Pantry Pasta Primavera with Seasonal Vegetables
A vibrant, quick pasta dish featuring seasonal vegetables and pantry staples, perfect for a weeknight dinner. This italian-inspired pasta ready in about 25 minutes pairs spaghetti, olive oil, garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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 spaghetti
- 2 tbsp olive oil
- 3 cloves, minced garlic
- 1 medium, thinly sliced zucchini
- 1 cup, halved cherry tomatoes
- 1/2 cup frozen peas
- 1/2 tsp dried basil
- 1/2 cup grated Parmesan cheese
- 1/2 tsp salt
- 1/4 tsp black pepper
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Bring a large pot of salted water to a rolling boil. Add 8 oz spaghetti and cook for 8-10 minutes until al dente, reserving 1/2 cup pasta water before draining.
- Step 2: While pasta cooks, heat 2 tbsp olive oil in a large skillet over medium heat. Add minced garlic and cook for 1 minute until fragrant but not browned.
- Step 3: Add 1 medium thinly sliced zucchini and 1 cup halved cherry tomatoes to the skillet, cooking for 4-5 minutes until vegetables are tender but still crisp.
- Step 4: Stir in 1/2 cup frozen peas, 1/2 tsp dried basil, 1/2 tsp salt, and 1/4 tsp black pepper. Cook for 2 minutes until peas are heated through.
- Step 5: Add drained spaghetti to the skillet along with 2 tbsp reserved pasta water. Toss vigorously for 1-2 minutes until sauce clings to pasta. Stir in 1/2 cup grated Parmesan cheese and serve immediately.
Frequently asked questions
How long does Pantry Pasta Primavera with Seasonal Vegetables 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 Pantry Pasta Primavera with Seasonal Vegetables?
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 Pantry Pasta Primavera with Seasonal Vegetables?
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 Pantry Pasta Primavera with Seasonal Vegetables 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 Pantry Pasta Primavera with Seasonal Vegetables?
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
- ★★★★★
Brought this to a potluck and it was the first dish to disappear.
- ★★★★★
Great base recipe! I added a pinch of smoked paprika and it was even better.
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
