Pasta Primavera

Omit the Parmesan cheese for a hearty vegetarian supper.
  • 450g dried rotini (corkscrew) or penne pasta
  • 5 tablespoons butter
  • 150g chopped red onions
  • 60g chopped red pepper
  • 2 teaspoons salt, plus more for the pasta water
  • 1 teaspoon freshly ground black pepper
  • 1 1/2 tablespoons minced garlic (about 5 cloves)
  • 450g courgette or yellow squash (or a mixture of both), halved lengthwise and cut crosswise into 1/2-inch half-moon pieces
  • 180g broccoli florets, blanched
  • 180g frozen mixed peas and carrots
  • 200g diced tinned tomatoes, with juices
  • 70g finely grated Parmigiano Reggiano cheese, plus more for serving
  • Handful thinly-sliced fresh basil, optional
  • 85ml extra-virgin olive oil

Bring a large pot of salted water to a boil. Add the rotini and cook until just tender, about 11 minutes. Drain, reserving 190ml of the cooking water, and set aside.

While the pasta is cooking, melt the butter in a 14-inch pan over medium-high heat. Add the onions and bell pepper and cook until soft, about 4 minutes. Add the 2 teaspoons salt, black pepper, and garlic, and cook for 1 minute longer. Add the squash and continue to cook, stirring as needed, for 2 minutes. Add the blanched broccoli, frozen peas and carrots and cook for 2 minutes. Add the tomatoes and continue to cook, stirring, for 2 minutes.

Add the pasta and the reserved cooking water to the sauce and cook until the pasta is heated through and the ingredients are well combined, about 1 to 2 minutes. Remove from the heat and fold in the grated Parmigiano Reggiano cheese and fresh basil, if using. Then drizzle with the extra-virgin olive oil. Garnish the dish with more cheese, if desired, and serve hot.

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