Bright and Light Primavera Pasta

A vibrant pasta dish is packed with fresh vegetables and a light, zesty sauce that’s perfect for a quick, healthy meal. It’s easy to make and full of bright flavors that will brighten up any dinner.

Kitchen Tricks

Use fresh, seasonal vegetables for the best flavor and texture.
Cook the pasta just until al dente to keep it firm and avoid mushiness.
Reserve some pasta water to adjust the sauce consistency if needed.

Ingredients 0/7

1 (16 ounce) package penne pasta (such as Barilla® Plus) 3 tablespoons olive oil 1 yellow squash, sliced and quartered 1 zucchini, sliced and quartered ½ teaspoon minced garlic ½ (16 ounce) bottle light Parmesan-peppercorn dressing (such as Cains®) salt and ground black pepper to taste

Why This Recipe Is So Loved

This pasta dish is fresh, colorful, and full of vibrant flavors. It combines crisp vegetables with a light sauce, making it perfect for a healthy and satisfying meal. It’s easy to prepare and feels like a special treat without being heavy.

Directions

Bring a large pot of salted water to a boil. Once it’s bubbling, add the penne and cook it until it’s tender but still has a little bite, about 11 minutes. Drain the pasta and transfer it to a big bowl. While the pasta is cooking, heat some olive oil in a skillet over medium heat. Toss in the yellow squash, zucchini, and garlic, and sauté everything until the veggies are soft and fragrant, which should take around 5 minutes. Season with a pinch of salt and pepper. Once the veggies are ready, add them to the pasta, pour in the dressing, and give it all a good toss to combine. You can enjoy this dish warm or let it chill and serve it cold—either way, it’s delicious!

people cooked this recipe

By Ryan Parker

Ryan shares simple recipes made for everyday cooking and easy family meals.

Best Ways To Serve

Serve with a sprinkle of freshly grated Parmesan or a handful of fresh herbs like basil or parsley. A simple green salad or crusty bread pairs well to round out the meal. For a bit of protein, add grilled chicken or shrimp.

Leftover Tips

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water or broth to keep the pasta moist. Avoid freezing, as the vegetables may become mushy.

Frequently Asked Questions

Can I use a different type of pasta for this dish?

Yes, you can use other pasta shapes like fusilli or rotini, but penne works best to hold the dressing and veggies.

How long should I cook the pasta to get the right texture?

Cook the pasta for about 11 minutes until it’s tender but still slightly firm to the bite.

Can I substitute the Parmesan-peppercorn dressing with something else?

Yes, you can use a light Italian or vinaigrette dressing if you prefer a different flavor.

Is it better to serve this pasta warm or cold?

Both ways work well—serve it warm right after cooking or chill it for a refreshing cold pasta salad.

Can I add other vegetables to this recipe?

Absolutely, adding veggies like cherry tomatoes or bell peppers can enhance the flavor and color.

How do I store leftovers and how long will they last?

Store leftovers in an airtight container in the fridge for up to 3 days.

Can I prepare this dish ahead of time?

Yes, you can make it a few hours ahead and refrigerate; just toss before serving.

What can I use if I don’t have olive oil?

You can substitute with avocado oil or any mild vegetable oil for sautéing the veggies.