Description
Pasta Primavera is a colorful and easy-to-make dish that features a variety of fresh vegetables tossed with pasta and a light sauce.
Ingredients
- 8 ounces of pasta (penne or fettuccine)
- 2 tablespoons olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup bell peppers, sliced (mix of red, yellow, and green)
- 1 cup zucchini, sliced
- 1 cup cherry tomatoes, halved
- 1 cup broccoli florets
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- 1/4 cup grated Parmesan cheese
- Fresh basil leaves for garnish (optional)
Instructions
- Cook the pasta according to package instructions in a large pot of salted boiling water until al dente. Drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté for 2-3 minutes until translucent.
- Add the minced garlic and cook for an additional 30 seconds until fragrant.
- Stir in the bell peppers, zucchini, broccoli, and cherry tomatoes. Sauté for about 5-7 minutes, or until the vegetables are tender but still crisp.
- Add the cooked pasta to the skillet and toss to combine with the vegetables.
- Sprinkle in the dried oregano, dried basil, salt, and pepper. Toss everything together until well mixed and heated through.
- Remove from heat and stir in the grated Parmesan cheese until melted and combined.
- Serve warm, garnished with fresh basil leaves if desired.
Notes
- For added protein, consider adding grilled chicken, shrimp, or chickpeas to the dish.
- Experiment with different seasonal vegetables like asparagus or spinach for a unique twist.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 5mg