Linguine Primavera

Ingredients

Linguine

12 ounces

Olive oil

3 tablespoons

Garlic

3 cloves, minced

Asparagus

1 cup, cut into 1-inch pieces

Zucchini

1 medium, sliced

Yellow bell pepper

1, sliced

Red bell pepper

1, sliced

Cherry tomatoes

1 cup, halved

Fresh basil

1/4 cup, chopped

Parmesan cheese

1/2 cup, grated

Salt

to taste

Black pepper

to taste

Instructions

1. Bring a large pot of salted water to a boil. Add the linguine and cook according to the package instructions until al dente. Drain and set aside, reserving about 1/2 cup of the pasta water.
2. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
3. Add the asparagus, zucchini, and bell peppers to the skillet. Cook, stirring occasionally, until the vegetables are tender yet crisp, about 8-10 minutes.
4. Stir in the cherry tomatoes and cook until they begin to soften, about 2 minutes.
5. Season the vegetable mixture with salt and pepper to taste.
6. Add the cooked linguine to the skillet, along with a splash of the reserved pasta water. Toss everything together to combine, ensuring the pasta is well-coated with the olive oil and vegetable mixture.
7. Remove the skillet from the heat and sprinkle the grated Parmesan cheese and chopped basil over the top. Toss gently to combine.
8. Serve immediately, garnished with additional Parmesan and fresh basil if desired.