This easy Pasta Primavera with Sautéed Vegetables is a healthy, family-friendly pasta recipe made with whole wheat pasta, fresh veggies, garlic, and a creamy yogurt sauce, and ready in just 35 minutes.
Nothing says fresh and satisfying quite like a big bowl of Pasta Primavera with Sautéed Vegetables. It’s the perfect recipe when you want something light, colorful, and family-friendly; my kids eat it right up! Plus it’s easy to mix and match with whatever’s in your fridge! Much like my garlic roasted vegetable pasta, chicken shawarma naan wraps, or lemon garlic shrimp, this dish is all about letting simple, wholesome ingredients shine. And because it comes together in just 35 minutes, it’s a great weeknight dinner option that doesn’t skimp on flavor.
Ingredients
- Vegetables: You can really use whatever is in that bottom drawer of your fridge, but I used zucchini, asparagus, red bell pepper, and frozen peas.
- Pasta: I love to use whole wheat pasta for added fiber and nutrients.
- Yogurt: Instead of adding cream or butter, I like to stir in whole milk plain yogurt. Not only does it add more protein, calcium, and other nutrients to the dish, but creates a rich and creamy sauce.
- Parmesan cheese: Adds a mild nutty, salty, cheesy flavor to finish off the dish.
How to Make Pasta Primavera with Sautéed Vegetables
Step 1. Start by washing and then chopping your vegetables into bite sized pieces.
Step 2. While you’re chopping your veggies, bring a large pot of salted water to a boil, then add your pasta and cook according to package instructions, reserving some of the liquid.
Step 3. While pasta is cooking, heat a deep skillet with oil and add your veggies.
Step 4. Using a microplane, add in your freshly grated garlic with the vegetables.
Step 5. Sauté vegetables until tender, seasoning with salt and pepper.
Step 6. Stir in the cooked pasta to the skillet, along with olive oil, parmesan, and a bit of the reserved pasta water. Then remove from heat.
Stir in the yogurt and garnish with fresh basil and additional parmesan, then serve and enjoy your Pasta Primavera with Sautéed Vegetables!
Tips From the Chef
- Don’t overcook the veggies, keep them crisp for the best texture. Cook just until their color brightens.
- Save some pasta water, it’s the secret to a silky sauce.
- Make it your own by adding grilled chicken, shrimp, or lobster for extra protein.
More Pasta Recipes
- Turkey Bolognese Zucchini Pasta
- Butternut Squash and Sausage Pasta
- Crab Linguine in a White Wine Garlic Sauce
- Italian Chicken Pasta with Artichokes
- Easy Beef Stroganoff
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Ingredients
Video
Instructions
- Cook pasta according to package instructions reserving 1 cup of the starchy cooking liquid.
- While the pasta is cooking, heat a deep skillet over medium-high heat and drizzle with 1 tablespoon of the olive oil.
- Add the garlic, diced bell pepper, zucchini and asparagus to the pan, plus salt and pepper, as sauté until tender, about 5-6 minutes.
- Stir the cooked pasta into the pot of veggies along with the remaining 1 tablespoon olive oil, parmesan cheese and peas. If the mixture is too dry, add in a bit of the reserved starchy cooking liquid, 1/4 cup at a time.
- Remove from heat then stir in the yogurt. Add salt and pepper to taste then garnish with fresh basil before serving
Liz’s Notes
Nutrition
Frequently Asked Questions
You can definitely boil vegetables at the same time as cooking pasta, though veggies usually cook faster, so you only need to add them in the last couple of minutes the pasta is boiling.
Pasta primavera sauce is usually made from cream, butter, and parmesan cheese, served over pasta and vegetables like asparagus, peas, and zucchini.
Store in an airtight container or resealable bag in the fridge for up to 4 days.
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