Traditional Pasta Primavera is your go-to dish when you want something vibrant, fresh, and packed with veggies. It's a celebration of colorful produce, making it perfect for any season when you're craving something light yet satisfying.
Spaghetti serves as the base of this dish, absorbing the flavors of the veggies and sauce beautifully. Olive oil adds a lovely richness and helps sauté the vegetables. Onion and garlic provide a flavorful aromatic base. Red bell pepper offers a sweet crunch, while yellow squash and zucchini add a tender texture. Cherry tomatoes bring a juicy sweetness, and broccoli and snap peas add a pop of green and a bit of bite. Finally, Parmesan cheese ties everything together with a savory, nutty finish.
Serve this Pasta Primavera with a side of garlic bread or a simple green salad with a light vinaigrette. A chilled glass of white wine like Sauvignon Blanc or Pinot Grigio complements the dish nicely, enhancing the fresh flavors of the vegetables.
Start by cooking the spaghetti according to the package instructions. You want it al dente, so it has a nice bite. Once done, drain it and set it aside. While the pasta is cooking, heat up some olive oil in a large skillet over medium heat. Add the thinly sliced onion and minced garlic, sautéing them until the onion becomes translucent and fragrant.
Next, toss in the red bell pepper, yellow squash, zucchini, and broccoli florets. Stir them around for about 5 minutes, until they’re just tender. You want them to retain a bit of crunch. Then, add the cherry tomatoes and snap peas to the mix. Cook for an additional 2 minutes, just until everything is heated through.
With all the veggies ready, stir in the cooked spaghetti. Toss everything together so the pasta is evenly coated with the sautéed vegetables. Sprinkle the Parmesan cheese over the top, and season with salt and pepper to taste. To finish, garnish with some fresh basil leaves before serving.
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