Description
Pasta Primavera is a fresh and vibrant dish combining tender pasta with a colorful mix of sautéed vegetables, garlic, and Parmesan. It is light, flavorful, and perfect for a quick, satisfying meal.
Ingredients
8 oz pasta (spaghetti or penne)
1 cup bell peppers (mixed red, yellow, and green)
1 cup zucchini, chopped
1 cup carrots, thinly sliced
1 cup cherry tomatoes, halved
1 cup broccoli florets, lightly steamed
2 tbsp olive oil
2 cloves garlic, minced
1/2 cup Parmesan cheese, grated
Salt and pepper to taste
Instructions
- Bring a large pot of salted water to a boil.
- Add the pasta and cook according to package instructions until al dente, about 8 to 10 minutes.
- While the pasta cooks, chop all vegetables into bite-sized pieces.
- Heat olive oil in a large skillet over medium heat and sauté garlic briefly until fragrant.
- Add the vegetables and cook for 5 to 7 minutes until tender but still vibrant.
- Drain the cooked pasta and add it to the skillet with the vegetables.
- Toss everything together over low heat for 1 to 2 minutes.
- Season with salt and pepper, then add Parmesan cheese and toss to coat evenly.
- Garnish with fresh basil or parsley if desired and serve warm.
Notes
Add grilled chicken, shrimp, or tofu for extra protein.
Use seasonal vegetables like asparagus or mushrooms for variation.
Add red pepper flakes for a touch of heat.
For a creamier version, stir in a splash of cream or cream cheese.
Store leftovers in the refrigerator for up to 3 days.
Reheat gently with a splash of water or olive oil to prevent drying out.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 6 g
- Sodium: 280 mg
- Fat: 10 g
- Saturated Fat: 3 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 5 g
- Protein: 12 g
- Cholesterol: 10 mg
