Easy Mediterranean Vegetable Pasta Primavera

Quick Recipe Version (TL;DR)

• Yield: 4 servings
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes

Quick Ingredients

• 12 oz short pasta, such as penne, fusilli, or farfalle
• 4 qt water plus 1 tbsp fine salt, for boiling pasta
• 3 tbsp extra-virgin olive oil, divided
• 2 medium zucchini, about 12 oz total, sliced into half-moons
• 1 red bell pepper and 1 yellow bell pepper, thinly sliced
• 1 pint cherry tomatoes, halved
• 4 garlic cloves, thinly sliced or minced
• 1/2 cup pitted Kalamata olives, halved
• 1/2 cup fresh basil leaves, torn, plus more for serving
• 1 tsp lemon zest plus 1 tbsp fresh lemon juice
• 1/2 tsp dried oregano
• 1/2 tsp kosher salt, plus more to taste
• 1/4 tsp black pepper, plus more to taste
• 1/4 tsp crushed red pepper flakes, optional
• 1/3 cup finely grated Parmesan or Pecorino Romano, optional

Do This

• 1. Bring 4 qt water to a rolling boil, about 212°F, and season with 1 tbsp fine salt.
• 2. Cook 12 oz pasta until al dente according to the package, usually 9 to 11 minutes; reserve 1 cup pasta water, then drain.
• 3. While the pasta cooks, sauté zucchini and peppers in 2 tbsp olive oil over medium-high heat for 5 to 6 minutes.
• 4. Add garlic, cherry tomatoes, oregano, salt, pepper, and optional red pepper flakes; cook 3 to 4 minutes until the tomatoes soften.
• 5. Add drained pasta, olives, lemon zest, lemon juice, remaining 1 tbsp olive oil, and 1/2 cup reserved pasta water.
• 6. Toss over medium heat for 1 to 2 minutes until glossy, adding more pasta water as needed.
• 7. Fold in basil and optional cheese, taste, adjust seasoning, and serve warm.

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Why You’ll Love This Recipe

• Fresh and colorful: Zucchini, bell peppers, cherry tomatoes, basil, and olives make every bowl bright and inviting.
• Easy enough for a weeknight: The sauce comes together while the pasta cooks, so dinner is ready in about 35 minutes.
• Light but satisfying: Olive oil, pasta water, tomatoes, and a little lemon create a silky sauce without heavy cream.
• Flexible and pantry-friendly: Use the pasta shape you have, add cheese if you like, or keep it naturally plant-forward.

Grocery List

• Produce: 2 medium zucchini, 1 red bell pepper, 1 yellow bell pepper, 1 pint cherry tomatoes, 4 garlic cloves, 1 lemon, 1 bunch fresh basil
• Dairy: Parmesan or Pecorino Romano, optional
• Pantry: 12 oz short pasta, extra-virgin olive oil, pitted Kalamata olives, fine salt, kosher salt, black pepper, dried oregano, crushed red pepper flakes

Full Ingredients

For the Pasta

• 12 oz short pasta, such as penne, fusilli, rotini, or farfalle
• 4 qt water, for boiling
• 1 tbsp fine salt, for the pasta water

For the Mediterranean Vegetables

• 3 tbsp extra-virgin olive oil, divided
• 2 medium zucchini, about 12 oz total, trimmed and sliced into 1/4-inch half-moons
• 1 red bell pepper, seeded and sliced into 1/4-inch strips
• 1 yellow bell pepper, seeded and sliced into 1/4-inch strips
• 1 pint cherry tomatoes, about 10 oz, halved
• 4 garlic cloves, thinly sliced or minced
• 1/2 cup pitted Kalamata olives, halved lengthwise
• 1/2 tsp dried oregano
• 1/2 tsp kosher salt, plus more to taste
• 1/4 tsp freshly ground black pepper, plus more to taste
• 1/4 tsp crushed red pepper flakes, optional

For Finishing

• 1 tsp finely grated lemon zest
• 1 tbsp fresh lemon juice
• 1/2 cup fresh basil leaves, loosely packed and torn
• 1/3 cup finely grated Parmesan or Pecorino Romano, optional, plus more for serving
• 1/4 cup reserved pasta water, plus more as needed, up to 1 cup total
• 1 tbsp extra-virgin olive oil, if needed for extra gloss, optional

Step-by-Step Instructions

Step 1: Prep the vegetables and finishing ingredients

Before turning on the stove, get everything ready. Slice the zucchini into 1/4-inch half-moons, cut the bell peppers into thin strips, halve the cherry tomatoes, and slice or mince the garlic. Halve the Kalamata olives, zest and juice the lemon, and tear the basil leaves. This recipe moves quickly once the pasta starts cooking, so having the ingredients ready makes the process easy and relaxed.

