Handwritten recipe for Pasta Primavera
by: salvagedrecipes

Pasta Primavera with Zucchini, Squash & Tomatoes

Pasta Primavera
Pasta Primavera is a beloved dish that highlights the freshness of seasonal vegetables tossed with pasta in a light and flavorful sauce. With its roots in Italian-American cuisine, it gained popularity in the 1970s for its wholesome and colorful ingredients. This version uses whole-wheat penne, tender zucchini and yellow squash, sweet green peas, and plum tomatoes, brought together with garlic and a savory chicken broth base. It’s perfect for a light dinner or make-ahead lunch and can easily be customized with the vegetables of your choice.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main Course
Cuisine Italian
Servings 8
Calories 290 kcal

Ingredients
  

  • 14 oz whole-wheat penne pasta
  • 2 tbsp olive oil
  • 2 lbs zucchini and yellow squash (quartered lengthwise and sliced)
  • 1 tbsp minced garlic
  • 1 cup frozen peas (about 9 oz )
  • 14 oz chicken broth
  • 12 oz plum tomatoes (chopped)

Instructions
 

Step 1: Cook Pasta

  • Bring a large pot of salted water to a boil.
  • Add penne pasta and cook until al dente according to package instructions.
  • Drain and return to the pot.

Step 2: Sauté Vegetables

  • In a non-stick skillet, heat olive oil over medium heat.
  • Add zucchini and yellow squash.
  • Cook, stirring often, for about 5 minutes.

Step 3: Add Garlic and Peas

  • Stir in minced garlic and frozen peas.
  • Cook for 1 more minute.

Step 4: Simmer with Broth

  • Add chicken broth.
  • Bring the mixture to a simmer and cook for another 3–5 minutes until vegetables are tender.

Step 5: Combine and Serve

  • Pour the cooked vegetable mixture over the drained pasta.
  • Add chopped tomatoes and toss well to combine.
  • Serve warm.

Step 6: Storage Option

  • Can put half (about 8 cups) into a plastic container and refrigerate for up to 2 days.

Tips

  • Use fresh peas instead of frozen when in season
  • Substitute vegetable broth for a fully vegetarian version
  • Add grated Parmesan just before serving if dairy is desired
  • Swap penne for rotini or farfalle
  • Add fresh basil or parsley at the end for brightness
  • Roast the squash instead of sautéing for deeper flavor
  • Use cherry tomatoes if plum tomatoes aren’t available
  • Add red pepper flakes for gentle heat
  • Portion and freeze for easy future meals

Nutrition

Calories: 290kcalCarbohydrates: 42gProtein: 10gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gSodium: 380mgPotassium: 530mgFiber: 6gSugar: 7gVitamin A: 950IUVitamin C: 20mgCalcium: 45mgIron: 2.2mg
Keyword light dinner, make-ahead, pasta primavera, spring pasta, vegetable pasta, vegetarian, weeknight meal
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