Vegetable-Packed Pasta Primavera with Parmesan
A vibrant medley of fresh vegetables sautéed and tossed with linguine and Parmesan for a light, kid-friendly pasta dish. This italian-inspired pasta (vegetarian) ready in about 25 minutes pairs linguine pasta, olive oil, minced garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 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 linguine pasta
- 3 tbsp olive oil
- 3 minced garlic cloves
- 1 medium zucchini, diced into 1/2-inch cubes
- 1 yellow bell pepper, diced into 1/2-inch pieces
- 1 cup cherry tomatoes, halved
- 2 cups fresh spinach leaves
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 cup grated Parmesan cheese
- 1/4 cup fresh basil leaves, chopped
Instructions
- Step 1: Bring a large pot of salted water to a boil. Add 12 oz linguine pasta and cook for 8-10 minutes until al dente, then drain and reserve 1/2 cup pasta water.
- Step 2: While pasta cooks, heat 3 tbsp olive oil in a large skillet over medium heat. Add 3 minced garlic cloves and sauté for 30 seconds until fragrant.
- Step 3: Add 1 diced zucchini and 1 diced yellow bell pepper to the skillet. Cook for 4-5 minutes until tender but still crisp.
- Step 4: Stir in 1 cup halved cherry tomatoes and 2 cups fresh spinach leaves, cooking for another 2 minutes until spinach wilts.
- Step 5: Add the drained pasta and 1/2 cup reserved pasta water to the skillet. Season with 1 tsp salt and 1/2 tsp black pepper, tossing everything together.
- Step 6: Remove from heat and stir in 1/2 cup grated Parmesan cheese and 1/4 cup chopped fresh basil leaves until the cheese melts slightly and coats the pasta.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Vegetable-Packed Pasta Primavera with Parmesan 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 Vegetable-Packed Pasta Primavera with Parmesan?
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 linguine pasta from drying out.
Can I substitute ingredients in Vegetable-Packed Pasta Primavera with Parmesan?
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 Vegetable-Packed Pasta Primavera with Parmesan 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 Vegetable-Packed Pasta Primavera with Parmesan 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.
