Pasta Primavera Recipe
Pasta tossed with fresh seasonal vegetables and olive oil.
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Ingredients
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Pasta
Vegetables
Seasoning
Method
Cooking the Pasta
- 1
Boil the Pasta
In a large pot, bring salted water to a boil. Add 8 cups of pasta and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta and set aside.
Sautéing the Vegetables
- 2
Sauté the Vegetables
In a large skillet, heat 3 tablespoons of olive oil over medium heat. Add 3 cloves of minced garlic and sauté for about 1 minute until fragrant.
- 3
Add Vegetables
Add the bell peppers, zucchini, cherry tomatoes, broccoli, and carrots to the skillet. Sauté for about 5-7 minutes until the vegetables are tender but still crisp.
Combining Ingredients
- 4
Combine Pasta and Vegetables
Add the cooked pasta to the skillet with the sautéed vegetables. Toss everything together, adding reserved pasta water a little at a time to achieve desired consistency.
- 5
Season the Dish
Add 1 teaspoon of salt, 1 teaspoon of black pepper, and mix well. Remove from heat and stir in 0.5 cup of grated Parmesan cheese and 0.25 cup of chopped fresh basil.
Serving
- 6
Serve
Divide the Pasta Primavera into serving plates and top with additional Parmesan cheese and basil if desired. Serve warm.