Vegan Summer Pasta Primavera

As the sun shines brighter and the days grow longer, summer brings an abundance of fresh produce that invites us to embrace lighter, healthier meals. Among the many delightful options, summer pasta dishes stand out for their refreshing flavors, colorful presentations, and the ability to showcase the best seasonal vegetables. One exceptional dish that perfectly embodies the essence of summer is the Vibrant Vegan Summer Pasta Primavera—a culinary celebration of nature’s bounty.

Enjoy the vibrant flavors of summer with this delicious Vibrant Vegan Summer Pasta Primavera recipe! Packed with seasonal vegetables like zucchini, bell peppers, cherry tomatoes, and fresh spinach, this dish not only looks stunning but is also loaded with nutrients. Made with whole wheat pasta for added fiber, it’s a healthy, satisfying meal perfect for warm days. Quick to prepare, it’s ideal for weeknight dinners or meal prep. Dive into a colorful culinary experience that celebrates summer’s bounty!

Print Recipe Pin Recipe

Ingredients

12 oz whole wheat pasta (penne or fusilli work well)

1 tablespoon olive oil

1 medium red onion, thinly sliced

2 cloves garlic, minced

1 medium zucchini, diced

1 medium yellow squash, diced

1 bell pepper (red, yellow, or orange), chopped

1 cup cherry tomatoes, halved

1 cup fresh spinach

1 cup asparagus, cut into 2-inch pieces

1 teaspoon dried oregano

1 teaspoon dried basil

Salt and pepper to taste

1/4 cup nutritional yeast (optional, for a cheesy flavor)

Fresh basil leaves, for garnish

Lemon wedges, for serving

Instructions

Cook the Pasta: In a large pot, bring salted water to a boil. Add the whole wheat pasta and cook according to package instructions until al dente. Drain and set aside.

Sauté the Vegetables: In a large skillet, heat the olive oil over medium heat. Add the sliced red onion and sauté until it becomes translucent, about 3-4 minutes. Stir in the minced garlic and sauté for an additional minute until fragrant.

Add the Remaining Veggies: Incorporate the diced zucchini, yellow squash, and bell pepper into the skillet. Sauté for about 5-7 minutes until the veggies are tender but still slightly crisp.

Mix in Asparagus and Tomatoes: Add the asparagus pieces and cherry tomatoes to the skillet. Season with dried oregano, dried basil, salt, and pepper. Continue cooking for another 4-5 minutes until the asparagus is bright green and tender.

Combine with Pasta: Reduce the heat and add the cooked pasta to the skillet. Toss everything together gently to combine. If using nutritional yeast, sprinkle it over the pasta mixture and stir until evenly distributed.

Add Spinach: Just before serving, fold in the fresh spinach and let it wilt for about a minute in the heat of the pasta.

Serve: Plate the pasta primavera warm, garnished with fresh basil leaves on top. Serve with lemon wedges on the side for spritzing over the pasta for an extra burst of freshness.

Prep Time, Total Time, Servings: 15 minutes | 30 minutes | 4 servings