Vegan Pasta Primavera

5 from 1 vote

This Vegan Pasta Primavera in an easy dish of pasta and vegetables with flavors of lemon and garlic. It's light, fresh, and flavorful. It can be easily customized with your favorite spring and summer veggies. Ready in just 30 minutes!

Prep Time15

Cook Time15

Total Time30

Course: Main Dishes

Cuisine: American

Diet: Gluten Free, Vegan

Servings:

Calories: 334kcal

Author: Jenn Sebestyen

Equipment

Ingredients

12 ounces penne pasta gluten-free, if desired (or pasta of choice)
2 tablespoons olive oil
1 red onion halved and sliced thin (or diced)
3 cloves garlic minced
1 head broccoli chopped small
1 medium zucchini chopped
1 medium yellow summer squash chopped
1 teaspoon dried basil
1 teaspoon dried oregano
¾ teaspoon salt or to taste
½ teaspoon black pepper or to taste
3-4 leaves kale woody stems removed, leaves chopped small
1 pint grape or cherry tomatoes halved
1 cup frozen green peas
juice of ½ lemon (about 2-3 tablespoons) or to taste
2 tablespoons balsamic vinegar
½ cup vegan parmesan cheese optional
fresh chopped basil or parsley for garnish, optional
fresh cracked black pepper optional, if desired

Instructions

Cook the pasta in well-salted water according to package directions until al dente. SAVE 1 CUP OF THE PASTA COOKING WATER BEFORE DRAINING!
While the pasta is cooking, heat the oil in a large skillet over medium heat.
Add the onions and garlic and sauté 2 to 3 minutes, stirring occasionally, until the onions start to soften.
Add the broccoli, zucchini, summer squash, dried basil, dried oregano, salt and pepper. Stir well and sauté 2 to 3 minutes until fragrant.
Add the kale and tomatoes, stir well, and sauté 3 to 4 minutes until the tomatoes start to burst.
Add the green peas, cooked pasta, juice of ½ lemon, balsamic vinegar and ½ cup of the reserved pasta cooking water. Stir well.
Taste and adjust seasoning as necessary. Add another pinch of salt, squeeze of lemon, and/or the vegan parmesan, if desired. Add additional pasta cooking water if you like it looser.
Serve garnished with fresh herbs and cracked black pepper, if desired.

Notes

~ Generously salt the pasta cooking water! This is the only chance you have to flavor the pasta itself.

~ Cook the pasta until just al dente. Do not overcook!

~ Save 1 cup of pasta cooking water before draining the pasta! You may not need all of it, but it's best to have extra just in case. If you forget, use veggie broth in a pinch.

~ Don't skip the onions and garlic. They provide much of the flavor!

~ Let the tomatoes cook down and burst. The juices from the tomatoes will help to create a "sauce."

~ Fresh lemon juice is best! Use more or less depending on your tastes.

~ Garnish with fresh herbs, like basil or parsley, for an added flavor boost.

~ Always taste and adjust seasonings to your liking. Additional salt, pepper, herbs, lemon juice, balsamic, or vegan parmesan cheese can be added, if needed.

~ To make this vegan pasta primavera gluten-free, use gluten-free pasta.

~ To make this dish oil-free, use veggie broth to sauté instead of oil.

Nutrition facts calculated with wheat-based pasta and no optional garnishes.

Nutrition