Here’s a light and flavorful recipe for Pasta Primavera, bursting with fresh vegetables and a simple, flavorful sauce:
Pasta Primavera
Ingredients:
- 12 oz (340 g) pasta (penne, farfalle, or spaghetti work well)
- 3 tbsp olive oil
- 3 cloves garlic, minced
- 1 medium zucchini, sliced into half-moons
- 1 yellow squash, sliced into half-moons
- 1 cup cherry tomatoes, halved
- 1 red bell pepper, thinly sliced
- 1 cup broccoli florets
- 1 cup asparagus, cut into 2-inch pieces
- ½ cup frozen peas
- ½ cup grated Parmesan cheese
- 1 cup heavy cream or ½ cup pasta water (for a lighter option)
- 1 tsp dried Italian seasoning
- ¼ tsp red pepper flakes (optional)
- Salt and black pepper to taste
- Fresh basil or parsley, chopped (for garnish)
Instructions:
- Cook the Pasta
Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve ½ cup of the pasta water, then drain and set aside. - Sauté the Vegetables
Heat olive oil in a large skillet over medium heat. Add the garlic and cook for 1 minute until fragrant. Add the zucchini, yellow squash, broccoli, asparagus, and bell pepper. Sauté for 5–7 minutes until the vegetables are tender-crisp. - Add Cherry Tomatoes and Peas
Stir in the cherry tomatoes and peas. Cook for 2–3 minutes until the tomatoes soften slightly. - Prepare the Sauce
Lower the heat and stir in the heavy cream (or reserved pasta water for a lighter option). Add Italian seasoning, red pepper flakes (if using), salt, and black pepper. Let simmer for 2–3 minutes to combine flavors. - Combine Pasta and Sauce
Add the cooked pasta to the skillet and toss to coat in the sauce. Stir in Parmesan cheese and mix until the cheese melts and coats the pasta evenly. - Serve
Garnish with fresh basil or parsley and extra Parmesan cheese. Serve immediately.
Tips:
- Vegetable Variations: Use whatever fresh vegetables you have on hand, such as mushrooms, spinach, or green beans.
- Protein Additions: Add grilled chicken, shrimp, or tofu for a more filling meal.
- Make It Vegan: Substitute the Parmesan with nutritional yeast and use a non-dairy cream alternative.
Would you like to see a specific variation or a printable version of this recipe?