Pasta Primavera with Spring Vegetables
This vibrant Pasta Primavera is a celebration of spring, featuring a colorful medley of fresh vegetables tossed with al dente pasta. It's a light, nutritious dish that's perfect for showcasing seasonal produce, making it a delightful vegetarian option for any meal.
Cuisine: American
Cooking time: 30 minutes
Serves: 4
Ingredients
- 12 ounces pasta (such as penne or farfalle)
- 1 tablespoon olive oil
- 1 cup asparagus, trimmed and cut into 1-inch pieces
- 1 cup bell pepper, sliced
- 1 cup zucchini, sliced
- 1 cup cherry tomatoes, halved
- 1 cup fresh peas or snow peas
- 1/2 cup grated Parmesan cheese
- 1 teaspoon garlic, minced
- 1/4 teaspoon red pepper flakes (optional)
- salt to taste salt
- black pepper to taste black pepper
Instructions
- 1. Cook the pasta according to package instructions in a large pot of salted boiling water until al dente. Drain and set aside.
- 2. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
- 3. Add the asparagus, bell pepper, and zucchini to the skillet. Sauté for about 5-7 minutes until the vegetables are tender but still crisp.
- 4. Stir in the cherry tomatoes and peas, cooking for an additional 2-3 minutes until the tomatoes begin to soften.
- 5. Add the cooked pasta to the skillet, along with the grated Parmesan cheese, red pepper flakes (if using), salt, and black pepper. Toss everything together until well combined and heated through.
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