This Summer Pasta Primavera is a bright and fresh dish filled with colorful veggies. It’s perfect for warm days and brings a taste of sunshine to your table!
If you’re like me, you might enjoy tossing in as many veggies as you can find. Plus, it’s quick to make, so you can get back to enjoying the summer sunshine!
Key Ingredients & Substitutions
Pasta: Fettuccine works great here, but feel free to swap it for any pasta you like, such as penne or spaghetti. Whole wheat or gluten-free options are also suitable if you have dietary needs.
Vegetables: Cherry tomatoes, zucchini, yellow squash, and bell pepper are key for freshness. If you can’t find any, try using broccoli, asparagus, or spinach. Get creative with whatever you have!
Shrimp: While I think shrimp adds a nice touch, you can substitute it with chicken, tofu, or even chickpeas. This makes the dish vegetarian-friendly if needed!
Fresh Basil: Nothing beats fresh basil for flavor, but if you are out, try using dried basil (just use less) or substitute with parsley or arugula for a different twist!
Parmesan Cheese: Grated Parmesan adds a lovely nuttiness. If you’re looking for a dairy-free alternative, nutritional yeast can offer a similar taste without the cheese!
How Do I Get Perfectly Cooked Shrimp?
Cooking shrimp just right is crucial for tenderness. Remember, shrimp cook very quickly! Here’s how you can do it:
- Heat your skillet over medium heat and add olive oil and minced garlic, cooking until fragrant.
- Add the shrimp and season. Cook just until they turn pink, about 2-3 minutes. Be careful not to overcook, as they can become rubbery.
- Remove them from the heat as soon as they’re opaque. They will continue to cook slightly once removed from the skillet.
Keep an eye on the color change, and you’ll have perfectly cooked shrimp every time!
How to Make Summer Pasta Primavera
Ingredients You’ll Need:
Pasta and Vegetables:
- 8 oz fettuccine or your choice of pasta
- 1 cup cherry tomatoes, halved
- 1 small zucchini, sliced
- 1 small yellow squash, sliced
- 1 bell pepper (red or yellow), diced
Shrimp and Seasoning:
- 1 cup shrimp, peeled and deveined
- 2 cloves garlic, minced
- 2 tbsp olive oil
- Salt and pepper to taste
Finishing Touches:
- 1/4 cup fresh basil, chopped
- 1/4 cup grated Parmesan cheese (plus more for serving)
- Zest of 1 lemon
- Juice of 1 lemon
How Much Time Will You Need?
This delightful dish takes about 30 minutes to prepare. You’ll spend around 10 minutes cooking the pasta and another 20 minutes sautéing the shrimp and veggies. It’s a quick and colorful meal perfect for summer!
Step-by-Step Instructions:
1. Cook the Pasta:
Start by bringing a large pot of salted water to a boil. Add your fettuccine or chosen pasta and cook according to the package instructions until it’s al dente, which usually takes about 8-10 minutes. Once done, drain the pasta, and save a little of the pasta water in case you need it later. Set the cooked pasta aside.
2. Sauté the Garlic:
In a large skillet, heat the olive oil over medium heat. Once hot, add the minced garlic and cook for about 30 seconds until it’s fragrant. Be careful not to burn it!
3. Cook the Shrimp:
Add the shrimp to the skillet, sprinkle them with some salt and pepper, and cook for 2-3 minutes, stirring occasionally, until they turn pink and opaque. Once cooked, carefully remove the shrimp from the skillet and set them aside for now.
4. Sauté the Vegetables:
In the same skillet, toss in the sliced zucchini, yellow squash, diced bell pepper, and halved cherry tomatoes. Sauté these colorful veggies for about 5-7 minutes, cooking until they are tender but still bright and vibrant in color.
5. Combine Everything:
Now it’s time to put it all together! Return the cooked shrimp to the skillet with the vegetables, and then add the cooked pasta, lemon zest, lemon juice, and chopped basil. Gently toss everything together until well combined. If it feels too dry, stir in a splash of the reserved pasta water until you get your desired consistency.
6. Serve and Enjoy:
Dish up your Summer Pasta Primavera while it’s hot! Top each plate with freshly grated Parmesan cheese and extra basil if you like. Sit back, enjoy, and savor the lovely flavors of summer!
Can I Use Different Vegetables in This Recipe?
Absolutely! Feel free to swap in your favorite seasonal vegetables like asparagus, broccoli, or even snap peas. Just remember to adjust the cooking time based on the vegetables you’re using; some may require a little longer to become tender.
What Can I Substitute for Shrimp?
If you’re not a fan of shrimp or prefer a different protein, try using grilled chicken, tofu, or even chickpeas. Just adjust the cooking time accordingly, ensuring your protein is cooked through before combining it with the pasta and veggies.
How to Store Leftovers
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply place it in a skillet over medium heat, adding a splash of olive oil or a bit of water to help the pasta reheat without drying out.
