Pasta Primavera Recipe
Pasta tossed with seasonal vegetables and olive oil
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Ingredients
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Pasta
Vegetables
Sauce
Method
Cooking Pasta
- 1
Boil Water
In a large pot, bring 4 quarts of water to a boil. Once boiling, add 1 tsp of salt.
- 2
Cook Pasta
Add 12 oz of pasta to the boiling water and cook according to package instructions until al dente, usually about 8-10 minutes.
- 3
Drain Pasta
Once cooked, drain the pasta in a colander and set aside, saving about 1/2 cup of the pasta water.
Preparing Vegetables
- 4
Chop Vegetables
While the pasta is cooking, chop the bell pepper, zucchini, and carrot into bite-sized pieces. Halve the cherry tomatoes and trim the asparagus.
- 5
Sauté Vegetables
In a large skillet, heat 3 tbs of olive oil over medium heat. Add the minced garlic and sauté for 1 minute until fragrant. Then, add the chopped vegetables (bell pepper, zucchini, carrot, cherry tomatoes, and asparagus) and sauté for about 5-7 minutes until they are tender but still crisp.
Combining Ingredients
- 6
Mix Pasta and Vegetables
Add the drained pasta to the skillet with the sautéed vegetables. Toss everything together, adding reserved pasta water as needed to create a light sauce.
- 7
Season
Season with 1 tsp of black pepper and mix in 1 cup of grated Parmesan cheese and 1 cup of chopped fresh basil. Toss until well combined.
Serving
- 8
Plate and Serve
Serve the Pasta Primavera warm, garnished with extra Parmesan cheese and basil if desired.