Pasta Primavera Recipe
Pasta tossed with fresh vegetables and a light garlic sauce.
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Ingredients
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Pasta
Vegetables
Garlic Sauce
Garnish
Method
Cooking Pasta
- 1
Boil the Pasta
In a large pot, bring salted water to a boil. Add the pasta and cook according to package instructions until al dente.
- 2
Drain and Set Aside
Once cooked, drain the pasta and reserve about 1/2 cup of the pasta water. Set the pasta aside.
Preparing Vegetables
- 3
Chop the Vegetables
While the pasta cooks, chop the bell pepper, zucchini, and carrot into bite-sized pieces. Halve the cherry tomatoes and set aside.
- 4
Blanch the Broccoli
In the same pot of boiling water, blanch the broccoli florets for 2-3 minutes until bright green, then drain and set aside.
Making the Garlic Sauce
- 5
Heat Oil and Sauté Garlic
In a large skillet, heat the olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.
- 6
Add Vegetables
Add the chopped bell pepper, zucchini, carrot, halved cherry tomatoes, and blanched broccoli to the skillet. Sauté for about 5-7 minutes until the vegetables are tender.
- 7
Season the Mixture
Sprinkle red pepper flakes, salt, and black pepper to taste over the vegetable mixture and stir well.
Combining Ingredients
- 8
Toss the Pasta
Add the drained pasta to the skillet with the vegetables. Toss to combine, adding reserved pasta water as needed to create a light sauce.
- 9
Add Parmesan Cheese
Sprinkle the grated Parmesan cheese over the pasta and toss again until evenly distributed.
Serving
- 10
Garnish and Serve
Remove from heat, garnish with fresh basil leaves, and serve immediately.