Gummy Bear & Berry Pasta Primavera

By AislePrompt Editorial · Published 2026-04-02 · Updated 2026-04-02

A playful twist on classic pasta with colorful gummy bears and fresh seasonal vegetables, perfect for picky eaters who love sweet and savory combos. This Italian-inspired pasta recipe, ready in about 25 minutes, pairs fettuccine pasta, gummy bears, zucchini for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 580 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

• 8 oz fettuccine pasta
• 1/2 cup (assorted colors) gummy bears
• 1 medium (about 6 oz), thinly sliced zucchini
• 1/2 medium, thinly sliced red bell pepper
• 1/4 cup, chopped fresh basil
• 2 cloves, minced garlic
• 2 tbsp extra virgin olive oil
• 1/4 cup white wine
• 1/4 cup vegetable broth
• 1 tbsp lemon juice
• 1/4 tsp salt
• 1/4 tsp red pepper flakes

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Bring a large pot of salted water to a rolling boil. Add 8 oz fettuccine and cook for 8-10 minutes until al dente, then drain and reserve 1/2 cup pasta water.
2. Step 2: While pasta cooks, heat 2 tbsp olive oil in a large skillet over medium heat. Add 2 minced garlic cloves and cook for 1 minute until fragrant but not browned.
3. Step 3: Add 1/2 medium sliced zucchini and 1/2 medium sliced red bell pepper to the skillet. Sauté for 4-5 minutes until vegetables are tender-crisp.
4. Step 4: Stir in 1/4 cup white wine and 1/4 cup vegetable broth, scraping up any browned bits. Simmer for 2 minutes until liquid reduces by half.
5. Step 5: Add 1/2 cup gummy bears to the skillet and stir gently until melted and glossy, about 1 minute.
6. Step 6: Add drained pasta to the skillet with 1/4 cup reserved pasta water. Toss to coat, adding more water if needed to create a light sauce.
7. Step 7: Stir in 1 tbsp lemon juice, 1/4 cup chopped basil, 1/4 tsp salt, and 1/4 tsp red pepper flakes. Cook for 1 minute until flavors meld and sauce coats pasta evenly.