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A colorful bowl of fresh Pasta Primavera with assorted vegetables

Best way to grow a perfect Pasta Primavera in 30 minutes

This Pasta Primavera recipe is a quick and vibrant dish featuring fresh vegetables and a light sauce, perfect for a weeknight meal.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 people
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Pasta
  • 12 ounces Fettuccine
Vegetables
  • 2 tbsp Olive oil
  • 2 cloves Garlic minced
  • 2 cups Broccoli florets
  • 1 bunch Asparagus trimmed and cut into 1-inch pieces
  • 1 pint Cherry tomatoes halved
  • 1 red or yellow Bell pepper thinly sliced
  • 1 Zucchini diced
  • 5 ounces Spinach
Sauce & Garnish
  • 1/2 cup Vegetable broth
  • 2 tbsp Lemon juice
  • 1/4 cup Parmesan cheese grated
  • 1/4 cup Fresh basil chopped
Seasoning
  • Salt to taste
  • Black pepper to taste

Equipment

  • Large pot
  • Large skillet
  • Colander
  • Cutting board and knife

Method
 

Preparation
  1. Bring a large pot of salted water to a boil, then cook the fettuccine according to package directions; drain and set aside.
  2. While pasta cooks, heat olive oil in a large skillet over medium heat, then add minced garlic and sauté for 1 minute until fragrant.
Cooking
  1. Add broccoli, asparagus, cherry tomatoes, bell pepper, and zucchini to the skillet.
  2. Sauté the vegetables for 5-7 minutes, until tender-crisp.
  3. Stir in spinach and cook until wilted, about 2-3 minutes.
  4. Pour in vegetable broth and lemon juice, bringing the mixture to a simmer.
  5. Add the cooked fettuccine to the skillet, tossing to combine.
  6. Season with salt and pepper to taste.
Serving
  1. Garnish with grated Parmesan cheese and fresh basil before serving immediately.

Notes

Feel free to customize with your favorite seasonal vegetables, such as snap peas, green beans, or mushrooms.