This Savory Pasta Primavera is a celebration of fresh vegetables and simple flavors. The dish combines tender linguine with a medley of colorful produce, including sweet onions, crisp bell peppers, earthy mushrooms, and delicate snow peas, all tossed in a light, aromatic tomato and garlic sauce. Its a perfect weeknight dinner that feels light yet satisfying, offering a balance of textures from the chewy pasta to the crunchy roasted pine nuts. Ideal for spring or summer meals, this recipe is naturally vegan (without the optional cheese) and brings a touch of Italian home cooking to your table. Its quick to prepare, healthy, and packed with nutrients, making it a reliable favorite for busy evenings or casual gatherings.
Savory Pasta Primavera
Description
This Savory Pasta Primavera is a celebration of fresh vegetables and simple flavors. The dish combines tender linguine with a medley of colorful produce, including sweet onions, crisp bell peppers, earthy mushrooms, and delicate snow peas, all tossed in a light, aromatic tomato and garlic sauce. Its a perfect weeknight dinner that feels light yet satisfying, offering a balance of textures from the chewy pasta to the crunchy roasted pine nuts. Ideal for spring or summer meals, this recipe is naturally vegan (without the optional cheese) and brings a touch of Italian home cooking to your table. Its quick to prepare, healthy, and packed with nutrients, making it a reliable favorite for busy evenings or casual gatherings.Ingredients
Directions
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Bring a large pot of salted water to a boil. Cook the linguine according to package directions until al dente. Drain and set aside.
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While the pasta cooks, heat a large skillet over medium-high heat. Drain the liquid from the canned diced tomatoes, reserving the tomatoes for later.
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Add the sliced onions to the hot skillet. Saut for 3-4 minutes until they begin to soften.
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Add the minced garlic and sliced mushrooms to the skillet. Cook for another 2-3 minutes, stirring frequently, until the mushrooms release their moisture and begin to brown.
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Add the sliced bell peppers to the skillet. Cook for 2 minutes until slightly tender but still crisp.
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Stir in the reserved diced tomatoes, snow peas, and chopped fresh basil. Cook for 2 more minutes to heat through and combine flavors.
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Remove the skillet from heat. Season with salt and pepper to taste.
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Add the drained linguine to the skillet with the vegetable mixture. Toss gently to coat the pasta evenly.
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Divide the pasta among serving plates. Top with roasted pine nuts and grated Parmesan cheese if desired. Serve immediately.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 357.2kcal
- % Daily Value *
- Total Fat 2.4g4%
- Saturated Fat 0.1g1%
- Cholesterol 0.0mg0%
- Sodium 62.9mg3%
- Total Carbohydrate 79.0g27%
- Dietary Fiber 15.6g63%
- Sugars 29.3g
- Protein 15.3g31%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of water to restore moisture.
Feel free to swap in other seasonal vegetables like zucchini, asparagus, or cherry tomatoes. For a dairy-free version, omit the Parmesan or use a vegan alternative.
To prevent the pasta from sticking, toss it with a little olive oil after draining if you are not adding it to the sauce immediately. Roast the pine nuts in a dry skillet over low heat for a few minutes if they are not pre-roasted, but watch them closely as they burn easily.
