Description
Pasta Primavera is a light and colorful Italian-American pasta dish made with a variety of fresh, sautéed vegetables and a simple garlic and olive oil or light cream sauce.
Ingredients
Units
Scale
- 12 oz pasta (penne or fettuccine)
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 cup cherry tomatoes, halved
- 1 cup broccoli florets
- 1 zucchini, sliced
- 1 yellow bell pepper, sliced
- 1 cup carrots, julienned
- 1/2 cup green peas (fresh or frozen)
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
- 1/4 cup chopped fresh basil
- 1/4 tsp red pepper flakes (optional)
Instructions
- Cook the pasta according to package instructions. Drain and set aside.
- In a large skillet, heat olive oil over medium heat.
- Add minced garlic and sauté for about 1 minute until fragrant.
- Add carrots, broccoli, and bell pepper. Sauté for 4-5 minutes.
- Add zucchini, peas, and cherry tomatoes. Cook for another 3-4 minutes until vegetables are tender-crisp.
- Season with salt, pepper, and red pepper flakes (if using).
- Add cooked pasta to the skillet and toss everything together.
- Sprinkle with grated Parmesan cheese and chopped fresh basil.
- Serve warm and enjoy!
Notes
- You can use any combination of fresh vegetables based on the season or your preference.
- For a creamier version, add a splash of heavy cream or a dollop of ricotta.
- To make it vegan, skip the Parmesan or use a dairy-free alternative.
Nutrition
- Serving Size: 1 plate
- Calories: 380
- Sugar: 6g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 6g
- Protein: 11g
- Cholesterol: 10mg