This post may contain affiliate links. Please read our disclosure policy.
This Pasta Primavera is a vibrant, colorful, and delicious dish that’s perfect for bringing a little sunshine to any meal. It’s packed with fresh zucchini, yellow summer squash, tomatoes, basil, tender pasta, and a light, flavorful sauce that will have your family asking for more. For you gardeners, It’s a great way to use up the abundance you might have in zucchini form ;). It’s also ready in just 30 minutes or less. I’ve been working on this recipe for several weeks now, and am excited to share the final product with you. Even my teenage boys give it two thumbs up. That’s something to be happy about, yes?
Let me show you how to make it happen.
Slice up some zucchini, yellow summer squash and onion. Heat a large, deep skillet up over medium high heat and add your oil. When it’s hot add the veggies and stir fry for about 5 minutes, or until they are starting to soften, but aren’t all the way cooked through.
Add the tomatoes and stir well. Allow them to cook and blister, then press them down with a spatula so some of them burst and release their liquid. Add the Italian seasoning and garlic salt, stirring well to combine, then remove the pan from the heat and set it aside.
In a separate skillet, melt the butter over medium high heat and add the garlic, cooking for just a minute or two, or until the garlic begins to brown. Make sure not to overcook the garlic. It will start to take on a sort of woody taste…not what we are looking for.
Quickly add 2 C of milk, 2 C of water, the bullion and the pasta. You only need half of a 16 ounce box of noodles. I like to break the long pieces in half, so they cook a bit more quickly.
Allow the mixture to come to a boil, the pasta will cook nicely for you and the sauce will thicken.
Add the additional liquid and the parsley to the pan and stir to combine, allowing the liquid to heat up and expand the sauce.
Remove from the heat, add the veggies…
…fresh parmesan cheese, lemon juice and basil.
Use some tongs to toss it all together.
Serve immediately and enjoy!
Ingredients
- 2 zucchini, sliced
- 1 yellow summer squash, sliced
- 1/2 small white onion, sliced
- 1 Tb oil
- 1 pint of grape or cherry tomatoes
- salt and pepper
- 1 tsp Italian seasoning
- 1/2 tsp garlic salt
- 2 Tb butter
- 1/2 Tb fresh garlic, minced (from a jar is fine)
- 2 1/2 C milk, divided
- 2 1/2 C water, divided
- 1 Tb chicken bullion granules
- 1/2 (16 oz) box spaghetti noodles
- 1 tsp dried parsley
- 1 C parmesan cheese, freshly grated
- 1 Tb fresh lemon juice
- 3 Tb fresh basil, torn into pieces
Instructions
- Slice up the zucchini, yellow summer squash and onion.
- Heat a large, deep skillet up over medium high heat and add your oil. When it's hot add the veggies and stir fry for about 5 minutes, or until they are starting to soften, but aren't all the way cooked through.
- Add the tomatoes and stir well. Allow them to cook and blister, then press them down with a spatula so some of them burst and release their liquid. Add the Italian seasoning, garlic salt, and salt and pepper, stirring well to combine, then remove the pan from the heat and set it aside.
- In a separate skillet, melt the butter over medium high heat and add the garlic, cooking for just a minute or two, or until the garlic begins to brown. Make sure not to overcook the garlic. It will start to take on a sort of woody taste if burned...not what we are looking for.
- Quickly add 2 C of milk, 2 C of water, the bullion and the pasta. You only need half of a 16 ounce box of noodles. I like to break the long pieces in half, so they cook a bit more quickly.
- Allow the mixture to come to a boil, the pasta will cook nicely for you and the sauce will thicken. It should take about 15 minutes.
- When the pasta is cooked through, add 1/2 C milk and 1/2 C water and the parsley to the noodle mixture, stirring to combine. Allow it to heat through. This will increase the sauce just a bit, giving you enough to cover the veggies as you add them.
- Remove from the heat, add the veggies, fresh parmesan cheese, lemon juice and basil. Use some tongs to toss it all together. Give it a taste and add more salt and pepper to your liking.
Serve immediately and enjoy!
Notes
This delightful dish is best served immediately after cooking.
Recipe from Jamie Cooks It Up!
This Pasta Primavera recipe sounds absolutely delicious and perfect for summer! I love how it incorporates fresh zucchini and tomatoes, making it a vibrant and healthy dish. It’s such a great way to use up the abundance of garden produce, especially for those who have been blessed with a bountiful zucchini crop. The combination of fresh basil, lemon juice, and parmesan cheese adds a delightful burst of flavor that I’m sure will have everyone asking for seconds.
I’m also impressed with how quick and easy it is to prepare—ready in just 30 minutes! It’s always a win when a dish is both nutritious and time-efficient, especially for busy weeknights. Jamie’s detailed instructions make it simple to follow along, ensuring a tasty outcome. I’m definitely adding this to my meal rotation and can’t wait to try it out with my family. Thank you for sharing such a wonderful recipe!
Best regards
Keith
https://essayltd.com/