh herbs.