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Amberly Vahn

Pasta Primavera: A Cozy Autumn Delight

This Pasta Primavera is a colorful dish of seasonal vegetables and pasta, perfect for comforting fall meals.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Group: Pasta
  • 12 ounces penne or any pasta of your choice
Group: Vegetables
  • 1 zucchini
  • 1 yellow squash
  • 1 red bell pepper
  • 1 cup cherry tomatoes
  • 1 cup broccoli florets
Group: Aromatics
  • 3 cloves garlic, minced
Group: Herbs
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
Group: Oil
  • 3 tablespoons olive oil
Group: Cheese
  • freshly grated Parmesan cheese for serving
Group: Salt and Pepper
  • to taste salt
  • to taste pepper

Equipment

  • Large pot For boiling pasta
  • Large skillet For sautéing vegetables

Method
 

  1. In a large pot of salted boiling water, cook the pasta according to the package instructions until al dente. Drain and set aside.
  2. While the pasta is boiling, wash and chop the zucchini, yellow squash, and red bell pepper into bite-sized pieces. Slice the cherry tomatoes in half and prepare the broccoli florets.
  3. Heat the olive oil in a large skillet over medium heat until it shimmers. Add the minced garlic and cook until fragrant and golden, about 1-2 minutes.
  4. Add the zucchini, yellow squash, bell pepper, and broccoli to the skillet. Sauté until the vegetables are tender but still crisp, about 5-7 minutes. Stir in oregano and basil.
  5. Add the drained pasta to the skillet and toss with the vegetables. If the mixture seems dry, add reserved pasta water gradually until creamy.
  6. Season with salt and pepper to taste. Serve hot, topped with freshly grated Parmesan cheese.

Notes

Feel free to customize the dish with your favorite seasonal vegetables or protein options.