Description
Pasta primavera is a vibrant and flavorful dish that celebrates fresh seasonal vegetables. This delightful recipe combines al dente pasta with colorful veggies saut?ed in garlic and olive oil, finished with a sprinkle of Parmesan and a splash of lemon juice. It’s perfect for casual dinners or special occasions, bringing a taste of Italy right to your table.
Ingredients
Scale
- 8 oz fettuccine or penne pasta
- 1 cup bell peppers, diced
- 1 cup zucchini, sliced
- 1 cup broccoli florets
- 1 cup asparagus, cut into pieces
- 3 cloves garlic, minced
- 2 tbsp extra virgin olive oil
- 1/4 cup fresh basil leaves
- 1/2 cup grated Parmesan cheese
- 2 tbsp lemon juice
- Salt and pepper to taste
Instructions
- 1. Cook the pasta in salted boiling water until al dente according to package instructions. Drain and set aside.
- 2. In a large skillet over medium heat, heat olive oil and saut? minced garlic until fragrant (about 1 minute).
- 3. Add bell peppers, zucchini, broccoli, and asparagus to the skillet. Saut? for about 5 minutes until tender-crisp.
- 4. Combine the cooked pasta with the saut?ed vegetables in the skillet. Add lemon juice and Parmesan cheese; toss well. Season with salt and pepper to taste.
- 5. Top with fresh basil leaves before serving. Drizzle with additional olive oil if desired.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Saut?ing
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate (250g)
- Calories: 410
- Sugar: 3g
- Sodium: 210mg
- Fat: 16g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 10mg