Weeknight Pasta with Zucchini, Eggplant, and Peppers

ItalianVeganEggplantPasta and Noodles

Pasta primavera with sautéed fresh seasonal vegetables in a quick marinara sauce.

Photography Credit: Elise Bauer

What Is Pasta Primavera

The word primavera refers to being served with fresh vegetables; it is from the Italian (alla) primavera, or (in the) spring (style). Pasta primavera is almost always a simple-to-prepare dish using the fresh vegetables of the season.

In spring you might make it with asparagus and peas, later in the summer with tomatoes and zucchini. Sometimes it uses a cream sauce, sometimes a marinara sauce, and sometimes, just with some olive oil and shaved Parmesan.

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The following recipe is how my mother likes to prepare Pasta Primavera, with whatever vegetables we have on hand and a little marinara sauce. It takes only 30 minutes to prepare, start to finish. Easy!

Pasta Primavera with eggplant, peppers and other vegetables in bowl

Updated from the recipe archive. First posted 2006.

Weeknight Pasta with Zucchini, Eggplant, and Peppers Recipe

  • Prep time: 15 minutes
  • Cook time: 15 minutes
  • Yield: Serves 4


  • 1/2 pound fusilli pasta
  • 2 tablespoons extra virgin olive oil
  • 1 carrot, peeled and cut into 2x1/2-inch strips
  • 1/2 red onion, sliced into 1/4-inch slices
  • 1 medium zucchini, quartered lengthwise, then sliced into 1/4-inch thick slices
  • 1/2 small eggplant, sliced into 1/4-inch by 1-inch slices
  • 1/2 bell pepper, any color, cut into thin strips
  • Salt
  • 1 clove garlic, minced (about 1 teaspoon)
  • 1/2 cup of tomato sauce (or prepared spaghetti or marinara sauce)
  • 1 teaspoon Italian seasoning (dried thyme, oregano, basil)
  • 1/8 teaspoon black pepper
  • 1 pint of cherry tomatoes, halved
  • 6 basil leaves, thinly sliced
  • Grated Parmesan optional (omit for vegan version)


1 Cook the pasta in boiling salted water: Bring a large pot of salted water to a boil (1 Tbsp salt for 2 quarts of water). While the water is heating, prep the vegetables.

Once the water is boiling, add the pasta to the water. The pasta should take about 10 minutes to cook (check the package). Cook uncovered at a vigorous boil.

You'll cook the vegetables while the pasta is cooking so they get done about the same time.

2 Sauté carrots and onions: Heat 2 Tbsp of the olive oil in a large skillet on medium high heat. Add the carrots and onions. Cook for about 5 minutes, until the onions begin to soften.

3 Add zucchini, eggplant, bell pepper, garlic: Add the zucchini, eggplant, and bell pepper to the pan with the onions and carrots. Cook for another 3 to 4 minutes on medium high to high heat, until the vegetables are just barely cooked through.

Sprinkle with vegetables with a little salt while cooking.

Add the garlic and cook another 30 seconds. Turn off the heat, but let pan stay on the burner.

4 Add thinned tomato sauce into vegetables, add seasoning: Thin 1/2 cup of tomato sauce (or spaghetti or marinara sauce) with 1/2 cup of the pasta water in a small bowl.

Stir the sauce into the vegetables. Stir in the Italian seasoning and pepper. (If you are using prepared spaghetti or marinara sauce that is already well seasoned, you may not need as much additional seasoning, perhaps only 1/2 teaspoon of the Italian seasoning.)

Add salt to taste.

5 Add cooked pasta, stir in cherry tomatoes, basil, Parmesan: Once the pasta is ready—cooked but still a bit firm, or al dente—drain the pasta and put it directly into the skillet with the vegetables. Adjust seasoning. Add more sauce if needed.

Gently mix in the cherry tomatoes and thinly sliced basil.

Serve with some freshly grated Parmesan, if you like.

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Pasta Primavera with veggies in white bowl

Elise Bauer

Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.

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14 Comments / Reviews

No ImageWeeknight Pasta with Zucchini, Eggplant, and Peppers

Did you make it? Rate it!

  1. Joe Asaro

    hey folks, here’s an Italian boy with friendly advice that if you want to enjoy eggplant and not have it taste like rubber you must cook it for longer than the five minutes allowed in this recipe. Eggplant must must be tenderized and brokend down to bering out the complexities of its tast and then you have a worthy addition to this dish.

  2. Brasserie Louis

    Hi Elise, this is so good and a nice light/healthy summer recipe. This one is a keeper.


  3. joanne

    I use all the same vegetables but I roast them with olive oil until some blackened spot show and the juices are dried up. Then I add it to a pot with olive oil and garlic and stir in 28 ounces of marinara (Trader Joe’s). Serve over pasta. Or in a wrap. Or out of a bowl with a heap of grated cheese. Simple is always best/

  4. michelle fan | chasing bagels

    I love the idea of enjoying the last summer vegetables in a way that leaves them so fresh and pure. Also love the idea of any recipe that has me standing over a hot stove for as short a time as possible!

  5. Priya

    Hi Elise,
    I tried this recipe today and it came out very good. Very simple yet tasty recipe. I made these changes, added some fresh garlic to the pan as you suggested and threw in a handful of baby spinach along with Veggies. I skipped cheese and it still tasted yumm!

    Thank you for another great recipe :-)



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