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Summer Pasta Primavera Recipe

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This Summer Pasta Primavera recipe is a vibrant, veggie-packed pasta dish perfect for warm weather. Featuring fresh summer vegetables like zucchini, cherry tomatoes, bell peppers, and asparagus, this light and healthy pasta is tossed in a garlic olive oil sauce for a simple yet flavorful dinner. Ideal for vegetarians and perfect for a weeknight meal or garden party, it’s a must-try summer pasta recipe that’s easy, quick, and delicious.

Ingredients

Scale

  • 12 oz pasta (penne or farfalle)

  • 1 tbsp olive oil

  • 1 small zucchini, sliced

  • 1 yellow squash, sliced

  • 1 red bell pepper, julienned

  • 1 cup cherry tomatoes, halved

  • 1 cup asparagus, trimmed and chopped

  • 2 cloves garlic, minced

  • ½ cup grated Parmesan cheese

  • Salt and black pepper, to taste

  • ¼ cup fresh basil, chopped

  • Optional: red pepper flakes for heat

Instructions

  1. Cook pasta according to package directions until al dente. Reserve ½ cup pasta water, then drain.

  2. In a large skillet, heat olive oil over medium heat. Add garlic and sauté until fragrant (about 1 min).

  3. Add zucchini, squash, bell pepper, and asparagus. Cook for 4–5 minutes until just tender.

  4. Stir in cherry tomatoes and cook for another 2 minutes.

  5. Add cooked pasta to the skillet along with reserved pasta water. Toss to coat evenly.

  6. Remove from heat and mix in Parmesan, salt, pepper, and fresh basil.

  7. Serve warm with extra Parmesan and red pepper flakes, if desired.

Notes

  • You can substitute or add seasonal vegetables like snap peas, carrots, or broccoli.

  • For a vegan version, skip the cheese or use a plant-based alternative.

  • Add grilled chicken or shrimp for extra protein.

Nutrition

Find it online: https://avarecipes.com/summer-pasta-primavera-recipe/