Teresa's Recipes
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
- 12 ounces (penne or spaghetti) Pasta
- 4 tablespoons Olive oil
- 4 cloves, minced Garlic
- 1, sliced (red or yellow) Bell pepper
- 1, sliced Zucchini
- 1 cup, cut into 2-inch pieces Asparagus
- 1 cup, halved Cherry tomatoes
- 1, julienned Carrot
- 1/2 cup, grated Parmesan cheese
- 1/4 cup, chopped Fresh basil
- to taste Salt
- to taste Black pepper
Dietary Notes
- 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
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.