Pasta Primavera
Let Me Tell You About This Pasta Primavera Habit…
Pasta Primavera isn’t just a recipe in my house, it’s sort of an unofficial ‘end of fridge clean-out’ with a pretty epic return rate. I remember the first time I made it—I’d run out of patience and ideas, and my fridge looked like a lost-and-found for vegetables. Eventually, after some questionable chopping and a few questionable puns (my family is still recovering), I managed to plate up a bowl that had everyone suspiciously silent… for all the right reasons. Honestly, sometimes it feels a bit like painting but with veggies. Plus, I can pretend I’m eating something fancy without, you know, trying too hard.
Why I Keep Coming Back to This Pasta
I make this when my brain just wants something bright and cheerful; also, my youngest claims this is the only way broccoli is ‘edible’ (the rest of us are fans too, but with less drama). It’s a reliable go-to when I need dinner that’s not a drag to put together. Some evenings I even roast the veggies instead of sautéeing when I can’t be bothered to stand watch (though the roasting pan is never fun to wash, let’s be honest). If I’m short on time—or patience—I’ve just tossed bagged frozen veg straight in; still turns out alright, no real complaints.
Actual, Honest Ingredient List (Swaps Included!)
- 300g pasta (spaghetti, linguine, or whatever is left in the box; penne is good too—if it’s weirdly short or mixed shapes, even better, my Nan would say it’s ‘rustic’)
- 1 medium zucchini, sliced (or courgette if you’re feeling posh—or just use extra bell pepper if you’re out!)
- 1 red bell pepper, sliced (yellow is fine too, or those tiny sweet peppers in a pinch)
- 1 small carrot, peeled and thinly sliced (I’ve used pre-shredded carrots before—no one noticed)
- 1 cup broccoli florets (snapped off the stalk, or the stalk itself if you’re thrifty like my uncle)
- A handful of cherry tomatoes, halved (or honestly, any sad tomato sitting on the counter)
- 2 cloves garlic, minced (I sometimes get lazy and do just one clove; no judgment)
- 3 tbsp olive oil (I’ve swapped half for butter once—tasty but a bit rich for me)
- Salt and black pepper to taste (I go heavy but that’s just me)
- 1/4 cup grated parmesan (good with pecorino or even the shaker stuff—no shame if that’s all you’ve got)
- Optional: crushed red pepper, fresh basil, a squeeze of lemon, or a little splash of cream if you want things extra saucy
How I Actually Throw This Together
- First things first—boil the pasta in a big pot of salted water. Save a mug of the pasta water before you drain it. (This is a classic case of ‘do as I say, not as I do’, since I forget like, every third time.)
- While that’s burbling away, heat 2 tbsp of olive oil in a fat frying pan over medium heat. Chuck in the carrots for a minute or two—since they take the longest. Add broccoli, keep things moving, don’t let anything burn (says the one who’s regularly distracted by the cat).
- Then in goes zucchini, pepper, and garlic. For about 4-5 minutes, just stir every so often until things get a bit golden, but not mushy. If the pan looks dry, drizzle more olive oil; or a splash of the pasta water—that works too.
- Drop in the tomatoes last; they’re just there to warm up and get juicy. Sprinkle salt and pepper over the lot. Sometimes I drop in a pinch of chili flakes too, but that’s totally up to your mood.
- Add the drained pasta straight to the veggie pan (no need to fuss about perfection—just tip it in). Pour in a splash or two of the reserved pasta water so it doesn’t feel sticky. This is where I sneak a taste—because why not?
- Off the heat, add most of the cheese (save a bit for topping), and if the mood strikes, a handful of torn basil leaves or that squeeze of lemon for zip.
- Toss and heap into bowls, top with the rest of the cheese, and that’s pretty much dinner sorted.
Notes from a Serial Primavera Maker
- Honestly, don’t stress about the vegetable mix—I’ve used asparagus, green beans, even spinach and it’s all gone down well.
- Roasting the veg on a baking sheet at 220C for 15ish minutes brings out a different, almost sweet flavor; but the clean-up makes me sigh.
