This light and satisfying Summer Pasta Primavera with Peas will definitely get your veggies in for the day! It’s totally twirlable and bursting with delicious flavor from tomatoes, peppers and peas.
It’s feeling like Summer here in my neck of the northeast, and we’ve officially broken out the inflatable pool, sprinkler, and accompanying craziness! Warm evenings eating dinner al fresco, firepit at night.
These things that I’m so lucky to have make me even more aware of many others that don’t and are struggling, and fuels my commitment to serve others in ways I hadn’t before. I want to let this amazing community know that I am fully committed to donating to new organizations, and learning ways to help my local community by lifting up others and helping those that are struggling for food.
Given my love for cooking, I feel that this is an area where I can serve most efficiently, but I will have my eyes wide open for other areas. Our communities can benefit even by the smallest changes in our thinking and doing, for a major positive change for out future.
how this dish comes together
The delicious, vegetable-packed sauce for this Summer Pasta Primavera with Peas comes together easily in one pot while the pasta cooks. You can use your favorite pasta, such as gluten-free pasta, penne or bowties, or chickpea pasta for added protein.
- Cook your pasta in salted water.
- In a large pan, cook your vegetables.
- Add the other sauce ingredients.
- Add in the cooked pasta and garnish!
What I like about this dish
- You can add in other vegetables or substitute what you have on hand.
- You can use homemade marinara, such as my easy marinara sauce below, or substitute with your favorite store bought marinara.
- This dish is so satisfying and is straight-up comfort food!
- The colors are so vibrant and summery.
my basic go-to Marinara (so tasty!)
- In a saucepan, add 2 tbsp oil, 1 medium onion finely chopped, 1 tsp kosher salt, and 1/4 tsp pepper. Cook 7 to 10 minutes until onion is translucent and slightly browned, stirring often.
- Add several cloves of minced garlic, and cook another minute, careful not to burn.
- Add 1/2 tsp basil, 1/2 tsp oregano, 1 28 oz. can crushed tomatoes.
- Stir and cook partially covered for around 10 to 15 minutes, stirring periodically.
- Taste and add 1/4 to 1/2 tsp garlic powder if desired. Add another 1 tbsp olive oil if desired for more flavor.
helpful items for this dish
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Corelle Winter Frost White 20-Ounce Bowl Set (6-Piece)
I’ve mentioned these pasta bowls before, which are light and durable in our experience. Plus, they’re useful for more than pasta since they’re a great size.
OXO 1134700 Good Grips 5-Quart Stainless-Steel Colander, Silver
other delicious pasta recipes
Pasta with Vegan Cashew Cream Sauce
Mediterranean Pasta Salad with Spiced Chickpeas
Pasta with Cherry Tomatoes and Kale
Summer Pasta Primavera with Peas
Ingredients
- 1/2 lb. dry spaghetti or your favorite pasta
- 3 tbsp olive oil
- 3/4 cup finely chopped onion
- 1 tsp kosher salt
- 1/2 tsp pepper
- 1 tbsp minced garlic
- 2 bell peppers thinly sliced into bite-sized pieces
- 1/2 -2/3 cup cooked peas preference
- 1/2 tsp dried basil
- 1/2 tsp Italian seasoning
- 1/2 tsp garlic powder
- 1 cup sliced cherry tomatoes
- 1 cup marinara sauce
- 1/2 cup vegetable broth
- Juice of 1/2 to 1 lemon
- 3 tbsp capers or to taste
- Fresh basil for serving
- Optional drizzle of olive oil for serving
Instructions
- Cook pasta according to package directions in salted water, just until cooked al dente. Drain and set aside.
- Meanwhile in a large pan, add oil and onions, with salt and pepper. Cook over medium heat until translucent and slightly browned, about 8 to 10 minutes.
- Add bell peppers and cook 5 minutes, stirring occasionally. Add cherry tomatoes, basil, italian seasoning, garlic powder and cook 3 minutes. Add broth and peas, cook 3 minutes. Add marinara sauce and cook 3 minutes.
- Add pasta to pan, then stir in lemon juice. Serve and top with capers, fresh basil, and optional drizzle of olive oil.