Description
A vibrant and fresh pasta dish packed with seasonal vegetables, perfectly cooked for a light yet satisfying meal.
Ingredients
- 8 ounces pasta (such as fettuccine or linguine)
- 2 tablespoons olive oil
- 1 cup cherry tomatoes, halved
- 1 bell pepper, sliced
- 1 zucchini, sliced
- 1 cup asparagus, cut into 1-inch pieces
- 2 cloves garlic, minced
- Salt and pepper to taste
- Fresh basil, for garnish
- Grated Parmesan cheese, for serving
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and set aside.
- In a large skillet, warm the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
- Toss in the bell pepper, zucchini, and asparagus. Cook these for 5-7 minutes, stirring occasionally until tender.
- Mix in the halved cherry tomatoes and let them cook for another 2 minutes.
- Add the drained pasta to the skillet, carefully tossing everything together. Season with salt and pepper to taste.
- Plate your Pasta Primavera, garnished with fresh basil and a sprinkle of grated Parmesan cheese.
Notes
Feel free to swap out any veggies based on your preferences or what’s in season!
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian