Description
Pasta Primavera is a fresh vegetable pasta dish that celebrates spring produce. You toss cooked pasta with a light sauce made from sautéed seasonal vegetables, garlic, and herbs. It’s a quick, colorful, and satisfying meal.
Ingredients
Scale
- 12 ounces (340g) fettuccine or linguine pasta
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 medium zucchini, sliced
- 1 medium yellow squash, sliced
- 1 cup cherry tomatoes, halved
- 1 bell pepper (any color), sliced
- 1 cup broccoli florets
- 1/2 cup fresh or frozen peas
- 1/2 cup vegetable broth
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped fresh basil
- Salt and black pepper to taste
Instructions
- Cook the pasta in a large pot of salted boiling water until al dente. Reserve 1/2 cup of pasta water before draining.
- Heat olive oil in a large skillet over medium heat. Add garlic and cook for 1 minute until fragrant.
- Add zucchini, yellow squash, bell pepper, and broccoli to the skillet. Sauté for 5-7 minutes until vegetables are tender-crisp.
- Stir in cherry tomatoes and peas. Cook for another 2-3 minutes.
- Pour in vegetable broth and bring to a simmer. Cook for 2 minutes.
- Add the drained pasta to the skillet with the vegetables. Toss everything together, adding reserved pasta water a little at a time if needed to create a light sauce.
- Remove from heat. Stir in Parmesan cheese and fresh basil. Season with salt and black pepper.
- Serve immediately.
Notes
- Use any seasonal vegetables you have. Asparagus, carrots, or mushrooms work well.
- For extra protein, add cooked shredded chicken or chickpeas.
- The dish is best served fresh but leftovers keep in the refrigerator for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Sautéing, Boiling
- Cuisine: Italian-American
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 380
- Sugar: 8g
- Sodium: 320mg
- Fat: 10g
- Saturated Fat: 2.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 6g
- Protein: 14g
- Cholesterol: 5mg