This bright and colorful Summer Pasta Primavera is packed with fresh veggies like tomatoes, bell peppers, and zucchini, all tossed with pasta. It’s light, tasty, and super easy to make!
I love making this dish when I have veggies to use up. It feels like a summer party in a bowl! Plus, it’s a great way to sneak in some healthy goodness. 🌼🍝
Key Ingredients & Substitutions
Fettuccine Pasta: Fettuccine is a classic choice, but you can swap in spaghetti, penne, or even gluten-free pasta if needed. Whole grain options add a nice flavor and extra fiber.
Shrimp: Fresh shrimp really elevate this dish, but if you’re allergic or prefer something else, try grilled chicken, tofu, or even chickpeas for a protein boost.
Zucchini: Zucchini adds a lovely crunch. If it’s out of season, yellow squash would work well, or even asparagus for a different flavor and texture.
Bell Pepper: I love the color of yellow bell pepper, but red or orange would be just as great. You could even skip it altogether for a simpler veggie mix.
Cherry Tomatoes: Fresh cherry tomatoes burst with flavor. If you can’t find them, use any fresh tomatoes chopped up, but be mindful of the moisture they bring. Roasted tomatoes are another tasty option!
How Can I Perfectly Sauté Shrimp?
Sautéing shrimp may seem tricky if you want them tender and juicy. Here’s how to do it right:
- Use medium heat to avoid overcooking, which can make shrimp tough.
- Only cook the shrimp until they are pink and opaque, about 2-3 minutes per side.
- Don’t overcrowd the pan, as that can steam them instead of sear them. Cook in batches if necessary.
By following these tips, you’ll have perfectly cooked shrimp every time! Enjoy your cooking!
How to Make Summer Pasta Primavera
Ingredients You’ll Need:
For the Pasta:
- 8 oz fettuccine pasta
For the Shrimp and Vegetables:
- 1 cup shrimp, peeled and deveined
- 1 zucchini, sliced
- 1 yellow bell pepper, diced
- 1 cup cherry tomatoes, halved
- 2 garlic cloves, minced
- 1/4 cup olive oil
- 1/4 cup fresh basil, chopped
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
- Lemon wedges for serving
How Much Time Will You Need?
This delightful Summer Pasta Primavera takes about 20 minutes to prepare and cook. You’ll cook the pasta, sauté the shrimp and veggies, and toss everything together for a fresh and tasty meal. Perfect for a quick summer dinner!
Step-by-Step Instructions:
1. Cooking the Pasta:
Start by boiling a large pot of water. Add the fettuccine pasta and cook according to the package instructions until it’s al dente (this usually takes around 8-10 minutes). Once done, drain the pasta but keep about 1/2 cup of the cooking water aside. Set everything aside for now.
2. Sautéing the Garlic:
In a large skillet, heat the olive oil over medium heat. Once the oil is warm, add the minced garlic. Sauté it for about 30 seconds to bring out that delicious garlic flavor. Be careful not to burn it!
3. Cooking the Shrimp:
Add the shrimp to the skillet, seasoning them with a little salt and pepper. Cook the shrimp for about 2-3 minutes until they start turning pink. This is when they’re getting perfectly cooked!
4. Adding the Vegetables:
Now it’s time to add some color! Toss in the sliced zucchini, diced yellow bell pepper, and halved cherry tomatoes. Sauté everything together for another 4-5 minutes until the veggies are tender and vibrant. You’ll love the fresh smells!
5. Combining Pasta and Sauce:
Gently add the cooked fettuccine to the skillet. Toss everything together—shrimp, veggies, and pasta—so they mix well. If it looks a bit dry, pour in a little of the reserved pasta water to help loosen things up and bind it all together.
6. Finishing Touches:
Remove the skillet from heat. Stir in the chopped basil and grated Parmesan cheese. Give it a taste and adjust the seasoning with more salt and pepper if you like it bolder.
7. Serving Up:
Serve your vibrant Summer Pasta Primavera right away! Don’t forget to add some lemon wedges on the side for a zesty touch and sprinkle on some extra Parmesan if you desire. Enjoy your delicious, fresh meal!
Can I Substitute the Shrimp with Another Protein?
Absolutely! If you prefer a different protein, chicken breast or tofu make great substitutes. For chicken, cut it into bite-sized pieces and cook until no longer pink, about 5-7 minutes. For tofu, use firm tofu diced into cubes; sauté until golden brown before adding veggies.
How Can I Make This Recipe Vegetarian?
To make this dish vegetarian, simply omit the shrimp and increase the amount of vegetables. You can add extra zucchini, bell pepper, or other favorites like mushrooms or asparagus. For added protein, consider including chickpeas or a light sprinkle of nuts like pine nuts or walnuts.
What’s the Best Way to Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm gently in a skillet over low heat or microwave until heated through. You might want to add a splash of olive oil or a bit of water to keep the pasta from drying out during reheating.
Can I Use Other Types of Pasta?
Yes, feel free to use any pasta shape you enjoy! Spaghetti, penne, or gluten-free pasta all work well. Just adjust the cooking time according to the package instructions for the pasta you choose. Enjoy experimenting!
