Creamless Penne Pasta Primavera with Olive Oil and Garlic

Bright, vibrant, and packed with wholesome flavors, this Creamless Penne Pasta Primavera with Olive Oil and Garlic is a light yet satisfying dish that's perfect for a quick weeknight dinner or an elegant meatless meal. This recipe swaps heavy cream for the simplicity of extra virgin olive oil and reserved pasta water, creating a silky, flavorful coating that lets the fresh, colorful vegetables shine. Crisp-tender zucchini, yellow squash, red bell peppers, asparagus, and juicy grape tomatoes are delicately sautéed and seasoned with garlic, fresh basil, parsley, and a touch of red pepper flakes for a subtle kick. Ready in just 35 minutes, this pasta primavera is a must-try for those seeking a healthy, dairy-free twist on a classic Italian favorite. Top it with grated Parmesan cheese for extra indulgence or keep it vegan-friendly for a plant-based dinner that’s as delicious as it is nutritious.

Nutriscore Rating: 77/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

Ingredients

• 12 oz penne pasta
• 0.25 cup extra virgin olive oil
• 4 garlic cloves, thinly sliced
• 1 medium zucchini, sliced into half-moons
• 1 medium yellow squash, sliced into half-moons
• 1 medium red bell pepper, julienned
• 1 bunch asparagus spears, trimmed and cut into 2-inch pieces
• 1.5 cups grape tomatoes, halved
• 0.25 cup fresh basil leaves, chopped
• 0.25 cup fresh parsley, chopped
• 0.25 tsp crushed red pepper flakes (optional)
• 1 tsp salt
• 0.5 tsp black pepper, freshly ground
• 0.25 cup grated Parmesan cheese (optional, for serving)

Directions

Step 1

Bring a large pot of salted water to a boil. Cook the penne pasta according to the package instructions until al dente. Reserve 1 cup of pasta water before draining and set the pasta aside.

Step 2

In a large skillet, heat the olive oil over medium heat. Add the sliced garlic and cook, stirring frequently, until just golden and fragrant, about 1-2 minutes. Be careful not to burn the garlic.

Step 3

Add the zucchini, yellow squash, red bell pepper, and asparagus to the skillet. Sauté the vegetables for 5-7 minutes, stirring occasionally, until they are tender but still crisp.

Step 4

Add the halved grape tomatoes to the skillet and cook for an additional 2-3 minutes, just until they soften slightly.

Step 5

Reduce the heat to low and return the cooked pasta to the skillet, tossing it with the vegetables to combine.

Step 6

Slowly add reserved pasta water, a few tablespoons at a time, to help coat the pasta and vegetables evenly, as needed. Stir gently to create a light sauce.

Step 7

Season the dish with salt, black pepper, and crushed red pepper flakes (if using). Toss to distribute the seasoning evenly.

Step 8

Remove the skillet from heat and stir in the chopped basil and parsley.

Step 9

Serve immediately, garnished with grated Parmesan cheese, if desired.

Nutrition Facts

Serving size	(1737.2g)

Amount per serving	% Daily Value*
Calories	2221.7

Total Fat 81.9g	0%
Saturated Fat 19.3g	0%
Polyunsaturated Fat 0g
Cholesterol 47.4mg	0%
Sodium 3341.9mg	0%
Total Carbohydrate 305.2g	0%
Dietary Fiber 34.2g	0%
Total Sugars 27.7g
Protein 86.0g	0%

Vitamin D 0IU	0%
Calcium 1063.9mg	0%
Iron 30.0mg	0%
Potassium 4134.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 32.0%

Protein: 14.9%

Carbs: 53.0%