Vegan Summer Pasta Primavera

Pasta Primavera, translating to "spring pasta," is a classic Italian dish that celebrates the bright, fresh flavors of seasonal vegetables. Traditionally, it features a medley of colorful produce tossed with pasta, creating a dish that is as visually appealing as it is delicious. With an increasing focus on plant-based meals, this vibrant vegan twist on Pasta Primavera not only embraces the spirit of the season but also caters to those seeking healthier dietary options.

Discover the joy of cooking with this vibrant Vegan Summer Pasta Primavera! This plant-based twist on a classic Italian dish showcases a medley of colorful, seasonal vegetables tossed with your choice of pasta, creating a visually stunning and nutritious meal. Packed with vitamins and flavors, this recipe is not only healthy but also customizable for various dietary preferences. Enjoy a fresh, delicious dish that celebrates the bounty of summer while nourishing your body. Perfect for warm evenings and gatherings!

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Ingredients

12 oz pasta of your choice (spaghetti or penne work great)

2 tablespoons olive oil

1 medium onion, diced

3 cloves garlic, minced

1 bell pepper (red, yellow, or orange), sliced

1 medium zucchini, sliced into half-moons

1 medium yellow squash, sliced into half-moons

1 cup cherry tomatoes, halved

1 cup asparagus, trimmed and cut into 2-inch pieces

1 cup fresh spinach

1 teaspoon dried oregano

1 teaspoon dried basil

Salt and pepper to taste

Zest and juice of 1 lemon

1/4 cup nutritional yeast (optional, for a cheesy flavor)

Fresh basil leaves, for garnish

Instructions

Cook the Pasta: In a large pot of boiling salted water, cook the pasta according to package instructions until al dente. Reserve 1 cup of pasta water, then drain and set aside.

Sauté the Vegetables: In a large skillet over medium heat, add the olive oil. Once heated, add the diced onion and garlic. Sauté for about 2-3 minutes until fragrant and the onion is translucent.

Add the Bell Pepper: Incorporate the sliced bell pepper into the skillet. Stir and cook for an additional 2 minutes.

Add Remaining Veggies: Next, add the zucchini, yellow squash, asparagus, and cherry tomatoes. Sauté for 5-7 minutes until the vegetables are tender but still crisp.

Season the Veggies: Stir in the dried oregano, dried basil, salt, and pepper. Add the fresh spinach and let it wilt for about 1 minute.

Combine with Pasta: Add the cooked pasta to the skillet with the vegetables. Pour in the reserved pasta water, lemon zest, and lemon juice. Mix everything together until well combined.

Add Nutritional Yeast: If using, sprinkle the nutritional yeast over the pasta and toss to incorporate for a cheesy flavor.

Serve: Remove from heat and serve immediately, garnishing with fresh basil leaves. Adjust seasoning if needed and enjoy your fresh, vibrant meal!

Prep Time, Total Time, Servings: 15 minutes | 30 minutes | 4 servings