Description
Pasta Primavera is a light and fresh Italian-American dish featuring pasta tossed with a medley of sautéed spring vegetables, garlic, olive oil, and a sprinkle of Parmesan cheese.
Ingredients
Units
Scale
- 12 oz pasta (penne or fettuccine)
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 cup cherry tomatoes, halved
- 1 zucchini, sliced
- 1 yellow squash, sliced
- 1 red bell pepper, sliced
- 1 cup broccoli florets
- 1/2 cup carrots, julienned
- 1/2 cup frozen peas
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp dried Italian herbs
- 1/4 cup grated Parmesan cheese
- 2 tbsp chopped fresh parsley (optional)
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add garlic and sauté for 1 minute until fragrant.
- Add the carrots, broccoli, and bell pepper. Cook for 3-4 minutes, stirring occasionally.
- Add zucchini, yellow squash, and cherry tomatoes. Cook for another 3-4 minutes until vegetables are just tender.
- Stir in the peas, salt, black pepper, and Italian herbs. Cook for 2 more minutes.
- Add the cooked pasta to the skillet and toss everything together to combine and heat through.
- Remove from heat and sprinkle with Parmesan cheese and parsley if using.
- Serve warm and enjoy!
Notes
- Use any combination of fresh vegetables depending on what’s in season or available.
- For a vegan version, omit Parmesan or use a plant-based alternative.
- Add grilled chicken or shrimp for a protein boost.
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 6g
- Sodium: 280mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 10mg