Veggie Primavera Pasta with Seasonal Vegetables and Garlic Olive Oil
This Veggie Primavera Pasta celebrates the beauty of seasonal produce — crisp vegetables tossed with al dente pasta in a light garlic-infused olive oil sauce. It’s bright, flavorful, and satisfying without feeling heavy — the perfect healthy Mediterranean-style comfort meal.
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 3–4
Ingredients
For the Pasta:
10 oz (280g) spaghetti, linguine, or penne
Salt, for boiling water
2 tbsp extra virgin olive oil
For the Garlic Olive Oil Sauce:
¼ cup extra virgin olive oil
4 garlic cloves, thinly sliced
½ tsp crushed red pepper flakes
Salt and black pepper, to taste
Juice of ½ lemon
For the Vegetables:
1 cup zucchini, thinly sliced
1 cup cherry tomatoes, halved
1 cup asparagus, cut into 2-inch pieces
½ cup bell pepper, sliced
½ cup broccoli florets
¼ cup green peas or snap peas
2 tbsp fresh basil or parsley, chopped
Optional Toppings:
Freshly grated Parmesan or pecorino cheese
Toasted pine nuts or walnuts
A drizzle of extra olive oil or lemon zest
Instructions
Cook the Pasta:
Bring a large pot of salted water to a boil.
Add pasta and cook according to package instructions until al dente.
Reserve ½ cup of pasta water, then drain and set aside.
Saute the Vegetables:
In a large skillet, heat 2 tbsp olive oil over medium heat.
Add zucchini, asparagus, bell pepper, and broccoli.
Saute for 5–6 minutes, until tender-crisp.
Add cherry tomatoes and peas; cook another 2–3 minutes until softened slightly.
Season with salt and pepper.
Make the Garlic Olive Oil Sauce:
In a small pan, heat ¼ cup olive oil on low heat.
Add sliced garlic and red pepper flakes.
Cook gently until the garlic turns golden (do not burn).
Stir in lemon juice and remove from heat.
Combine Everything:
Add cooked pasta to the skillet with veggies.
Pour the garlic olive oil sauce over it.
Toss to coat evenly, adding a splash of reserved pasta water if needed to loosen the sauce.
Finish & Serve:
Stir in fresh basil or parsley.
Taste and adjust salt, pepper, or lemon.
Serve warm topped with grated cheese, nuts, or extra herbs.
Notes & Tips
Use whole-grain or chickpea pasta for extra fiber and protein.
For a Mediterranean twist, add olives, sun-dried tomatoes, or crumbled feta.
If you like more sauce, add a spoon of pasta water and olive oil until silky.
This dish tastes great both warm and at room temperature — perfect for meal prep or picnics.
Frequently Asked Questions
Q: Can I use frozen vegetables?
A: Yes! Just thaw and pat dry before sauteing so they don’t release excess water.
Q: Can I add protein?
A: Definitely — grilled chicken, shrimp, or chickpeas pair beautifully with the light garlic oil.
Q: What vegetables are best for primavera?
A: Zucchini, asparagus, bell peppers, peas, and cherry tomatoes are classic, but feel free to use whatever’s seasonal.
Nutritional Information
Calories: 380
Protein: 11g
Carbohydrates: 52g
Fat: 15g
Fiber: 7g
Sodium: 180mg