Description
Pasta Primavera is a vibrant and delightful dish that showcases the beauty of fresh vegetables and al dente pasta, all tossed in a light olive oil sauce. This quick and easy recipe bursts with the flavors of zucchini, bell peppers, and cherry tomatoes, making it perfect for a weeknight dinner or a festive gathering. Customize it with your favorite seasonal veggies or proteins to create a meal that’s both nourishing and satisfying.
Ingredients
Scale
- 8 oz spaghetti or penne pasta
- 1 medium zucchini (sliced)
- 1 red bell pepper (chopped)
- 1 yellow bell pepper (chopped)
- 1 cup cherry tomatoes (halved)
- 3 tbsp extra virgin olive oil
- 2 cloves garlic (minced)
- ½ cup grated Parmesan cheese
- Salt and pepper to taste
Instructions
- Cook the Pasta: Boil salted water in a large pot. Add pasta and cook until al dente according to package instructions. Drain and set aside.
- Prep Your Veggies: While pasta cooks, chop zucchini, bell peppers, and halve cherry tomatoes.
- Sauté Aromatics: In a skillet over medium heat, heat olive oil. Add minced garlic and sauté for about one minute until fragrant.
- Add Vegetables: Stir in chopped zucchini and bell peppers; sauté for about five minutes until slightly softened.
- Combine Ingredients: Add cooked pasta and cherry tomatoes to the skillet. Toss gently to combine.
- Finish It Off: Sprinkle grated Parmesan over the mixture and stir well. Cook for an additional minute until warmed through.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 350
- Sugar: 4g
- Sodium: 220mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 10mg
Keywords: Feel free to swap out vegetables based on what's in season or available. For added protein, consider mixing in grilled chicken or shrimp. A splash of lemon juice can brighten the flavors even further.