Pasta Primavera
Pasta Primavera is a vibrant dish that highlights seasonal vegetables tossed with pasta, offering a quick, nutritious, and satisfying meal.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
- 12 ounces pasta of your choice (spaghetti, penne, or gluten-free)
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 medium zucchini, sliced thinly
- 1 large carrot, julienned
- 1 cup cherry tomatoes, halved
- 2 cups fresh spinach
- ½ cup grated Parmesan cheese (optional)
- Salt & pepper to taste
- Fresh basil, chopped (for garnish)
Instructions
- Cook the pasta by bringing a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1 cup pasta water, then drain and set aside.
- Sauté the garlic in a large skillet with olive oil over medium heat for about 30 seconds until fragrant.
- Add the sliced bell peppers, zucchini, and carrot. Cook for 4-5 minutes, stirring occasionally until the vegetables begin to soften.
- Incorporate the halved cherry tomatoes and spinach. Sauté for another 2-3 minutes until the spinach wilts and the tomatoes soften.
- Combine drained pasta with the vegetable mixture, tossing everything together. If the mix is dry, gradually add reserved pasta water until the desired consistency is reached.
- Season with salt and pepper to taste. Top with grated Parmesan (if using) and garnish with fresh basil. Serve warm.
Notes
Do not overcook the vegetables; keep them slightly crisp for better texture. Use reserved pasta water to create a silky sauce.