Pasta Primavera
Welcome to a culinary celebration of the season's bounty! In the world of pasta dishes, none quite captures the essence of spring like Pasta Primavera. This delightful medley of vibrant vegetables and perfectly cooked pasta creates a symphony of flavors and colors on your plate
Servings: 2 people
Ingredients
- 8 oz about 225g of your favorite pasta
- 2 tablespoons olive oil
- 2 cloves garlic (minced)
- 1 small red onion (thinly sliced)
- 1 medium-sized carrot (julienned)
- 1 small zucchini (sliced)
- 1 cup cherry tomatoes (halved)
- 1 cup broccoli florets
- 1/2 cup bell peppers (thinly sliced)
- Salt and black pepper to taste
- 1/2 teaspoon red pepper flakes (optional, for a bit of heat)
- 1/4 cup grated Parmesan cheese
- Fresh basil or parsley for garnish
Instructions
Prepare the Pasta:
- Bring a large pot of salted water to a boil.
- Cook the pasta according to the package instructions until al dente.
- Reserve about 1/2 cup of pasta cooking water, then drain the pasta.
Sauté the Vegetables:
- In a large skillet, heat olive oil over medium heat.
- Add minced garlic and sliced red onion, sauté until fragrant and onions are softened.
Add the Vegetables:
- Add carrots, zucchini, cherry tomatoes, broccoli, and bell peppers to the skillet.
- Sauté for 5-7 minutes, or until the vegetables are tender-crisp.
Season and Combine:
- Season the vegetables with salt, black pepper, and red pepper flakes (if using).
- Add the cooked pasta to the skillet, tossing to combine and coat the pasta with the vegetable mixture.
- If needed, add a splash of the reserved pasta cooking water to loosen the sauce.
Serve:
- Divide the Pasta Primavera between two plates.
- Sprinkle grated Parmesan cheese on top and garnish with fresh basil or parsley.