Pasta Primavera
A vibrant pasta dish featuring fresh vegetables, perfect for quick weeknight meals or special gatherings.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
- 12 ounces pasta (spaghetti, fettuccine, or penne)
- 1 zucchini, sliced
- 1 bell pepper, chopped
- 1 cup cherry tomatoes, halved
- 1 cup broccoli florets
- 1 cup snap peas, trimmed
- 3 cloves garlic, minced
- 3 tablespoons olive oil (extra virgin)
- ½ cup Parmesan cheese, grated (optional for serving)
- Salt and pepper, to taste
- A handful of fresh basil, chopped (optional for garnish)
Instructions
- Boil water for pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente.
- Sauté the vegetables: While the pasta cooks, heat olive oil in a large skillet over medium heat. Add garlic and sauté until fragrant, about 1 minute.
- Add vegetables: Toss in the zucchini, bell pepper, broccoli, and snap peas. Cook for 5 to 7 minutes, stirring occasionally, until the vegetables are tender-crisp.
- Combine pasta and vegetables: Drain the pasta, reserving ½ cup of the cooking water. Add the pasta to the skillet with the sautéed vegetables.
- Create the sauce: Pour in the reserved pasta water to help bring everything together. Season with salt and pepper. Toss gently over low heat for 2-3 minutes until everything is well-coated.
- Serve: Remove from heat and let it cool slightly. Top with grated Parmesan cheese and fresh basil before serving.
Notes
For a creamier dish, stir in a couple of tablespoons of cream cheese or heavy cream at the end. Adjust cooking times for different vegetables if needed.