Pasta Primavera
Enjoy a vibrant and colorful Pasta Primavera packed with fresh vegetables and a light garlic sauce, perfect for a wholesome dinner.
This Pasta Primavera recipe is a delightful celebration of fresh, seasonal vegetables and whole-food ingredients.
Perfect for a quick and nutritious dinner, it harnesses the natural flavors of veggies while keeping it entirely plant-based.
At vegancooking.recipes, we believe in creating delicious meals that are both satisfying and healthy, and this dish is a perfect example of that philosophy.
What Makes This Recipe Special
- ✓Made with simple, plant-based ingredients that are easy to find
- ✓No animal products - completely vegan and cruelty-free
- ✓Perfect for beginners and experienced cooks alike
- ✓Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
Whole wheat spaghetti can be substituted with gluten-free pasta if needed. Feel free to use any seasonal vegetables you have on hand for added variety.
Tips & Notes
- •To save time, chop all the vegetables before you start cooking.
- •Add a splash of lemon juice for brightness.
Recipe Variations
- •Add cooked chickpeas for extra protein.
- •Use a different type of pasta, like penne or fusilli.
Storage & Freezing
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop or in the microwave, adding a splash of water or vegetable broth if needed.
Frequently Asked Questions
Can I make this pasta primavera gluten-free?
Yes, simply use gluten-free pasta in place of whole wheat spaghetti.
What other vegetables can I add?
You can add vegetables like asparagus, broccoli, or spinach for more variety.
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Enjoy a vibrant and colorful Pasta Primavera packed with fresh vegetables and a light garlic sauce, perfect for a wholesome dinner.
Ingredients
Instructions
- 1
Bring a large pot of salted water to a boil. Cook the whole wheat spaghetti according to package instructions until al dente. Drain and set aside.
- 2
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute, until fragrant.
- 3
Add the sliced zucchini, bell pepper, and carrot to the skillet. Sauté for about 5-7 minutes, stirring occasionally, until the vegetables are tender but still crisp.
- 4
Stir in the halved cherry tomatoes and vegetable broth. Cook for an additional 2-3 minutes until the tomatoes start to soften.
- 5
Add the cooked spaghetti to the skillet, tossing to combine with the vegetables. Season with salt and black pepper to taste.
- 6
Remove from heat and stir in the nutritional yeast for added flavor.
- 7
Serve warm, garnished with fresh basil.
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