The BEST Pasta Primavera with Balsamic Sauce!

Pasta Primavera with Balsamic Pasta Sauce is delicious and flexible. Perfect for when you have a variety of vegetables on hand. The versatile sauce tastes great with every vegetable. 

My favorite part of gardening is that I have tons of fresh produce ready to eat, and I grew it myself. Which will always be so cool to me. My least favorite part about gardening is that so many of my vegetables ripen at the same time and I have to figure out how to eat them before they go bad. 

A somewhat similar but less cool conundrum is when I buy a ton of produce with big plans for cooking, but then I’m feeling like it’s more of a frozen pizza night than a cooking night. As a result, I’m left with tomatoes, zucchini, broccoli, bell peppers, and squash that all look like they’re about to take a turn for the worse. 

The solution is a delicious pasta that is so incredibly easy I look forward to cooking it no matter how tired I am. Just saute up whatever vegetables you have on hand and serve them with this amazingly simple sauce. 

I specifically made this recipe to be vegan, because it can be really hard to find a good vegan Pasta Primavera, and Pasta Primavera feels like a dish that should be really easy for vegans to find good recipes. So whether you are vegan, vegetarian, or neither, I hope you love this recipe!

Ingredients for Pasta Primavera

• Balsamic Pasta Sauce: This tangy and sweet sauce is so delicious, you’ll want to drink it straight from the jar! (But please don’t, that would be weird.) Our recipe is easy-peasy-lemon-squeezy and will have you feeling like a fancy Italian chef in no time.
• Asparagus: These long and lean spears add a touch of elegance to your pasta dish. Plus, they’re a great source of vitamins and minerals! (So basically, you’re being healthy while eating pasta. Win-win!)
• Zucchini: This versatile veggie adds a subtle sweetness and a satisfying crunch to your dish.
• Yellow Squash: This yellow beauty is like the zucchini’s fun cousin! It’s just as tasty and adds a pop of color to your dish. Plus, it’s a great conversation starter. “Hey, have you ever tried yellow squash in your pasta? No? Let me blow your mind!”
• Bell Pepper: Red, green, yellow, orange – pick your favorite color and let’s get cooking! Bell peppers add a sweet and juicy crunch to your pasta dish. Plus, they’re a great way to sneak in some veggies for picky eaters (we won’t tell if you won’t).
• Cherry Tomatoes: These little guys may be small, but they pack a flavor punch! Sweet, juicy, and bursting with freshness, cherry tomatoes add a pop of color and flavor to your pasta dish. Plus, they’re like tiny edible balloons – who doesn’t love that?
• Handful Fresh Basil Leaves: Feeling fancy? Add some basil! These fragrant green leaves add a pop of color and freshness to any dish
• Thin spaghetti: The lighter version of regular spaghetti, this thin pasta pairs perfectly with the light balsamic sauce.
• Edible flowers, optional
• Salt & Pepper

How to make Pasta Primavera with Balsamic Pasta Sauce

• Prep the sauce: In a large bowl, prepare the Lemon Balsamic Pasta Sauce per recipe instructions.
• Boil water for pasta: Bring a pot of water to boil over high heat. 
• Cut tomatoes: Slices tomatoes in half and place in the bowl with the Lemon Balsamic Pasta Sauce.
• Cut vegetables: Cut all vegetables except tomatoes into bite-size pieces. 
• Saute vegetables: Heat a large pan over medium heat. Add vegetables (except tomatoes) and saute until softened, about 5 to 7 minutes. Remove vegetables from heat. 
• Boil pasta: Cook pasta according to package instructions. 
• Sauce the pasta: Strain the pasta and stir it together in the large bowl with the tomatoes and pasta sauce. Season to taste with salt and pepper.
• To serve: Twist the pasta onto your plate and top it with basil and flowers. 

Tips for perfect Pasta Primavera

• Choose a delicious balsamic vinegar. Quality matters. Check out this Serious Eats guide to choosing the best balsamic vinegar.
• Try new things! This lemon balsamic sauce tastes amazing with almost every vegetable, so mix it up. Let me know what you did in the comments. 
• Sauce the pasta off the heat. The sauce is thin and would be quickly absorbed by the pasta if you sauce it in the pan. After straining the pasta, use a separate bowl to mix the pasta and sauce.

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• Caprese Pasta
• Mediterranean Pasta
• Brunch Pasta

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