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Pasta Primavera
Pasta Primavera is a vibrant Italian dish that celebrates fresh vegetables tossed with pasta in a light garlic and olive oil sauce. Traditionally enjoyed in spring, this dish can be made year-round with seasonal produce.
Ingredients
- Pasta
- 12 ounces (penne or spaghetti)
- Olive oil
- 4 tablespoons
- Garlic
- 4 cloves, minced
- Bell pepper
- 1, sliced (red or yellow)
- Zucchini
- 1, sliced
- Asparagus
- 1 cup, cut into 2-inch pieces
- Cherry tomatoes
- 1 cup, halved
- Carrot
- 1, julienned
- Parmesan cheese
- 1/2 cup, grated
- Fresh basil
- 1/4 cup, chopped
- Salt
- to taste
- Black pepper
- to taste
Instructions
- Cook the pasta according to package instructions until al dente. Drain and set aside, reserving 1/2 cup of pasta water.
- In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
- Add the sliced bell pepper, zucchini, asparagus, and carrot to the skillet. Sauté for about 5-7 minutes, or until the vegetables are just tender.
- Stir in the cherry tomatoes and cook for an additional 2-3 minutes.
- Add the cooked pasta to the skillet, along with the reserved pasta water, and toss to combine. Cook for another 1-2 minutes to heat through.
- Remove from heat and stir in the grated Parmesan cheese, chopped basil, salt, and pepper to taste.
- Serve immediately, garnished with additional Parmesan and basil if desired.
Dietary Information
Servings: 4 Dish Type: Main Course Prep Time: 10 minutes Cook Time: 15 minutes Calories: 450 Fat: 15g Carbs: 65g Protein: 15g Sodium: 350mg Sugar: 5g
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