Sun-Dried Tomato & Basil Pasta Primavera
A vibrant spring pasta dish featuring fresh vegetables, sun-dried tomatoes, and a herb-infused olive oil sauce. This italian-inspired pasta (vegetarian) ready in about 30 minutes pairs fettuccine pasta, olive oil, drained sun-dried tomatoes in oil 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
- 12 oz fettuccine pasta
- 4 tbsp olive oil
- 3 tbsp, drained sun-dried tomatoes in oil
- 3, minced garlic cloves
- 1 medium, thinly sliced zucchini
- 1 cup, halved cherry tomatoes
- 1/4 cup, chopped fresh basil
- 1/2 cup, grated pecorino cheese
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Step 1: Bring a large pot of salted water to a boil. Cook fettuccine for 8-10 minutes until al dente, reserving 1 cup pasta water before draining.
- Step 2: Heat 2 tbsp olive oil in a large skillet over medium heat. Sauté sun-dried tomatoes and garlic for 1 minute until fragrant, then add zucchini and cherry tomatoes. Cook for 5 minutes until vegetables are tender-crisp.
- Step 3: Add drained pasta and 1/4 cup reserved pasta water to skillet. Toss vigorously for 2 minutes until sauce coats pasta, adding more pasta water if needed to achieve creamy consistency.
- Step 4: Remove from heat. Stir in basil, 1/4 cup grated pecorino, salt, and pepper. Serve immediately with remaining pecorino.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Sun-Dried Tomato & Basil Pasta Primavera take to make?
Total time is about 30 minutes (15 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 Sun-Dried Tomato & Basil 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 fettuccine pasta from drying out.
Can I substitute ingredients in Sun-Dried Tomato & Basil 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 Sun-Dried Tomato & Basil 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.
Is Sun-Dried Tomato & Basil Pasta Primavera vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Brought this to a potluck and it was the first dish to disappear.
- ★★★★☆
Solid recipe. Not groundbreaking but definitely making it again.
- ★★☆☆☆
Followed exactly and it was underwhelming. Maybe my expectations were too high.
