Ina Garten Pasta Primavera
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Pasta Primavera is a classic Italian-American recipe featuring pasta tossed with a medley of sautéed or roasted vegetables. Ina Garten’s take on it brings her signature style—using high-quality ingredients, fresh herbs, and a simple garlic and cheese-infused sauce. This version balances the lightness of vegetables with the richness of olive oil, grated parmesan, and sometimes a touch of cream or butter for added depth.
Ingredients
Instructions
Cook the pasta
Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve ½ cup of pasta water, then drain and set aside.
Sauté the vegetables
In a large skillet, heat olive oil over medium heat. Add garlic and cook for 30 seconds. Add carrots, bell peppers, zucchini, and yellow squash. Sauté for about 5–6 minutes until just tender.
Add tomatoes and peas
Stir in cherry tomatoes and peas (or snap peas), cooking for another 2–3 minutes until tomatoes soften slightly.
Combine pasta and sauce
Add the cooked pasta to the skillet with the vegetables. Toss everything together. Stir in the butter, reserved pasta water, salt, pepper, and parmesan cheese. Mix until a light sauce coats the pasta.
Add herbs and serve
Turn off heat. Stir in chopped basil or parsley and lemon zest if using. Taste and adjust seasoning as needed. Serve warm with extra parmesan on top.
