Pasta Primavera

Prep time: 25 minutes
Cook time: 15 minutes
Total: 40 minutes
Yield: 6 to 8 servings


  •  1 pound dried rotini (corkscrew) or penne pasta
  •  5 tablespoons butter
  •  2 cups chopped red onions
  •  1 cup chopped red bell pepper
  •  2 teaspoons salt, plus more for the pasta water
  •  1 teaspoon freshly ground black pepper
  •  1 1/2 tablespoons minced garlic (about 5 cloves)
  •  1 pound zucchini or yellow squash (or a mixture of both), halved lengthwise and cut crosswise into 1/2-inch half-moon pieces (about 4 cups)
  •  2 cups broccoli florets, blanched
  •  2 cups frozen mixed peas and carrots
  •  1 cup diced canned tomatoes, with juices
  •  1/2 cup finely grated Parmigiano-Reggiano cheese, plus more for serving
  •  1/2 cup thinly sliced fresh basil, optional
  •  1/3 cup extra-virgin olive oil


  1. Bring a large pot of salted water to a boil. Add the rotini and cook until just tender, about 11 minutes. Drain, reserving 3/4 cup of the cooking water, and set aside.
  2. While the pasta is cooking, melt the butter in a 14-inch saute pan over medium-high heat. Add the onions and bell pepper and cook until soft, about 4 minutes. Add the 2 teaspoons salt, black pepper, and garlic, and cook for 1 minute longer. Add the squash and continue to cook, stirring as needed, for 2 minutes. Add the blanched broccoli, frozen peas and carrots and cook for 2 minutes. Add the tomatoes and continue to cook, stirring, for 2 minutes.
  3. Add the pasta and the reserved cooking water to the sauce and cook until the pasta is heated through and the ingredients are well combined, about 1 to 2 minutes. Remove from the heat and fold in the grated Parmigiano-Reggiano cheese and fresh basil, if using. Then drizzle with the extra-virgin olive oil. Garnish the dish with more cheese, if desired, and serve hot.