Pasta Primavera is a vibrant and healthy dish packed with fresh vegetables. Here’s a simple recipe to make it:
Ingredients:
- 12 oz (340g) pasta (such as penne, farfalle, or fusilli)
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 1 zucchini, thinly sliced
- 1 cup cherry tomatoes, halved
- 1 cup broccoli florets
- 1 cup snap peas
- 1 carrot, thinly sliced
- 1/2 cup vegetable broth or pasta cooking water
- 1/4 cup grated Parmesan cheese (plus more for serving)
- 1/4 cup fresh basil, chopped (or 1 teaspoon dried basil)
- 1/4 cup fresh parsley, chopped
- Salt and pepper to taste
- Juice of 1 lemon
Instructions:
- Cook the Pasta:
- Bring a large pot of salted water to a boil.
- Cook the pasta according to package instructions until al dente. Reserve 1/2 cup of the pasta cooking water, then drain the pasta and set aside.
- Prepare the Vegetables:
- While the pasta is cooking, heat the olive oil in a large skillet over medium heat.
- Add the chopped onion and cook until it becomes translucent, about 5 minutes.
- Add the minced garlic and cook for another 1-2 minutes until fragrant.
- Cook the Vegetables:
- Add the sliced bell peppers, zucchini, broccoli, snap peas, and carrot to the skillet. Cook for about 5-7 minutes, stirring occasionally, until the vegetables are tender but still crisp.
- Add the cherry tomatoes and cook for another 2 minutes.
- Combine Pasta and Vegetables:
- Add the cooked pasta to the skillet with the vegetables.
- Pour in the vegetable broth or reserved pasta cooking water.
- Stir in the grated Parmesan cheese, chopped basil, and parsley. Toss everything together until well combined and heated through.
- Season and Serve:
- Season with salt and pepper to taste.
- Squeeze the juice of 1 lemon over the pasta and toss to combine.
- Serve immediately, garnished with additional Parmesan cheese and fresh herbs if desired.
Enjoy your delicious and colorful Pasta Primavera!
