This bright and colorful Summer Pasta Primavera is packed with fresh veggies like bell peppers, zucchini, and tomatoes. It’s perfect for warm days when you crave something light and tasty!
I love how quick it is to whip up—just toss the pasta with sautéed veggies and drizzle with olive oil. It feels like summer on my plate! 🍝☀️
Key Ingredients & Substitutions
Fettuccine Pasta: I love fettuccine for its flat shape, which grabs the sauce nicely. If you’re looking for a gluten-free option, you can use gluten-free pasta or even zucchini noodles for a lighter take.
Shrimp: Fresh shrimp brings a lovely taste. If seafood isn’t your thing, try cooked chicken or even chickpeas for a vegetarian option.
Vegetables: Zucchini and yellow bell pepper add a nice crunch. Feel free to swap in other summer veggies like bell peppers of any color, asparagus, or corn if you can’t find those!
Garlic: Fresh garlic truly enhances the flavor. You could substitute with garlic powder, but fresh always tastes better. Using 1-2 cloves should be perfect.
Basil: Fresh basil brightens this dish. If you don’t have it, you can use parsley for a different flavor or even dried basil in a pinch, but use less as it’s more concentrated.
How Do I Cook the Pasta Perfectly?
Cooking pasta al dente is key to a great dish. It should be firm to the bite and not mushy. Here’s how to do it:
- Start by bringing a large pot of salted water to a boil.
- Add the fettuccine and stir a bit to prevent sticking.
- Check the package for the cooking time but taste it a minute or two before it’s done. It should be cooked, but with a slight firmness.
- Once done, drain it in a colander, but remember to save some pasta water. It’s useful for adjusting your sauce’s consistency later!
How to Make Summer Pasta Primavera
Ingredients You’ll Need:
Pasta and Vegetables:
- 8 oz fettuccine pasta
- 2 cups zucchini, sliced
- 1 cup yellow bell pepper, diced
- 1 cup cherry tomatoes, halved
- 1 cup shrimp, peeled and deveined
Flavorings and Toppings:
- 3 cloves garlic, minced
- 1/4 cup fresh basil, chopped
- 1/4 cup grated Parmesan cheese
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- Juice of 1 lemon
How Much Time Will You Need?
This delicious Summer Pasta Primavera takes about 25 minutes to prepare and cook. It’s a quick and easy dish that’s perfect for a warm evening!
Step-by-Step Instructions:
1. Cook the Fettuccine:
Start by bringing a large pot of salted water to a boil. Add the fettuccine pasta and cook it according to the package instructions until it’s al dente. Once done, drain the pasta, but make sure to reserve 1/2 cup of the cooking water for later. Set the pasta aside.
2. Sauté the Garlic and Shrimp:
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté it for about 30 seconds until it smells wonderful. Then, toss in the shrimp and cook them for 2-3 minutes until they turn pink and are fully cooked. Once done, remove the shrimp from the skillet and set them aside on a plate.
3. Cook the Vegetables:
In the same skillet, add the sliced zucchini and diced yellow bell pepper. Sauté them for about 5 minutes, stirring occasionally, until they become tender. After that, add the halved cherry tomatoes and cook everything for an additional 2 minutes.
4. Combine Everything Together:
Return the cooked shrimp to the skillet. Add the fettuccine and pour in the reserved pasta water, lemon juice, salt, and black pepper. Toss everything together until it’s nicely mixed and heated through.
5. Stir in the Final Touches:
Remove the skillet from heat and stir in the chopped basil and grated Parmesan cheese. Give it a good mix so all the flavors come together beautifully.
6. Serve and Enjoy:
Serve your Summer Pasta Primavera warm. Feel free to garnish with extra basil and Parmesan cheese if you like. Enjoy this fresh and tasty dish!
Can I Substitute the Shrimp with Another Protein?
Absolutely! You can use chicken breast, tofu, or even cooked sausage instead of shrimp. If using chicken, make sure to dice it into small pieces and cook it in the skillet until fully cooked before adding the veggies. For tofu, use firm tofu, cut into cubes, and sauté until golden.
What If I Don’t Have Fresh Basil?
No worries! You can substitute fresh basil with 1 tsp of dried basil. If you’re using dried herbs, add them earlier in the cooking process to allow the flavors to infuse. Alternatively, you can use parsley or arugula for a different flavor profile.
How to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 2 days. Reheat gently on the stove over low heat, adding a splash of olive oil or a little water to prevent drying out. The dish may lose some freshness when reheated, but it’ll still be delicious!
Can I Add Other Vegetables?
Definitely! You can customize this recipe with your favorite vegetables such as asparagus, spinach, or bell peppers in different colors. Just make sure to adjust the cooking time based on how long it takes for the vegetables to become tender!
