Description
Enjoy a vibrant and delicious Pasta Primavera, bursting with fresh spring vegetables. This easy recipe is perfect for a light weeknight dinner or a delightful meal anytime.
Ingredients
Scale
- 1 pound pasta (such as penne, farfalle, or rotini)
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 cup broccoli florets
- 1 cup chopped carrots
- 1 cup sliced zucchini
- 1 cup snow peas
- 1/2 cup cherry tomatoes, halved
- 1/4 cup grated Parmesan cheese (optional)
- Salt and freshly ground black pepper to taste
- Fresh basil leaves for garnish (optional)
Instructions
- Cook pasta according to package directions. Drain, reserving about 1/2 cup of pasta water.
- While pasta is cooking, heat olive oil in a large skillet over medium heat.
- Add minced garlic and cook for about 30 seconds until fragrant.
- Add broccoli florets and chopped carrots to the skillet. Cook for 5-7 minutes, until they begin to soften.
- Stir in sliced zucchini and snow peas. Cook for another 3-4 minutes until crisp-tender.
- Add the halved cherry tomatoes and cook for 1 minute more.
- Add the drained pasta to the skillet with the vegetables.
- Toss everything together. If the pasta seems dry, add a little of the reserved pasta water.
- Stir in Parmesan cheese, if using. Season with salt and pepper to taste.
- Serve immediately, garnished with fresh basil if desired.
Notes
- Feel free to substitute or add other seasonal vegetables like asparagus, bell peppers, or peas.
- For a creamier sauce, you can add a splash of heavy cream or a tablespoon of butter at the end.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: Approx. 450-500 (will vary based on pasta and optional ingredients)
- Sugar: N/A
- Sodium: N/A
- Fat: N/A
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: N/A
- Fiber: N/A
- Protein: N/A
- Cholesterol: N/A