Description
A vibrant celebration of spring with tender pasta and a medley of fresh vegetables, perfectly sautéed for a delightful taste experience.
Ingredients
Scale
- 8 oz pasta (e.g., spaghetti or fettuccine)
- 2 tbsp olive oil
- 1 cup bell peppers (sliced)
- 1 cup zucchini (sliced)
- 1 cup cherry tomatoes (halved)
- 1 cup broccoli florets
- 2 cloves garlic (minced)
- Salt and pepper to taste
- Parmesan cheese (grated, for serving)
- Fresh basil (for garnish)
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain the pasta, reserving a little cooking water, then set it aside.
- Heat the Oil: In a large skillet, heat the olive oil over medium heat. Let it warm until it shimmers slightly, releasing its rich aroma.
- Sauté the Garlic: Add the minced garlic and sauté for about 1 minute. Keep an eye on it; you want it fragrant but not brown.
- Add the Vegetables: Toss in the bell peppers, zucchini, broccoli, and cherry tomatoes. Stir for about 5-7 minutes, letting the vegetables soften while retaining some crunch.
- Combine Everything: Gently fold in the cooked pasta. Season the mixture generously with salt and pepper, tossing until everything is well-coated and heated through.
- Serve with Style: Dish out the Pasta Primavera onto plates, showering each serving with freshly grated Parmesan and topped with basil.
Notes
Feel free to customize the vegetables based on personal taste or seasonal availability.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg