This colorful Summer Pasta Primavera is packed with fresh veggies like bell peppers, zucchini, and cherry tomatoes. It’s light, bright, and perfect for warm days!
I love that it comes together quickly, so you can enjoy more time outdoors. Plus, leftover pasta makes for a tasty lunch the next day—if there are any leftovers! 😄
Key Ingredients & Substitutions
Pasta: Fettuccine is a great choice for this dish, but feel free to swap it with any pasta you prefer—penne, farfalle, or whole wheat pasta work well too!
Vegetables: Zucchini and yellow bell pepper add color and nutrition. If you’re out of bell peppers, consider using red or green peppers, or even asparagus and carrots!
Shrimp: Fresh or frozen shrimp both work fine. If you’re looking for a substitute, cooked chicken or even chickpeas can add protein and keep it flavorful.
Parmesan cheese: While grated Parmesan enhances the dish, you can replace it with pecorino Romano or nutritional yeast for a vegan version. I personally enjoy adding more cheese for a richer taste!
Fresh herbs: Fresh basil gives a wonderful aroma. If you can’t find it, parsley or thyme can also brighten the dish, though basil is my favorite.
How Can I Make Sure the Vegetables Are Perfectly Cooked?
Cooking the vegetables just right is key to a great primavera. You want them tender but still crisp. Here’s how to get it right:
- Keep your skillet at medium heat to avoid burning. It’s better to cook a little slower.
- Sauté the zucchini and bell pepper first because they need a bit more time. Cook until they are tender but not mushy, around 5-7 minutes.
- Adding the tomatoes and garlic later ensures they maintain some texture. Just cook them until the tomatoes begin to soften, about 2-3 minutes.
- Remember to taste as you go! Adjust the seasoning to your liking for the best flavor.
How to Make Summer Pasta Primavera
Ingredients You’ll Need:
For the Pasta:
- 8 oz fettuccine or your choice of pasta
For the Vegetables and Shrimp:
- 2 tbsp olive oil
- 1 medium zucchini, sliced
- 1 yellow bell pepper, diced
- 1 cup cherry tomatoes, halved
- 1 cup cooked shrimp (peeled and deveined)
- 2 cloves garlic, minced
- 1/4 cup fresh basil, chopped
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
- Optional: Lemon juice for freshness
How Much Time Will You Need?
This delicious Summer Pasta Primavera takes about 30 minutes to prepare! You’ll spend some time boiling the pasta and sautéing the veggies, but it all comes together quickly for a satisfying meal.
Step-by-Step Instructions:
1. Cook the Pasta:
Start by boiling a large pot of salted water. Once it’s bubbling, cook the fettuccine according to the package instructions until it’s al dente (firm to the bite). After it’s cooked, drain it well but save a bit of that pasta water in case you need to adjust the sauce later. Set the pasta aside.
2. Sauté the Vegetables:
In a large skillet, warm the olive oil over medium heat. Add the sliced zucchini and diced yellow bell pepper. Sauté these veggies for about 5-7 minutes, or until they become tender and slightly golden.
3. Add Garlic and Tomatoes:
Next, toss in the halved cherry tomatoes and minced garlic into the skillet. Cook for an additional 2-3 minutes, stirring occasionally, until the tomatoes start to soften and burst. This will add tasty flavors to your dish!
4. Stir in the Shrimp:
Now, add the cooked shrimp to the skillet. Stir everything together and let it heat through for about 2 minutes. Don’t forget to season everything with salt, pepper, and a squeeze of lemon juice if you’re using it for a fresh taste.
5. Mix in the Pasta:
Add the cooked fettuccine into the skillet with the veggies and shrimp. Toss everything together until well combined. If the mix looks a bit dry, splash in some of that reserved pasta water until it reaches your preferred consistency.
6. Finish and Serve:
Take the skillet off the heat and gently fold in the chopped fresh basil. Top with the grated Parmesan cheese, mixing just a little so it melts into the warm pasta. Serve warm and feel free to garnish with extra basil and Parmesan if you’d like. Enjoy your refreshing summer pasta primavera!
Can I Use Different Vegetables for This Pasta Primavera?
Absolutely! You can switch out the zucchini and bell pepper for any of your favorite vegetables. Consider using asparagus, broccoli, or carrots for some great flavor and texture. Just adjust the cooking time based on the vegetable you choose to ensure everything is perfectly tender!
What Can I Substitute for Shrimp?
If you’re not a shrimp fan or need a substitute, grilled chicken, sautéed mushrooms, or firm tofu work wonderfully in this dish. Just make sure to cook them thoroughly before adding them to the skillet with the vegetables.
How to Store Leftovers
Leftovers can be stored in an airtight container in the fridge for up to 3 days. When you’re ready to enjoy them again, reheat on the stove over low heat, adding a splash of olive oil or water to keep it moist.
