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Fresh Pasta Primavera with Seasonal Vegetables: Easy One-Pan Dinner

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A quick and flexible one-pan pasta primavera loaded with seasonal vegetables, perfect for busy weeknights or impromptu dinner parties. Ready in under 30 minutes with simple ingredients.

Ingredients

Scale
  • 12 ounces dried pasta (fettuccine, linguine, or penne)
  • 3 tablespoons extra-virgin olive oil
  • 4 cloves garlic, thinly sliced
  • 1 medium zucchini, halved lengthwise and sliced into half-moons
  • 1 medium yellow squash, halved lengthwise and sliced into half-moons
  • 1 red bell pepper, thinly sliced into strips
  • 1 cup cherry tomatoes, halved
  • 1 cup fresh asparagus, trimmed and cut into 2-inch pieces
  • 1/2 cup frozen peas
  • 1/4 cup fresh basil leaves, torn
  • 1/2 cup grated Parmesan cheese, plus more for serving
  • Salt and black pepper, to taste
  • Optional: 1/4 teaspoon red pepper flakes
  • Optional: 1 tablespoon butter

Instructions

  1. Bring a large pot of salted water to a boil. Add pasta and cook according to package directions until al dente. Reserve 1 cup of pasta water before draining. Set pasta aside.
  2. While pasta cooks, heat olive oil in a large skillet over medium-high heat. Add sliced garlic and cook for about 30 seconds until fragrant.
  3. Add zucchini, yellow squash, and bell pepper to the skillet. Spread into an even layer and cook without stirring for 2 minutes. Stir and continue cooking for 3-4 minutes until tender but still with a bite.
  4. Add asparagus and cherry tomatoes. Cook for 2-3 minutes, stirring occasionally. Add a splash of reserved pasta water if the pan looks dry.
  5. Add frozen peas and stir to combine. Cook for 1 minute. Season with salt, pepper, and red pepper flakes if using.
  6. Reduce heat to low. Add cooked pasta to the skillet and toss with tongs to combine. Add reserved pasta water a tablespoon at a time if needed for desired consistency.
  7. Sprinkle grated Parmesan cheese over the pasta and toss again. Stir in butter if using.
  8. Remove from heat. Taste and adjust seasoning. Serve immediately, garnished with torn basil and additional Parmesan.

Notes

Don’t overcook the vegetables; they should be tender but still bright. Save pasta water for a silky sauce. Use a large skillet to avoid overcrowding. Season as you go for layered flavor. For best results, undercook pasta by 1 minute and finish cooking in the skillet.

Nutrition

Keywords: pasta primavera, one-pan dinner, seasonal vegetables, quick pasta, vegetarian pasta, easy weeknight dinner

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