Pasta Primavera Recipe
Pasta with a variety of fresh vegetables in a light sauce.
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Ingredients
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Pasta
Vegetables
Sauce
Method
Pasta Preparation
- 1
Cook the Pasta
Bring a large pot of salted water to a boil. Add 8 cups of pasta and cook according to package instructions until al dente. Drain and set aside.
Vegetable Preparation
- 2
Prepare the Vegetables
While the pasta is cooking, wash and chop the zucchini, bell pepper, carrot, cherry tomatoes, and asparagus into bite-sized pieces. Set aside.
- 3
Sauté the Vegetables
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the minced garlic and sauté for 1 minute until fragrant. Add the chopped vegetables (zucchini, bell pepper, carrot, asparagus) and sauté for 5-7 minutes until they are tender. Stir in the cherry tomatoes and spinach, cooking for an additional 2-3 minutes until the spinach wilts.
Combining Ingredients
- 4
Combine Pasta and Vegetables
Add the drained pasta to the skillet with the sautéed vegetables. Pour in 2 tablespoons of lemon juice, sprinkle with salt and black pepper, and toss everything together until well combined.
- 5
Serve
Remove from heat and sprinkle with 1 cup of grated Parmesan cheese. Toss lightly to combine, then serve warm.
