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Vegan Pasta Primavera

This vibrant Vegan Pasta Primavera combines colorful, seasonal vegetables sautéed until tender and tossed with al dente pasta, fresh herbs, and a splash of lemon for brightness. The dish features a lively mix of zucchini, cherry tomatoes, and bell peppers, resulting in a fresh, flavorful, and visually appealing meal with a saucy, glossy finish. Perfect for a quick weeknight dinner that celebrates the natural goodness of fresh produce.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4
Course: Main Course
Cuisine: Vegan, Vegetarian
Calories: 450
Ingredients Equipment Method

Ingredients
  

  • 400 g pasta (spaghetti, linguine, or your choice) preferably whole grain or gluten-free
  • 2 tbsp olive oil for sautéing
  • 3 cloves garlic minced
  • 1 medium zucchini sliced into half-moons
  • 1 cup cherry tomatoes halved
  • 1 cup bell peppers any color, sliced
  • 1 tbsp lemon zest from one lemon
  • 2 tbsp lemon juice freshly squeezed
  • 1/4 cup fresh herbs basil and parsley, chopped
  • to taste salt and pepper for seasoning

Equipment

  • Large pot
  • Wide skillet
  • Wooden spoon

Method
 

  1. Bring a large pot of salted water to a rolling boil, then add your pasta and cook until just al dente, about 8-10 minutes. Drain and set aside.
  2. While the pasta cooks, heat olive oil in a wide skillet over medium heat. Add minced garlic and sauté for about 30 seconds until fragrant, releasing a warm aroma.
  3. Add sliced zucchini and bell peppers to the skillet. Stir frequently and cook for about 5 minutes until the vegetables are tender but still vibrant and slightly crisp.
  4. Stir in the halved cherry tomatoes and cook for another 2 minutes until they just start to soften and release their juices, filling the skillet with a juicy aroma.
  5. Drain the cooked pasta, reserving a splash of the pasta water. Add the pasta directly into the skillet with the vegetables and toss to combine.
  6. Sprinkle lemon zest over the mixture and squeeze in the lemon juice. Toss everything well to coat the pasta evenly, adding a splash of reserved pasta water if needed to loosen the sauce and make it glossy.
  7. Finish by stirring in chopped fresh herbs, then season with salt and pepper to taste. The dish should be bright, fragrant, and colorful, with a slight sheen from the olive oil and lemon juice.
  8. Serve immediately, garnished with extra herbs if desired. Enjoy your vibrant, fresh Vegan Pasta Primavera!