Pasta Primavera
A delightful dish showcasing colorful vegetables tossed with pasta in a light, zesty sauce, perfect for any occasion.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
- 8 oz pasta (spaghetti, penne, or fettuccine)
- 1 cup bell peppers, sliced
- 1 cup zucchini, sliced
- 1 cup cherry tomatoes, halved
- 1 cup asparagus, cut into 1-inch pieces
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- ½ cup Parmesan cheese, grated
- Salt and pepper, to taste
- Handful of fresh basil, chopped (optional)
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain, reserving about ½ cup of pasta water.
- Add olive oil to a large pan over medium heat. Once hot, add the minced garlic and sauté for about 30 seconds until fragrant but not burnt.
- Stir in the bell peppers, zucchini, asparagus, and tomatoes. Sauté for about 5-7 minutes until the vegetables are tender yet crisp.
- Add the cooked pasta to the pan with the vegetables. Pour in the lemon juice and toss everything together, adding reserved pasta water if needed.
- Season with salt and pepper to taste. Toss again to ensure everything is evenly coated.
- Divide among plates and sprinkle with grated Parmesan cheese and fresh basil if using. Enjoy immediately!
Notes
Use seasonal produce for the best flavor and freshness. Reserve pasta water for binding the sauce.