Pasta Primavera Recipe
Pasta tossed with seasonal vegetables in a light garlic sauce.
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Ingredients
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Pasta
Vegetables
Sauce
Method
Cooking Pasta
- 1
Boil the Pasta
In a large pot, bring salted water to a boil. Add the fusilli pasta and cook according to package instructions until al dente, usually about 8-10 minutes.
- 2
Drain the Pasta
Once cooked, drain the pasta in a colander and set aside, reserving 1 cup of pasta water.
Preparing Vegetables
- 3
Sauté the Vegetables
In a large skillet, heat olive oil over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
- 4
Add Seasonal Vegetables
Add the sliced zucchini, diced bell pepper, halved cherry tomatoes, julienned carrots, and asparagus pieces to the skillet. Sauté for 5-7 minutes until the vegetables are tender but still crisp.
Combining Ingredients
- 5
Combine Pasta and Vegetables
Add the drained pasta to the skillet with the sautéed vegetables. Toss to combine.
- 6
Add Seasoning
Pour in the reserved pasta water, salt, and black pepper. Stir gently to coat the pasta and vegetables evenly.
- 7
Finish with Cheese and Basil
Remove from heat and stir in the grated Parmesan cheese and fresh basil. Toss until well mixed.
Serving
- 8
Plate and Serve
Serve the Pasta Primavera warm, garnished with extra Parmesan cheese and fresh basil if desired.
