Description
A delightful dish of pasta and seasonal vegetables, bursting with fresh flavors and vibrant colors.
Ingredients
Scale
- 8 oz pasta (e.g., penne, fusilli)
- 2 tablespoons olive oil
- 1 bell pepper, sliced
- 1 zucchini, sliced
- 1 cup broccoli florets
- 1 cup cherry tomatoes, halved
- 2 cloves garlic, minced
- Salt and pepper to taste
- Parmesan cheese (optional) for serving
- Fresh basil for garnish
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add your pasta and cook according to package instructions. Aim for al dente, which means tender but with a slight bite. Drain and set aside.
- Heat the Oil: In a large skillet over medium heat, drizzle in the olive oil. Allow it to get hot but not smoking.
- Sauté the Vegetables: Toss in the sliced bell pepper, zucchini, and broccoli florets. Sauté for about 5-7 minutes until they’re tender but still vibrant.
- Add Garlic and Tomatoes: Stir in the minced garlic and halved cherry tomatoes, cooking for an additional 2-3 minutes.
- Season: Sprinkle with salt and pepper, adjusting as necessary.
- Combine: Add the drained pasta to the skillet and toss everything together gently.
- Serve: Plate the pasta primavera while hot, garnished with shavings of Parmesan cheese and fresh basil.
Notes
Make-ahead tips: Prepare the vegetables and garlic in advance for a quick dinner option. Store in airtight containers in the refrigerator for up to three days.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 5mg