Pasta Primavera Recipe
Fresh vegetables tossed in a light olive oil sauce with spaghetti.
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Ingredients
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Pasta
Vegetables
Sauce
Method
Cooking the Pasta
- 1
Boil the Pasta
In a large pot, bring salted water to a boil. Add 8 oz of spaghetti and cook according to package instructions until al dente, usually about 8-10 minutes.
- 2
Drain the Pasta
Once cooked, drain the spaghetti in a colander and set aside. Reserve a cup of pasta water for later use.
Preparing the Vegetables
- 3
Chop the Vegetables
While the pasta is cooking, wash and chop the bell pepper, zucchini, and carrot into bite-sized pieces. Halve the cherry tomatoes and cut the broccoli into small florets.
Making the Sauce
- 4
Sauté the Garlic
In a large skillet, heat 3 tablespoons of olive oil over medium heat. Add 3 minced garlic cloves and sauté for about 1 minute until fragrant.
- 5
Cook the Vegetables
Add the chopped bell pepper, zucchini, carrot, broccoli florets, and halved cherry tomatoes to the skillet. Season with 1 teaspoon of salt and 1 teaspoon of black pepper. Sauté the vegetables for about 5-7 minutes until they are tender but still crisp.
Combining Everything
- 6
Mix the Pasta and Sauce
Add the drained spaghetti to the skillet with the sautéed vegetables. Toss everything together, adding reserved pasta water a little at a time if you need to loosen the mixture.
- 7
Finish with Cheese and Herbs
Sprinkle 1 cup of grated Parmesan cheese and 1 cup of chopped fresh basil over the pasta. Toss again until everything is well combined and the cheese is melted.
- 8
Serve
Serve the Pasta Primavera warm, garnished with extra basil and Parmesan cheese if desired.
