Midwest Pantry Pasta Primavera
A quick and easy pasta dish with a variety of seasonal vegetables, made with pantry staples for a wholesome meal. This italian-inspired pasta ready in about 25 minutes pairs Spaghetti, Olive oil, thinly sliced Red bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 210 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 tbsp Olive oil
- 1 medium, sliced into thin half-moons Zucchini
- 1 medium, sliced into thin half-moons Yellow squash
- 1, thinly sliced Red bell pepper
- 1/2 cup, halved Cherry tomatoes
- 2 cloves, minced Garlic
- 1/4 tsp Red pepper flakes
- 1/4 cup, grated Parmesan cheese
- to taste Salt
- to taste Pepper
- 1/2 cup (reserved from cooking spaghetti) Pasta water
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: In a large skillet, heat 2 tbsp olive oil over medium heat. Add 1 sliced zucchini, 1 sliced yellow squash, and 1/2 cup thinly sliced red bell pepper, cooking for 5 minutes until the vegetables are tender-crisp.
- Step 3: Add 2 minced garlic cloves and 1/4 tsp red pepper flakes to the skillet, sautéing for 30 seconds until fragrant.
- Step 4: Stir in the drained spaghetti and 1/2 cup reserved pasta water, tossing for 1-2 minutes until the sauce thickens and coats the pasta. Add 1/2 cup halved cherry tomatoes and cook for 1 minute more until warmed through.
- Step 5: Season with salt and pepper to taste, then sprinkle with 1/4 cup grated Parmesan cheese and serve immediately.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Midwest Pantry Pasta Primavera take to make?
Total time is about 25 minutes (10 min prep + 15 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 Midwest Pantry 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 Midwest Pantry 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 Midwest Pantry 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 Midwest Pantry 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
- ★★★★★
Love how the Italian come through in every bite.
- ★★★★★
Used half the salt and it was still plenty flavorful.
- ★★★★★
The aroma while cooking this was absolutely heavenly.
