Garden Vegetable Pasta Primavera
A vibrant pasta dish with seasonal garden vegetables tossed in a light garlic-herb sauce, finished with fresh basil for a springtime delight. This italian-inspired pasta ready in about 37 minutes pairs spaghetti, diced into 1/2-inch cubes zucchini, thinly sliced carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 385 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 12 oz spaghetti
- 2 cups, diced into 1/2-inch cubes zucchini
- 1 cup, thinly sliced carrots
- 1 cup, halved cherry tomatoes
- 4 cloves, minced garlic
- 3 tbsp, chopped fresh basil
- 3 tbsp extra virgin olive oil
- 1/4 cup dry white wine
Instructions
- Step 1: Bring a large pot of salted water to a rolling boil. Add 12 oz spaghetti and cook for 8-10 minutes until al dente, then drain and reserve 1/2 cup pasta water.
- Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add 2 cups diced zucchini and 1 cup thinly sliced carrots, then sauté for 5 minutes until vegetables are tender-crisp and edges are golden.
- Step 3: Add 1 cup halved cherry tomatoes and 4 minced garlic cloves, then cook for 2 minutes until tomatoes soften and garlic becomes fragrant, stirring constantly.
- Step 4: Pour in 1/4 cup dry white wine and simmer for 2 minutes until the liquid reduces by half and evaporates, leaving a flavorful base.
- Step 5: Add the drained spaghetti and toss to coat, adding 1/4 cup reserved pasta water to help the sauce emulsify and coat the noodles evenly.
- Step 6: Stir in 3 tbsp chopped fresh basil and cook for 1 minute until the basil wilts and the pasta is heated through, ensuring the sauce thickens and coats the back of a spoon.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Garden Vegetable Pasta Primavera take to make?
Total time is about 37 minutes (15 min prep + 22 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Garden Vegetable Pasta Primavera?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep spaghetti from drying out.
Can I substitute ingredients in Garden Vegetable Pasta Primavera?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Garden Vegetable Pasta Primavera for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Garden Vegetable Pasta Primavera?
Italian pasta like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Used frozen vegetables instead of fresh and honestly couldn't tell the difference.
- ★★★★★
Brought this to a potluck and it was the first dish to disappear.
- ★★★★☆
Very good for a 22-minute recipe. Would bump up the spice level though.
