Pasta Primavera
Pasta primavera is a vibrant and flavorful dish that celebrates fresh vegetables and the essence of spring. This easy-to-make recipe combines colorful bell peppers, zucchini, and cherry tomatoes with al dente pasta, drizzled with garlic-infused olive oil and finished with a zesty squeeze of lemon. Perfect for weeknight dinners or special occasions, this dish is sure to impress family and friends while offering a delightful crunch in every bite.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: Serves 4
- Category: Main
- Method: Sautéing
- Cuisine: Italian
Ingredients
Scale
- 8 oz spaghetti or penne
- 2 tbsp extra virgin olive oil
- 3 cloves fresh garlic, minced
- 1 cup bell peppers, sliced (red, yellow, green)
- 1 medium zucchini, sliced
- 1 cup cherry tomatoes, halved
- ½ cup freshly grated Parmesan cheese
- ¼ cup fresh basil, chopped
- Juice of 1 lemon
- Salt and pepper to taste
Instructions
- Cook the pasta: Bring a large pot of salted water to boil. Add pasta and cook until al dente according to package instructions. Reserve ½ cup of pasta water before draining.
- Sauté the vegetables: In a large skillet over medium heat, heat olive oil. Add minced garlic and sauté for about 30 seconds until fragrant. Add sliced bell peppers and zucchini; cook until tender yet crisp.
- Add tomatoes: Stir in halved cherry tomatoes and cook for an additional 3-4 minutes until softened.
- Combine: Add drained pasta to the skillet with vegetables. Pour in lemon juice and mix well, adding reserved pasta water as needed for creaminess.
- Finish: Remove from heat and stir in Parmesan cheese and chopped basil. Season to taste with salt and pepper.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 5g
- Sodium: 250mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 10mg