Pasta Primavera with Zucchini and Corn
A light, colorful, and delicious summer pasta dish featuring sautéed zucchini, sweet corn, and a mix of fresh vegetables tossed with pasta and a bright lemon-garlic olive oil sauce. Perfect for a healthy lunch or dinner!
Ingredients (Serves 4)
Vegetables:
2 medium zucchinis, sliced into half-moons
1 cup corn kernels (fresh or frozen)
1 red bell pepper, thinly sliced
1 cup cherry tomatoes, halved
1 small red onion, thinly sliced
2 garlic cloves, minced
2 tbsp olive oil
Salt & black pepper, to taste
Pasta:
12 oz (340g) penne or fusilli pasta (or gluten-free version)
Optional Add-ins:
½ cup grated Parmesan or vegan cheese
Fresh basil or parsley for garnis
1 tbsp lemon juice + zest (for brightness)
Red pepper flakes (for a bit of heat)
Instructions
Total Time: 30–35 minutes
Prep Time: 10 minutes
Cook Time: 20–25 minutes
Steps:
Cook Pasta:
Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Drain and reserve ½ cup of pasta water.
Sauté Vegetables:
While the pasta cooks, heat 2 tbsp olive oil in a large skillet over medium heat.
Add red onion and sauté 2–3 minutes until slightly softened.
Add garlic, bell pepper, and zucchini. Cook for 5–6 minutes until vegetables are tender-crisp.
Add corn and cherry tomatoes, season with salt and pepper. Cook for another 3 minutes.
Combine:
Add cooked pasta to the skillet with the vegetables. Toss to combine.
Add lemon juice and zest, a splash of pasta water to loosen the sauce, and Parmesan (if using). Stir until everything iswell coated.
Finish and Serve
Garnish with fresh basil or parsley, red pepper flakes if desired.
Serve warm with extra grated cheese.
Nutritional Information (Per Serving)
(Values may vary based on ingredients used)
Nutrient Amount
Calories ~400–450 kcal
Protein 12–15g
Carbohydrates 55–60g
Dietary Fiber 6–8g
Total Fat 12–14g
Saturated Fat 2–4g
Sugar 8–10g
Sodium 180–250mg
Vitamin C ~45% DV
Calcium ~15% DV
Iron ~18% DV
Frequently Asked Questions
Q1: Can I make this recipe vegan?
A: Yes! Just omit the Parmesan or use a plant-based cheese alternative. Everything else is naturally vegan.
Q2: Can I add protein to this dish?
A: Absolutely. Grilled chicken, shrimp, tofu, or chickpeas make excellent additions.
Q3: What pasta works best?
A: Short pasta like penne, fusilli, or farfalle holds the veggies well, but spaghetti or linguine can also be used.
Q4: Can I make it ahead?
A: Yes. You can prep it ahead and store in the fridge for up to 3 days. Reheat with a splash of water or olive oil.
Q5: How do I make it gluten-free?
A: Just use your favorite gluten-free pasta. Everything else is naturally
gluten-free.