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A vibrant spread of vegetarian Italian dishes including pasta, pizza, and fresh salads

Vegetarian Italian Pasta Primavera

A light and colorful pasta dish bursting with fresh vegetables and aromatic Italian herbs. This recipe combines al dente pasta with a medley of sautéed bell peppers, zucchini, broccoli, cherry tomatoes, and carrots, all tossed in a lemony garlic olive oil sauce and finished with a sprinkle of Parmesan cheese. Perfect for a satisfying vegetarian main course that’s both healthy and full of flavor.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main Course
Cuisine Italian

Equipment

  • Large pot: For boiling the pasta.
  • Colander: For draining pasta.
  • Large Skillet or Sauté Pan: To cook and toss the vegetables and pasta.
  • Cutting Board & Chef’s Knife: For chopping vegetables.
  • Wooden Spoon or Spatula: For stirring
  • Measuring Cups & Spoons: To measure oil, herbs, and liquids.

Ingredients
  

  • Pasta:
  • 12 oz 340 g of your favorite pasta (e.g., fusilli, penne, or fettuccine)
  • Olive Oil & Garlic:
  • 2 tablespoons extra-virgin olive oil
  • 3 cloves garlic minced
  • ½ teaspoon red pepper flakes optional, for a hint of spice
  • Vegetables:
  • 1 red bell pepper thinly sliced
  • 1 yellow bell pepper thinly sliced
  • 1 cup cherry tomatoes halved
  • 1 cup zucchini diced
  • 1 cup broccoli florets
  • ½ cup carrots thinly sliced
  • Liquids & Seasonings:
  • ¼ cup dry white wine or substitute with vegetable broth
  • Juice of 1 lemon
  • ½ teaspoon dried oregano
  • ½ teaspoon dried basil
  • Salt and freshly ground black pepper to taste
  • Cheese & Garnish:
  • ½ cup grated Parmesan cheese or a vegetarian Parmesan substitute; omit for a vegan version
  • Fresh basil leaves roughly chopped (for garnish)

Instructions
 

  • Prepare the Pasta:
  • Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente.
  • Reserve about 1 cup of pasta water, then drain the pasta and set aside.
  • Sauté the Aromatics:
  • While the pasta cooks, heat the olive oil in a large skillet over medium heat.
  • Add the minced garlic (and red pepper flakes, if using) and sauté for about 1 minute until fragrant.
  • Cook the Vegetables:
  • Add the sliced red and yellow bell peppers, carrots, broccoli, and zucchini to the skillet.
  • Sauté the vegetables for 4–5 minutes until they start to become tender but still retain some crunch.
  • Deglaze & Build the Sauce:
  • Pour in the white wine (or vegetable broth) to deglaze the pan, stirring to lift any caramelized bits from the bottom.
  • Allow the liquid to reduce by about half, approximately 2 minutes.
  • Stir in the cherry tomatoes, dried oregano, dried basil, and lemon juice. Let the mixture cook for an additional 2 minutes until the tomatoes soften slightly.
  • Combine Pasta & Vegetables:
  • Add the drained pasta to the skillet along with a splash of the reserved pasta water.
  • Toss everything together until the pasta is well-coated with the vegetable mixture.
  • Season with salt and pepper to taste.
  • Finish & Serve:
  • Stir in the grated Parmesan cheese until it melts into the sauce. If the sauce feels a bit dry, add a little more of the reserved pasta water to reach your desired consistency.
  • Remove from heat, garnish with fresh basil, and serve warm.
  • Details
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: Serves 4
  • Category: Main Course
  • Method: Boiling, Sautéing, Deglazing
  • Cuisine: Italian
  • Diet: Vegetarian
  • Keywords
  • Italian, Vegetarian, Pasta Primavera, Fresh Vegetables, Healthy Dinner, Quick Recipe, Seasonal Produce, Mediterranean
  • Nutrition (Per Serving Estimate)
  • Serving Size: 1 plate (approximately 1/4 of the recipe)
  • Calories: ~450 kcal
  • Sugar: ~6 g
  • Sodium: ~500 mg (variable based on salt use)
  • Fat: ~15 g
  • Saturated Fat: ~5 g
  • Unsaturated Fat: ~10 g
  • Trans Fat: 0 g
  • Carbohydrates: ~60 g
  • Fiber: ~7 g
  • Protein: ~15 g
  • Cholesterol: ~15 mg (will be 0 mg if cheese is omitted or substituted)
  • Note: These values are approximate and can vary based on the specific ingredients and brands used.

Notes

Vegetable Variations: Feel free to substitute or add other seasonal vegetables such as spinach, mushrooms, or asparagus based on your preference.
Pasta Water Magic: Reserving pasta water is key—it helps emulsify the sauce and brings the dish together.
Dietary Adjustments: For a vegan version, simply omit the Parmesan cheese or use a plant-based alternative.
Pasta Choice: While this recipe works well with many types of pasta, whole-grain or gluten-free options can be used for a healthier or allergen-friendly twist.
Extra Flavor: A drizzle of extra olive oil or a sprinkle of nutritional yeast before serving can add an extra layer of richness and flavor.
Keyword Italian, Vegetarian, Pasta Primavera, Fresh Vegetables, Healthy Dinner, Quick Recipe, Seasonal Produce, Mediterranean