Description
Pasta Primavera is a fresh, colorful dish featuring tender pasta tossed with lightly sautéed spring vegetables in a light garlic and olive oil sauce. Perfect for a quick, healthy, and flavorful meal.
Ingredients
Scale
Ingredients
- 12 oz (340g) pasta of your choice
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1 cup broccoli florets
- 1 cup bell peppers, sliced
- 1 cup zucchini, sliced
- 1 cup cherry tomatoes, halved
- 1/2 cup peas (fresh or frozen)
- 1/4 cup grated Parmesan cheese
- Salt and black pepper, to taste
- 1 tbsp fresh basil or parsley, chopped
- Juice of 1/2 lemon
Instructions
Instructions
- Cook pasta: Boil pasta according to package directions until al dente. Drain and set aside, reserving 1/2 cup pasta water.
- Sauté vegetables: In a large skillet, heat olive oil over medium heat. Add garlic and sauté 30 seconds until fragrant.
- Add veggies: Add broccoli, bell peppers, zucchini, and peas. Sauté 4–5 minutes until tender-crisp. Stir in cherry tomatoes last and cook 1–2 minutes.
- Toss pasta: Add cooked pasta to the skillet. Toss with vegetables, Parmesan cheese, lemon juice, and a splash of reserved pasta water if needed to loosen the sauce.
- Season & serve: Season with salt and black pepper to taste. Garnish with fresh basil or parsley and extra Parmesan if desired.
Notes
Feel free to swap in your favorite seasonal vegetables. For extra richness, stir in a few tablespoons of cream or a dollop of ricotta before serving. Leftovers can be stored in the fridge for 1–2 days and reheated gently.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate
- Calories: 350
- Sugar: 6g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 5mg
Keywords: pasta primavera, vegetable pasta, spring pasta, healthy pasta recipe