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- 8 oz whole wheat or gluten-free pasta - 2 tablespoons extra virgin olive oil - 1 medium zucchini, sliced - 1 red bell pepper, sliced - 1 yellow bell pepper, sliced - 1 cup cherry tomatoes, halved - 1 cup broccoli florets - 1 cup snap peas - 2 cloves garlic, minced - Salt and pepper to taste - Fresh basil and parsley for garnish - Lemon wedges for serving

Quick and Tasty Vegan Pasta Primavera in 30 Minutes

Discover the deliciousness of Vegan Pasta Primavera, a vibrant and healthy dish that celebrates seasonal vegetables! This easy-to-make recipe combines whole wheat or gluten-free pasta with a variety of colorful veggies like zucchini, bell peppers, and cherry tomatoes, creating a satisfying meal packed with nutrients. Perfect for any culinary skill level, this dish is customizable and quick to prepare, making it an ideal choice for incorporating plant-based meals into your diet. Enjoy a fresh, flavorful experience that nourishes both body and soul!
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Ingredients
  

8 oz (about 225g) whole wheat or gluten-free pasta

2 tablespoons extra virgin olive oil

1 medium onion, thinly sliced

2 garlic cloves, minced

1 medium zucchini, cut into half-moons

1 bell pepper (any color), thinly sliced

1 cup cherry tomatoes, halved

1 cup broccoli florets

1 cup snap peas or green beans, trimmed

Salt and freshly ground black pepper, to taste

1 teaspoon Italian seasoning blend (oregano, basil, thyme)

Juice of 1 fresh lemon

Fresh basil or parsley, chopped for garnish (optional)

Nutritional yeast or vegan parmesan, for serving (optional)

Instructions
 

Cook the Pasta: In a large pot, bring salted water to a rolling boil. Add the pasta and cook according to the package instructions until al dente. Before draining, reserve 1/2 cup of the pasta water. Drain the pasta and set it aside for later use.

    Sauté the Aromatics: While the pasta cooks, heat the extra virgin olive oil in a large skillet over medium heat. Once hot, add the thinly sliced onion and sauté for 2-3 minutes, or until it becomes translucent. Next, add the minced garlic and sauté for another 30 seconds, stirring continuously to avoid burning.

      Add the Vegetables: Incorporate the chopped zucchini, sliced bell pepper, broccoli florets, and snap peas into the skillet. Continue to sauté the vegetables for about 5-7 minutes, stirring occasionally until they are cooked through yet remain vibrant and crisp.

        Combine Pasta and Season: Add the cooked pasta to the skillet, mixing it well with the sautéed vegetables. Gradually pour in the reserved pasta water to help create a cohesive dish. Sprinkle in the Italian seasoning, along with salt and pepper to taste. Finally, drizzle the fresh lemon juice over the top and toss everything together until evenly mixed.

          Garnish and Serve: Remove the skillet from heat. Serve the pasta primavera hot, garnished with a sprinkle of fresh herbs and topped with nutritional yeast or vegan parmesan, if desired. Enjoy this quick and delicious vegan dish!

            Prep Time, Total Time, Servings: 10 minutes | 30 minutes | 4 servings

              Presentation Tips: Serve in wide, shallow bowls to showcase the colorful vegetables. Add a few extra cherry tomato halves and a sprig of fresh basil on each plate for a visual pop.