Savory Pasta Primavera

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.

Cooking Method: Boiling, Sautéing

Cuisine: Italian

Courses: Main Courses

Difficulty: Intermediate

Servings: 4

Calories: 357.2

Dietary: Vegetarian

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

30 ounce Canned diced tomatoes
1 1/2 cup Onions, sliced
4 cloves Garlic, minced
1/2 pound Linguine, uncooked
2 cup Bell pepper, sliced
2 cup Fresh mushrooms, sliced
1/4 lb Snow peas
1/4 cup Fresh basil, chopped
1/3 cup Pine nuts, roasted
to taste Salt and pepper
to taste Parmesan, grated

Directions

1
Bring a large pot of salted water to a boil. Cook the linguine according to package directions until al dente. Drain and set aside.
2
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.
3
Add the sliced onions to the hot skillet. Saut for 3-4 minutes until they begin to soften.
4
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.
5
Add the sliced bell peppers to the skillet. Cook for 2 minutes until slightly tender but still crisp.
6
Stir in the reserved diced tomatoes, snow peas, and chopped fresh basil. Cook for 2 more minutes to heat through and combine flavors.
7
Remove the skillet from heat. Season with salt and pepper to taste.
8
Add the drained linguine to the skillet with the vegetable mixture. Toss gently to coat the pasta evenly.
9
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.

Keywords: pasta, primavera, vegetables, italian, linguine, vegan, easy, dinner, healthy, quick, tomato, garlic, onion, bell pepper, mushrooms, snow peas, basil, pine nuts, weeknight, gluten-free option

Read it online: https://www.chefs-mate.com/recipe/savory-pasta-primavera/