Description
Discover a vibrant and easy Pasta Primavera recipe bursting with fresh vegetables and plant-based flavors for a quick, healthy meal everyone will love. This colorful, veggie-packed dish balances light textures with rich, natural flavors, making it perfect for a wholesome lunch or dinner that feels indulgent and nourishing. Pasta Primavera brings together the best of spring’s bounty with a simple cooking process suitable for all skill levels.
Ingredients
Scale
Pasta
- 200g penne or fettuccine pasta of choice
Vegetables and Aromatics
- 2 tablespoons olive oil (natural)
- 3 garlic cloves, minced
- 1 cup cherry tomatoes, halved
- 1 cup bell peppers, sliced
- 1 medium zucchini, sliced
- 1 cup asparagus, trimmed and cut into bite-sized pieces
Sauce and Seasonings
- 1 tablespoon vegetarian Worcestershire sauce (natural)
- 1 teaspoon natural gelling agent dissolved in 2 tablespoons reserved pasta water
- 1 tablespoon lemon juice
- Salt to taste (sea salt preferred)
- Black pepper to taste
Garnishes
- Fresh basil leaves, torn
- 2 tablespoons plant-based Parmesan (plant-based), for sprinkling
Instructions
- Prepare the Vegetables: Wash and slice the cherry tomatoes, bell peppers, zucchini, and asparagus into bite-sized pieces to ensure even cooking and a perfect medley of textures.
- Cook the Pasta: Bring a large pot of salted water to a boil and cook your chosen pasta until al dente according to package instructions. Drain and set aside while reserving 2 tablespoons of pasta water for the sauce.
- Sauté the Aromatics and Vegetables: Heat olive oil (natural) in a large skillet over medium heat. Add minced garlic and sauté until fragrant but not browned. Add bell peppers and asparagus first and cook for 2 minutes. Then add zucchini and cherry tomatoes. Cook until vegetables are tender but still vibrant and slightly crisp.
- Add the Sauce Elements: Stir in vegetarian Worcestershire sauce (natural), lemon juice, and the natural gelling agent dissolved in the reserved pasta water. This creates a light, flavorful coating that brings all ingredients together.
- Combine and Finish: Add the drained pasta to the skillet and gently toss to coat all the components in the sauce. Stir in torn fresh basil leaves, season with sea salt and black pepper to taste, then remove from heat.
- Serve and Garnish: Plate the Pasta Primavera and sprinkle generously with plant-based Parmesan (plant-based). Garnish with extra fresh basil leaves for aroma and color.
Notes
- Use the freshest in-season vegetables for the best flavor and texture.
- Do not overcook the vegetables; keep them slightly crisp to maintain their natural sweetness.
- Reserve some pasta water to loosen the sauce and help it cling better to the pasta.
- Use high-quality olive oil (natural) for enhanced fruity and peppery notes.
- Add fresh basil last to preserve its bright aroma and flavor.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian-inspired
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 6g
- Sodium: 280mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 0mg
Keywords: Pasta Primavera, plant-based pasta, vegan pasta, spring vegetables pasta, healthy pasta recipe, easy pasta dinner, gluten-free pasta primavera
