Pasta Primavera

Photo: Kate Sears; Styling: Elizabeth Blake

Ribbons of squash and zucchini with pops of plum tomatoes mingle with other veggies in Pasta Primavera. This colorful one-dish meal is perfect for those busy weeknights.

Yield: Serves: 4
Cost per Serving: $2.21
Recipe from All You

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Nutritional Information

Amount per serving
  • Calories: 461
  • Fat: 20g
  • Saturated fat: 7g
  • Protein: 17g
  • Carbohydrate: 56g
  • Fiber: 5g
  • Cholesterol: 24mg
  • Sodium: 647mg


  • Salt and pepper
  • 8 ounces fettuccine
  • 1 zucchini, about 7 oz.
  • 1 yellow squash, about 6 oz.
  • 3 tablespoons olive oil
  • 1 tablespoon unsalted butter
  • 1 large shallot, chopped (about 1/2 cup)
  • 2 cloves garlic, minced
  • 1/2 cup drained jarred roasted red peppers, cut into 1-inch dice
  • 3 plum tomatoes, halved, seeded, cut into 1-inch dice
  • 1/2 teaspoon Italian seasoning
  • 1/2 cup low-sodium vegetable broth
  • 1 cup packed baby arugula
  • 3/4 cup grated Parmesan


  1. 1. Bring a pot of salted water to boil. Cook pasta until al dente, about 10 minutes or as package label directs.
  2. 2. Trim ends of zucchini and squash and, using a vegetable peeler, shave lengthwise into long ribbons. Discard seeded center and any strips of peel.
  3. 3. Warm oil and butter in a large skillet over medium heat until butter melts. Add shallot; sauté until softened, about 5 minutes. Raise heat to medium-high. Add garlic, red peppers and tomatoes; cook for 3 minutes. Add zucchini, squash, Italian seasoning, broth and 1/2 tsp. each salt and pepper; sauté 2 minutes longer. Remove from heat.
  4. 4. Drain pasta, reserving 1/2 cup cooking liquid. Toss pasta with vegetables. Stir in arugula and 1/2 cup Parmesan, adding reserved liquid 1 Tbsp. at a time to moisten, if desired. Serve, passing Parmesan on the side.
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