Pasta Primavera
A classic Italian pasta dish featuring a vibrant medley of fresh vegetables, Pasta Primavera is not only delicious but also packed with nutrients. This recipe showcases seasonal vegetables tossed with al dente pasta, making it a staple in any cookbook.
Equipment
- 1 Large pot
- 1 Colander
- 1 Large skillet
- 1 Wooden spoon
- 1 Serving bowl
Ingredients
- 8 ounces pasta - e.g., penne or fettuccine
- 2 tablespoons olive oil - extra virgin for best flavor
- 1 medium onion - diced
- 2 cloves garlic - minced
- 1 cup cherry tomatoes - halved
- 1 cup bell pepper - sliced (any color)
- 1 cup zucchini - sliced
- 1 cup broccoli florets
- Salt and black pepper to taste
- 1/4 cup grated Parmesan cheese - optional
- Fresh basil - for garnish
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente.
- While the pasta cooks, heat olive oil in a large skillet over medium heat. Add diced onion and sauté until translucent.
- Add minced garlic and cook for about 30 seconds until fragrant.
- Stir in cherry tomatoes, bell pepper, zucchini, and broccoli. Season with salt and pepper. Cook for about 5-7 minutes until vegetables are tender but still crisp.
- Once the pasta is cooked, drain it using a colander and add it to the skillet with the vegetables. Toss to combine all ingredients.
- Remove from heat, and if desired, sprinkle with grated Parmesan cheese and garnish with fresh basil before serving.
Notes
For a vegetarian option, consider using vegetable broth instead of water for cooking the pasta.
You can add protein like grilled chicken or shrimp for a more filling dish.
Feel free to use any seasonal vegetables like asparagus, zucchini, or bell peppers for variety.
This dish can easily be made gluten-free by using gluten-free pasta.
Nutrition
Serving: 1servingCalories: 350kcalCarbohydrates: 55gProtein: 12gFat: 10gSaturated Fat: 2gCholesterol: 5mgSodium: 500mgFiber: 5gSugar: 4g
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