Fresh & Simple Pasta Primavera

Fresh & Simple Pasta Primavera

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.

Fresh & Simple Pasta Primavera

Ingredients to Make Fresh & Simple Pasta Primavera

Here’s everything you’ll need to make this delicious pasta dish:

  • Olive oil
  • Onion
  • Garlic
  • Carrots
  • Broccoli
  • Zucchini
  • Bell peppers
  • Marinara sauce
  • Fettuccine
  • Salt & pepper
Fresh & Simple Pasta Primavera

Marinara Sauce

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.

Fresh & Simple Pasta Primavera

Homemade Fettuccine

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.

Homemade Vegan Fettuccine

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.

Broccoli

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.

Fresh & Simple Pasta Primavera

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

Fresh & Simple Pasta Primavera with broccoli
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Fresh & Simple Pasta Primavera

This easy, healthy pasta dish comes together quickly and is full of nourishing vegetables.
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Servings: 4 people
Author: Rachel Alexandra

Ingredients 

  • 1 Tbsp olive oil
  • ½ medium onion diced
  • 2 cloves garlic minced
  • 2 cups broccoli florets
  • cups bell peppers diced
  • cups zucchini diced
  • 1 cup carrots sliced
  • 2 cups marinara sauce*
  • 8 oz fettuccine pasta** uncooked
  • Freshly grated Parmesan cheese for garnish optional

Instructions

  • 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.

Notes

*To make your own marinara sauce, find my recipe here. For an alternative sauce, try my Creamy Butternut Pasta Sauce.
**Learn how to make homemade fettuccine here! If using store bought pasta, feel free to use whole wheat or gluten free instead (and any shape will work too).
Tried this recipe?Tag @roots_and_rosemary on Instagram


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