This Easy Summer Pasta Primavera is a colorful dish filled with fresh veggies like bell peppers, zucchini, and cherry tomatoes. It’s light and oh-so-refreshing for warm days!
Perfect for a quick lunch or dinner, I love how all you do is cook pasta and toss in the veggies. It’s like a garden party on a plate! 🌼🍝
Key Ingredients & Substitutions
Pasta: Fettuccine or tagliatelle are great choices, but you can easily use any pasta you have on hand, like penne or spaghetti. Whole wheat or gluten-free pasta works too if you’re looking for healthier options.
Shrimp: I love using fresh large shrimp for their firm texture. If shrimp isn’t your thing, consider using chicken or even tofu for a vegetarian option. Just adjust the cooking time accordingly!
Vegetables: Zucchini and yellow bell peppers give bright colors and flavors. You can swap them for other veggies like broccoli, asparagus, or even spinach, depending on what you have available.
Parmesan: Freshly grated Parmesan adds creamy richness. If you’re lactose intolerant, try using nutritional yeast for a cheese-like flavor, or a vegan cheese substitute if you prefer.
How Do I Cook Pasta Perfectly Every Time?
Cooking pasta might seem straightforward, but there are a few tips to get it just right! Here’s how to do it:
- First, always use a big pot with plenty of water to give the pasta room to cook evenly.
- Next, ensure your water is at a rolling boil before adding the pasta. This prevents it from becoming mushy.
- Add a good amount of salt—about 1 tablespoon per 4 quarts of water. It flavors the pasta as it cooks.
- Stir the pasta right after adding it to prevent sticking. Keep an eye on the cooking time—taste it a minute before the package says it’s done for that perfect al dente texture.
Easy Summer Pasta Primavera with Fresh Veggies and Shrimp
Ingredients You’ll Need:
For the Pasta:
- 8 oz fettuccine or tagliatelle pasta
For the Vegetables and Shrimp:
- 1/2 lb large shrimp, peeled and deveined
- 1 medium zucchini, sliced into rounds
- 1 cup yellow bell pepper, diced
- 1/2 cup cherry tomatoes, halved
For the Flavoring:
- 3 tbsp olive oil, divided
- 3 cloves garlic, minced
- 1/4 tsp crushed red pepper flakes (optional)
- Salt and freshly ground black pepper, to taste
- 1/4 cup fresh basil, chopped
- 1/2 cup freshly grated Parmesan cheese, plus more for garnish
- Juice of half a lemon
How Much Time Will You Need?
This delightful dish takes about 20-25 minutes to prepare. You’ll spend around 10 minutes cooking the pasta and another 10-15 minutes sautĂ©ing the shrimp and vegetables. It’s quick, easy, and perfect for a summer meal!
Step-by-Step Instructions:
1. Cook the Pasta:
Begin by bringing a large pot of salted water to a boil. Once boiling, cook the pasta according to the package instructions until al dente. Don’t forget to reserve 1/2 cup of the pasta water before draining the rest and setting the pasta aside!
2. Sauté the Shrimp:
While the pasta is cooking, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Season the shrimp with a sprinkling of salt and pepper, then add them to the hot skillet. Cook for about 2-3 minutes on each side until they turn pink and are cooked through. Once done, remove the shrimp from the skillet and set aside for later.
3. Cook the Vegetables:
In the same skillet, add the remaining 2 tablespoons of olive oil. Toss in the minced garlic and optional crushed red pepper flakes, sautéing for about 30 seconds until the garlic is fragrant. Add the sliced zucchini, diced yellow bell pepper, and halved cherry tomatoes. Cook the mix for about 4-5 minutes until the vegetables are tender but still slightly crisp.
4. Combine Everything Together:
Return the cooked shrimp to the skillet with the sautéed vegetables. Now, add the drained pasta to the mix. Toss everything together, adding the reserved pasta water a little at a time to help create a light sauce. Keep mixing until evenly combined and heated through.
5. Final Touches:
Stir in the lemon juice and chopped fresh basil, then season with additional salt and pepper to taste. Finally, remove the skillet from heat and sprinkle generously with freshly grated Parmesan cheese.
6. Serve and Enjoy!
Your beautiful Summer Pasta Primavera is ready! Serve immediately, garnishing each plate with extra basil and Parmesan if you like. Enjoy this fresh, light, and delicious meal that truly captures the essence of summer!
FAQ for Easy Summer Pasta Primavera with Fresh Veggies and Shrimp
Can I Use Different Vegetables in This Recipe?
Absolutely! Feel free to swap the zucchini and bell pepper for any seasonal vegetables you enjoy. Broccoli, asparagus, or graded carrots work wonderfully, just keep the cooking time in mind to ensure everything remains tender yet crisp.
What If I Don’t Have Shrimp?
No problem! You can substitute shrimp with chicken breast, cooked sausage, or even chickpeas for a vegetarian option. Just be sure to adjust the cooking time accordingly to ensure everything is fully cooked through.
How Do I Store Leftovers?
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, just warm them gently in a skillet over low heat or in the microwave until heated through. You may want to add a splash of water or a drizzle of olive oil to keep it moist.
Can I Make This Recipe Vegan?
Yes! To make this dish vegan, simply omit the shrimp and cheese. You can substitute the Parmesan with a vegan cheese or nutritional yeast and use vegetable broth instead of water to enhance the flavor of the pasta.
