THE RECIPE JOURNAL · Main Course
Easy Light Primavera Pasta
This fresh and vibrant pasta dish is perfect for a quick, healthy meal that doesn’t skimp on flavor. Loaded with colorful vegetables and a light sauce, it’s an easy way to enjoy a satisfying dinner any night of the week.
FROM THE KITCHEN • Easy Light Primavera Pasta
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by bringing a large pot of salted water to a boil. Once it’s bubbling, add the penne and cook it until it’s tender but still has a bit of bite—about 11 minutes. Drain the pasta and put it in a big bowl. While the pasta is cooking, heat a skillet over medium heat and add a splash of olive oil. After about 30 seconds, toss in the yellow squash, zucchini, and garlic. Cook everything together until the veggies are nice and tender, which should take around 5 minutes. Season lightly with salt and pepper. Then, add the sautéed veggies to the pasta, pour in the dressing, and give it all a good toss to combine. You can enjoy this dish warm or chill it for later—it’s great either way!
Why you’ll love it
This dish is fresh, vibrant, and full of healthy vegetables. It comes together quickly, making it perfect for busy weeknights. Plus, it’s light but satisfying, so you won’t feel weighed down after eating.
How to serve
Serve with a sprinkle of grated Parmesan or a drizzle of good olive oil for an extra touch. A simple green salad or crusty bread on the side pairs well to complete the meal.
Storage & leftovers
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water or broth to keep the pasta from drying out.
