Description
Pasta primavera brings the essence of vibrant gardens to your plate, combining perfectly cooked pasta with fresh seasonal vegetables and a creamy sauce.
Ingredients
Scale
- 8 oz pasta (spaghetti, penne, or fettuccine)
- 2 tbsp olive oil
- 1 cup zucchini, chopped
- 1 cup asparagus, chopped
- 1 cup bell peppers, chopped
- 1 cup carrots, sliced
- 1 cup cherry tomatoes, halved
- 3 cloves garlic, minced
- 1/4 cup fresh herbs (basil, parsley, or thyme)
- 1/2 cup Parmesan cheese, grated
- Salt and pepper to taste
Instructions
- Fill a large pot with water, adding a generous pinch of salt, and bring it to a rolling boil. Cook your pasta according to package instructions until al dente, stirring occasionally. Once done, reserve a cup of pasta water and drain the rest.
- In a large skillet over medium heat, warm a few tablespoons of olive oil. Add minced garlic and sauté until fragrant, about 1 minute. Add chopped vegetables, starting with those that take longer to cook, such as carrots and asparagus. Stir gently, allowing them to soften while retaining their crunch for about 4–5 minutes.
- Add the cooked pasta to the sautéed vegetables, tossing everything together. Pour in a splash of the reserved pasta water to create a light sauce and season with salt and pepper to taste.
- Off the heat, stir in fresh herbs and grated Parmesan. Mix until the cheese melts slightly into the warm pasta, creating a creamy, inviting texture.
- Plate your primavera while it’s hot, garnishing with additional herbs and cheese if desired. Enjoy!
Notes
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 20mg
Keywords: Pasta Primavera, Vegetarian Pasta, Seasonal Vegetables