Description
Pasta primavera is a colorful, fresh dish that highlights seasonal vegetables and perfectly cooked pasta in a light garlic and olive oil sauce. Itβs ideal for any occasion!
Ingredients
Scale
- 8 oz fettuccine or penne pasta
- 2 tbsp extra virgin olive oil
- 3 cloves fresh garlic, minced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 zucchini, thinly sliced
- 1 cup cherry tomatoes, halved
- ΒΌ cup fresh basil, chopped
- ΒΌ cup grated Parmesan cheese
- Salt and pepper to taste
Instructions
- Boil salted water in a large pot and cook pasta until al dente (about 10 minutes). Drain.
- In a skillet over medium heat, add olive oil and sautΓ© minced garlic for about 30 seconds until fragrant.
- Add bell peppers and zucchini; sautΓ© for about 5 minutes until slightly softened.
- Stir in cherry tomatoes and cook for another 3 minutes until they begin to burst.
- Combine the drained pasta with the sautΓ©ed vegetables in the skillet. If needed, add reserved pasta water for moisture.
- Finish by sprinkling chopped basil and grated Parmesan cheese over the dish; toss gently to combine.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: SautΓ©ing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 5g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 10mg
Keywords: Customize with your favorite seasonal vegetables or herbs for added flavor. For a vegan version, omit cheese and substitute vegetable broth for added taste. Squeeze fresh lemon juice just before serving to brighten flavors.