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Vegetable Primavera Pasta: Nutritious and Delicious

by Victoria Scholl on

Hungry for a tasty meal? We've got you covered with this delicious and nutritious one-pot pasta primavera.

No need for a lengthy backstory—scroll down for the recipe and get cooking!

(If you're interested in what inspired this dish, click the link below to read the story behind our delicious pasta primavera recipe!)

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Nutrition Per Serving:

Recipe makes 4 servings.




96.5 g


17.375 g


8.5 g


6.25 g


  • 8 Ounces Pasta of choice (Tip: Whole wheat or protein pasta would be a great choice for this dish!)
  • 2 Tablespoons Olive Oil
  • 3 Cloves Garlic, minced
  • 1 Onion, thinly sliced
  • 1 Red Bell Pepper, julienned
  • 1 Yellow Bell Pepper, julienned
  • 1 Medium Zucchini, julienned or diced
  • 1 Cup Cherry Tomatoes, halved
  • 1 Cup Broccoli Florets
  • 1 Cup Baby Spinach Leaves
  • 1/2 Cup Vegetable Broth
  • 1 Tablespoon Lemon Juice
  • 1 Teaspoon Dried Italian Herbs (Oregano, Basil, Thyme)
  • Salt and Pepper to taste
  • Grated Parmesan cheese or Nutritional Yeast (optional for serving)
  • Fresh Basil Leaves, thinly sliced (for garnish)


  1. Cook Pasta: Prepare your pasta according to the package instructions until it reaches al dente consistency. Once cooked, drain the pasta and set it aside for later.

  2. Sauté Vegetables: In a large skillet, heat olive oil over medium heat. Add minced garlic and sliced onion to the skillet, and sauté until the garlic becomes fragrant and the onions turn translucent, usually around 2-3 minutes. Next, add julienned red and yellow bell peppers, diced zucchini, cherry tomatoes, and broccoli florets to the skillet. Sauté these vegetables for an additional 5-7 minutes until they become tender-crisp.

  3. Combine Pasta and Vegetables: Once the vegetables are cooked to your liking, add the cooked pasta to the skillet containing the sautéed vegetables. Toss everything together well to ensure that the pasta and vegetables are evenly combined.

  4. Make Sauce: In a small bowl, whisk together vegetable broth, lemon juice, dried Italian herbs, salt, and pepper until well combined. Once mixed, pour the sauce over the pasta and vegetables in the skillet.

  5. Add Spinach: To incorporate some leafy greens into the dish, add baby spinach leaves to the skillet containing the pasta and vegetables. Toss everything together gently until the spinach wilts slightly.

  6. Serve: Transfer the Vegetable Primavera Pasta onto serving plates or a large platter. If desired, sprinkle grated Parmesan cheese or nutritional yeast on top for added flavor. Garnish with thinly sliced fresh basil leaves for a finishing touch.

  7. Enjoy: To make this dish more filling and balanced, consider adding a source of protein such as protein pasta, lean animal protein, or a plant-based option like tofu or tempeh. Feel free to customize this recipe by incorporating your favorite vegetables or experimenting with different types of pasta. It's a versatile dish that can easily adapt to your taste preferences and dietary needs.


Store in an airtight container in the refrigerator for about 3-4 days. The texture of the pasta and vegetables may change over time. Allow the pasta to cool completely before storing.

Our Inspiration

I love the days when you wake up to the sun shining, the air feels crisp and refreshing, and you can swear that the universe is calling you to stop by the local farmers market.

It's impossible for me to resist popping in quickly to see what's there. I almost always return home with a bag or two full of fresh produce, itching to whip up something delicious. My farmers market trips this time of year include the ripest seasonal goodies like asparagus, peas, and broccoli. 

But when that first warm day in March hits and the Carolina sun starts feeling like summer, I start craving those sweet cherry tomatoes, zucchini, and peppers the season brings!

There's something magical about the mingling of spring and summer veggies, and I can't help but feel inspired. So, armed with my haul and fueled by anticipation (and an empty belly), I set out to create a dish that captures the essence of the changing seasons. As the veggies sizzle in the pan, filling the air with mouthwatering aromas, I know I'm onto something special.

For me, cooking isn't a chore that I have to do to survive—it's a creative outlet I can use as a chance to turn simple ingredients into something extraordinary! And that's exactly what this pasta primavera recipe is all about—celebrating fresh flavors, vibrant colors, and the joy of cooking. So, grab a fork and join me as we savor the taste of summer, one delicious bite at a time!

-Victoria Scholl, Loop Nutrition RD Director