Today, I’ll be sharing a recipe for a Fresh & Simple Pasta Primavera. This classic, vegetarian dish is quick and easy to make and is a fabulous way to include lots of veggies in the meal. It can also be made vegan and gluten-free if need be. This recipe is very easy to modify based on your favorite veggies or what’s in season, so it’s great to have on hand all year round.
Ingredients to Make Fresh & Simple Pasta Primavera
Here’s everything you’ll need to make this delicious pasta dish:
- Olive oil
- Bell peppers
- Marinara sauce
- Salt & pepper
You can use any marinara sauce you like for this Fresh & Simple Pasta Primavera. If you’re in a hurry, just use any jar of sauce you have on hand. However, many store-bought varieties contain added sugar, so be careful and check the label for unnecessary ingredients. Personally, I prefer making my own sauce. It’s bursting with San Marzano tomato flavor and I know exactly what goes in it! You can find my recipe here.
If you prefer a less conventional sauce, try my Creamy Butternut Pasta Sauce. This is my all time favorite sauce to use throughout fall and winter. It has lots of sage, hints of cinnamon, and a coconut cream finish.
I used homemade fettuccine to make this pasta primavera, but there are lots of options depending on your needs and preferences. If using store-bought pasta, don’t feel confined to just fettuccine–any shape will work just fine. Although my homemade pasta uses refined flour, when I buy it from the store, I usually buy a whole wheat variety to increase nutrient density and fiber.
If you follow a gluten free diet, simply substitute gluten free pasta. I’ve found that pasta made from brown rice or cassava are the most comparable to wheat. If you want a protein boost, lentil or chickpea pastas are a good choice, but do be aware that they have a mealier texture.
How to Make Fresh & Simple Pasta Primavera
Start by heating a tablespoon of olive oil in a large, cast iron skillet. Then add the diced onion and sauté until it is translucent and slightly softened, stirring periodically. Then add the garlic and cook an additional minute, stirring often.
Next, add the broccoli, bell peppers, carrots, and zucchini to the pan and mix with the onion and garlic. Reduce heat to medium-low and sauté until all the veggies are tender.
Meanwhile, bring a salted pot of water to a boil and add the pasta. Reduce heat to low and simmer. If using fresh, homemade pasta, it will only take two or three minutes to cook, but boxed pasta will take closer to ten minutes.
When the pasta is tender, drain the cooking water and toss the noodles with olive oil to prevent sticking. Set aside and add the marinara sauce into the veggie skillet and mix to combine. Continue cooking until the sauce is heated through. Salt and pepper to taste.
Serve the veggies and sauce over a bed of fettuccine and sprinkle with freshly grated Parmesan cheese or crumbled feta if desired.
I hope you enjoy this Fresh & Simple Pasta Primavera! Let me know what you think in the comment below and I’d love to see photos of your creations on Instagram (tag @roots_and_rosemary). Happy cooking!
More Pasta Recipes to Try
- Homemade Fettuccine and Marinara
- Vegetarian Butternut Squash Lasagna
- Spinach Mushroom Lasagna Rolls
- Tahini Fettuccine & Sautéed Veggies
- Gluten-Free Italian Pasta Salad
- Curried Squash & Couscous Salad
Fresh & Simple Pasta Primavera
- 1 Tbsp olive oil
- ½ medium onion (diced)
- 2 cloves garlic (minced)
- 2 cups broccoli florets
- 1½ cups bell peppers (diced)
- 1½ cups zucchini (diced)
- 1 cup carrots (sliced)
- 2 cups marinara sauce*
- 8 oz fettuccine pasta** (uncooked)
- Freshly grated Parmesan cheese for garnish (optional)
- In a cast iron skillet heat the olive oil on medium heat. Then add the onion and sauté until it is translucent and slightly softened, stirring periodically.
- Add the garlic and cook an additional minute, stirring often.
- Add the broccoli, carrots, zucchini, and bell peppers to the pan and mix with the onion and garlic. Reduce heat to medium low and sauté until all the veggies are tender.
- Meanwhile, bring a salted pot of water to a boil and add the pasta. Reduce to a simmer. Fresh pasta will only take 2-3 minutes to cook, but boxed pasta will take closer to 10 minutes.
- When the pasta is tender, drain the cooking water and toss the noodles with olive oil to prevent sticking.
- Add the marinara sauce into the veggie skillet and mix to combine. Continue cooking until the sauce is heated through. Salt and pepper to taste.
- Serve the veggies and sauce over a bed of fettuccine and sprinkle with freshly grated Parmesan cheese if desired.