Vegan Pasta Primavera
Pasta primavera is a straightforward weeknight dish centered on fresh seasonal vegetables — zucchini, asparagus, peas, and cherry tomatoes are common choices — sautéed and tossed with al dente pasta in a garlic-lemon olive oil sauce. No heavy cream or cheese is needed; the brightness of the vegetables and the acidity of the lemon do most of the work. Dinner is on the table in about 30 minutes.
Equipment
- 1 Large skillet
- 1 Large pot
- 1 Chef's knife
- 1 Cutting board
- 1 Colander
Ingredients
- 12 oz penne pasta use whole wheat or gluten-free, if desired
- 2 tbsp extra virgin olive oil use high-quality, cold-pressed
- 3 cloves garlic minced finely
- 1 cup carrots julienned
- 1 cup zucchini sliced into half-moons
- 1 cup asparagus cut into 2-inch pieces, tough ends discarded
- 1 cup red bell pepper thinly sliced
- 1 cup cherry tomatoes halved
- ¼ cup fresh basil chopped
- 1 tbsp lemon juice freshly squeezed
- ¼ tsp sea salt or to taste
- ¼ tsp black pepper freshly ground
Instructions
- Bring a large pot of salted water to a boil. Add pasta and cook until al dente, about 9–11 minutes. Drain and set aside, reserving 1/2 cup of the pasta water.
- In a large skillet over medium heat (about 350°F / 175°C), heat the olive oil. Add the garlic and sauté for 30 seconds until fragrant, being careful not to brown it.
- Add the carrots, zucchini, and asparagus. Sauté for 5 minutes or until lightly tender, stirring occasionally.
- Add bell pepper and cherry tomatoes. Continue cooking for another 4–5 minutes until all vegetables are tender but still vibrant and slightly crisp.
- Add the drained pasta to the skillet, along with a splash of reserved pasta water and the lemon juice. Toss to combine over medium heat.
- Season with sea salt and black pepper. Stir in chopped fresh basil just before serving to preserve its brightness.
Notes
- For added richness, toss in 2 tablespoons of cashew cream or a sprinkle of vegan parmesan before serving.
- Feel free to substitute seasonal vegetables—snap peas or broccoli florets work beautifully here.
Nutrition
Calories: 424kcalCarbohydrates: 74gProtein: 13gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 182mgPotassium: 620mgFiber: 6gSugar: 8gVitamin A: 7090IUVitamin C: 68mgCalcium: 56mgIron: 3mg
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