Italian
Recipes

Pasta Primavera

Print Recipe


Serves: 4

Prep Time: 10 minutes

Cook Time: 20 minutes

About Pasta Primavera

Bright, colorful, and bursting with fresh flavors, our Pasta Primavera is a celebration of vegetables at their finest. Imagine a vibrant variety of vegetables all sautéed to perfection and tossed with al dente pasta. Every forkful brings a medley of textures and tastes—crisp veggies, delicate herbs, and a light, zesty sauce that ties it all together. This dish feels like a bowl of sunshine, perfect for when you’re craving something light yet satisfying. With its balance of freshness and simplicity, it’s the ideal way to enjoy a wholesome, flavor-packed meal that’s as beautiful as it is delicious.

Ingredients

2 tablespoons olive oil

2 cloves garlic, sliced

1 zucchini, cut into small strips

1 yellow squash, cut into small strips

1 small head broccoli, cut into florets

1 cup sliced mushrooms

1 red pepper, cut into strips

1 cup snap pea pods

2 carrots, peeled and sliced on an angle

1/2 cup milk

1/2 cup grated Romano cheese

1 cup plain yogurt

1 pound linguine or fettuccine, cooked per box instructions

1/2 teaspoon salt

Freshly ground black pepper to serve

Preparation

01In a large sauté pan over medium-high heat, heat olive oil and garlic until fragrant. Add zucchini, squash, broccoli, mushrooms, red pepper, peas, and carrots and cook until slightly tender; set aside.
02In a small saucepan over medium heat, add milk and stir until hot. Add grated Romano and mix well, turn the heat down to low and allow the mixture to reduce slightly. Remove from heat and whisk in yogurt.
03In a large bowl, toss cooked pasta and cheese mixture. Season with salt and pepper. Top dish with cooked vegetables.

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Heat a tablespoon of butter and a tablespoon of olive oil in a large pan. Wait until the pan is hot and the butter has fully melted.

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