- If you’re out of parmesan, skip it or swap with something else cheesy. Once I even tried feta, and it was… not terrible?
- Actually, I find it works better if you don’t overcrowd the pan—veggies sometimes steam instead of sautéing, but eh, we eat it anyway.
Ways I’ve Messed With It (Some Winners, Some…Not So Much)
- Threw in a splash of cream for a richer sauce—pretty decadent, but not every week.
- Swapped pasta for cooked gnocchi once—thumbs up from everyone. But when I tried using rice noodles, it just didn’t feel right.
- I chucked in leftover grilled chicken one night. Not strictly vegetarian but hey, it tasted good.
- Fresh herbs really do change the game—oregano is surprisingly tasty here, who knew?
Gear I Use (But Don’t Worry If You’re Missing Something)
- Big saucepan for pasta—though, I’ve used a wok in a bind.
- Large frying pan or skillet for the veggies.
- Cutting board and a sharp-ish knife (my best one is from a flea market and it’s seen better days, but it cuts… sort of.)
- Cheese grater—or just use the pre-grated stuff, honestly.
Stashing (If You Have Leftovers, Which Is Rare)
This pasta keeps alright in a covered container in the fridge for about 2 days, but to be honest, in my place it’s usually gone by the next lunch. Reheat it gently—you can add a splash of water or extra oil if it looks dry. But nothing beats it fresh off the stove, in my opinion.
How We Usually Eat It (And a Bit About Garlic Bread)
I prefer piling a big bowl, maybe with a glass of white wine (if there’s any in the house). My lot likes garlic bread with it—my youngest insists on ketchup for dunking, don’t ask me why. Salad on the side if you’re feeling virtuous, but honestly, carbs on carbs is a vibe some nights.
What I’ve Learned the Hard Way (Aka Pro Tips)
- Don’t rush adding the garlic—once I did and it went bitter, not great. Let it cook slow for best flavor.
- Pasta water is your friend! I skipped it one time, and things clumped up like I was trying to make glue. So, yeah.
- If you overcrowd the veggies, like, really pack ’em in, they’ll kind of steam instead of getting all golden. Still tasty, just different.
Real Questions I’ve Gotten About My Pasta Primavera
- Can I use gluten-free pasta? Yep, it works, but keep an eye on the cooking time—it goes from perfect to mush in a blink.
- Do I have to use all those veggies? Nah, pick the colors you like (or what’s left in your fridge). It still counts as Primavera!
- How do I make it creamy? Add a good glug of cream or even a spoonful of ricotta at the end. Actually, sometimes I mix in a bit of cream cheese if I’m desperate. It works.
- Will it freeze? Technically, sure, but I find the veg get a bit, well, limp after thawing. Not my favorite, but maybe that’s just me being picky?
- Is this better the next day? I think so—flavors sort of mellow out, but you’ll need to freshen it up with a squeeze of lemon or extra cheese.
Sorry, did I digress a bit back there? Anyway—hope you enjoy this as much as my crew does. Even if you wing it. Happy cooking!
Ingredients
- 12 oz (340g) penne pasta
- 1 tablespoon olive oil
- 1 cup broccoli florets
- 1 cup sliced zucchini
- 1 cup cherry tomatoes, halved
- 1 cup sliced bell peppers (red and yellow)
- 2 cloves garlic, minced
- 1/2 cup grated Parmesan cheese
- Salt and black pepper to taste
- 1/4 cup fresh basil leaves, chopped
Instructions
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1Bring a large pot of salted water to a boil. Cook the penne pasta according to package instructions until al dente. Drain and set aside.
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2In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.
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3Add broccoli, zucchini, and bell peppers to the skillet. Cook, stirring occasionally, for 4-5 minutes until vegetables are just tender.
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4Add cherry tomatoes and cook for another 2-3 minutes until tomatoes are softened.
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5Add the cooked pasta to the skillet with the vegetables. Toss everything together and season with salt and black pepper to taste.
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6Remove from heat. Sprinkle with grated Parmesan cheese and fresh basil before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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