Step 2: Boil the pasta water

Fill a large pot with 4 qt water and bring it to a rolling boil over high heat. At sea level, boiling water is about 212°F. Add 1 tbsp fine salt once the water is boiling. The water should taste pleasantly salty; this is your best chance to season the pasta from the inside out.

Step 3: Cook the pasta until al dente

Add 12 oz pasta to the boiling water and stir right away to prevent sticking. Cook until al dente according to the package directions, usually 9 to 11 minutes for most short pasta shapes. About 1 minute before draining, carefully scoop out 1 cup of the starchy pasta water and set it aside. Drain the pasta, but do not rinse it. The starch on the surface helps the olive oil and tomato juices cling to each piece.

Step 4: Sauté the zucchini and peppers

While the pasta cooks, heat 2 tbsp extra-virgin olive oil in a large, wide skillet or sauté pan over medium-high heat for 1 minute. Add the zucchini and sliced bell peppers in an even layer. Cook for 5 to 6 minutes, stirring every minute or so, until the vegetables are crisp-tender and lightly golden in spots. The goal is to keep them bright and fresh, not soft or mushy.

Step 5: Add garlic, tomatoes, and seasonings

Reduce the heat to medium. Add the garlic, cherry tomatoes, dried oregano, 1/2 tsp kosher salt, 1/4 tsp black pepper, and optional 1/4 tsp crushed red pepper flakes. Cook for 3 to 4 minutes, stirring often, until the garlic smells fragrant and the tomatoes begin to collapse and release their juices. If the garlic starts browning too quickly, lower the heat slightly and add 1 to 2 tbsp reserved pasta water to protect it.

Step 6: Toss the pasta with the vegetables

Add the drained pasta to the skillet with the vegetables. Add the Kalamata olives, lemon zest, lemon juice, the remaining 1 tbsp olive oil, and 1/2 cup reserved pasta water. Toss everything together over medium heat for 1 to 2 minutes, using tongs or a large spoon, until the pasta looks glossy and lightly coated. Add more reserved pasta water, 1 to 2 tbsp at a time, if the pasta seems dry.

Step 7: Finish with basil and cheese

Turn off the heat. Fold in the torn basil and optional 1/3 cup grated Parmesan or Pecorino Romano. Taste and adjust with more salt, pepper, lemon juice, or olive oil as needed. The finished pasta should taste bright, savory, lightly briny from the olives, and fresh from the basil.

Step 8: Serve warm

Serve the pasta immediately while warm, ideally around 145°F to 160°F for the best flavor and texture. Spoon it into shallow bowls and finish with extra basil, a light drizzle of olive oil, more black pepper, and additional grated cheese if desired.

Pro Tips

• Do not overcook the vegetables: Primavera should feel fresh and colorful. Keep the zucchini and peppers crisp-tender so they hold their shape and texture.
• Save the pasta water: Starchy pasta water is what turns olive oil, tomato juices, and cheese into a light, glossy sauce.
• Add basil off the heat: Fresh basil bruises and darkens when cooked too long. Stir it in at the end for the best aroma and color.
• Salt carefully if using olives and cheese: Kalamata olives and Parmesan are naturally salty, so taste before adding extra salt at the end.
• Use a large skillet: A wide pan helps the vegetables sauté instead of steam, giving them better flavor and a prettier finish.

Variations

• Add protein: Stir in 2 cups cooked chickpeas, 2 cups shredded rotisserie chicken, or 12 oz sautéed shrimp for a heartier main dish.
• Make it vegan: Skip the Parmesan or replace it with 3 tbsp nutritional yeast and an extra drizzle of olive oil.
• Use more Mediterranean vegetables: Add 1 cup chopped artichoke hearts, 1/2 cup roasted red peppers, or 1 cup baby spinach during the final toss.

Storage & Make-Ahead

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in a skillet over medium-low heat with 1 to 3 tbsp water or olive oil until warmed through, about 4 to 6 minutes. You can also microwave individual portions in 45-second intervals, stirring between each interval. For make-ahead prep, slice the zucchini and peppers, halve the tomatoes, and prepare the olives up to 24 hours in advance; keep everything covered in the refrigerator. For the freshest texture, cook the pasta and sauté the vegetables just before serving.

Nutrition (per serving)

Calories: 475 kcal | Carbs: 68g | Protein: 14g | Fat: 17g | Saturated Fat: 3g | Fiber: 6g | Sugar: 9g | Sodium: 760mg | Cholesterol: 6mg