Pasta Primavera
A nostalgic Italian-American classic combining fresh vegetables and pasta in a light, flavorful sauce, perfect for any occasion.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian-American
- Diet: Vegetarian
Ingredients
- 12 ounces pasta (spaghetti, fettuccine, or penne)
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 medium zucchini, sliced
- 1 medium carrot, thinly sliced
- 1 cup cherry tomatoes, halved
- ½ cup fresh basil, chopped
- ½ cup Parmesan cheese, grated
- Salt and pepper, to taste
Instructions
- Cook the pasta: Boil a large pot of salted water and cook the pasta according to package instructions until al dente. Reserve ½ cup of pasta water, then drain the pasta and set aside.
- Sauté the vegetables: In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Be careful not to let it burn.
- Add the bell peppers and carrot: Stir in the sliced bell peppers and carrots. Sauté for 3-4 minutes until they begin to soften.
- Introduce zucchini and tomatoes: Add the sliced zucchini and halved cherry tomatoes to the skillet. Continue to sauté for an additional 5 minutes until all the vegetables are tender.
- Combine pasta and sauce: Add the drained pasta to the skillet. Toss everything together, adding reserved pasta water as needed to create a light sauce.
- Finish with basil and cheese: Remove from heat. Stir in the chopped basil and grated Parmesan cheese. Season with salt and pepper to taste.
Notes
Make sure to cook the pasta al dente for the best texture. Save the pasta water for adjusting sauce consistency.
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