Pasta Primavera

One of the most colorful and, dare we say, flavorful of pasta dishes is Pasta Primavera! Using seasonal veggies and colorful pasta makes it a wonderful entree to serve anytime of the year. Even the most novice of cooks will impress guests with this simple and delicious dish. Whether it is your main course or a side dish, you can’t go wrong with Pasta Primavera!


  • 10 oz dry Penne Pasta (other shapes will do just as well: bowtie, spiral, etc)
  • Salt to taste
  • 1/4 cup olive oil
  • 1/2 medium red onion, sliced
  • 1 large carrot, peeled and sliced into matchsticks
  • 2 cups broccoli florets, cut into matchsticks
  • 1 medium red bell pepper, sliced into matchsticks
  • 1 medium yellow squash, sliced into quarter portions
  • 1 medium zucchini, sliced into quarter portions
  • 3 cloves garlic, minced
  • 1 cup (heaping) grape tomatoes, halved through the length
  • 2 tsp dried Italian seasoning
  • 1/2 cup pasta water
  • 2 Tbsp fresh lemon juice
  • 1/2 cup shredded parmesan (can sub with toasted sunflower seeds or non-dairy cheese)
  • 2 Tbsp chopped fresh parsley

OPTIONS: Any colorful variety of veggies can be used. If you aren’t a fan of squash and zucchini, use 1 small of each and add in a cup of sliced portobello or porcini mushrooms (increased vitamin D content).


  1. Bring a large pot of water to a boil. Cook pasta in salted water according to package directions, reserve 1/2 cup pasta water before draining.
  2. Meanwhile, heat olive oil in a 12-inch (and deep) skillet over medium-high heat.
  3. Add red onion and carrot and saute 2 minutes.
  4. Add broccoli and bell pepper then saute 2 minutes.
  5. Add squash and zucchini then saute 2-3 minutes or until veggies have nearly softened.
  6. Add garlic, tomatoes, and Italian seasoning and saute 2 minutes longer.
  7. Pour veggies into the empty pasta pot or a serving bowl. Add the drained pasta. Drizzle lemon juice and salt while adding in pasta water to loosen as desired.
  8. Toss in 1/4 cup parmesan and parsley then serve with remaining parmesan on top.


Be mindful of cooking instructions with gluten-free pasta to avoid a mushy texture. Consider using Jerusalem artichoke pasta, and pasta made from spinach, beets, and other vegetables–all easy to find in most large grocery stores or online.