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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


  • 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


  • 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.


*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).
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