Pasta Prima Vera Recipe
Pasta with seasonal vegetables in a béchamel sauce
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Pasta
Vegetables
Béchamel Sauce
Garnish
Method
Pasta Preparation
- 1
Cook the Pasta
In a large pot, bring salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Drain and set aside.
Vegetable Preparation
- 2
Prepare the Vegetables
Wash and chop the zucchini, bell pepper, and carrot into bite-sized pieces. Halve the cherry tomatoes and rinse the spinach.
- 3
Sauté the Vegetables
In a large skillet, heat a tablespoon of olive oil over medium heat. Add the chopped zucchini, bell pepper, and carrot. Sauté for about 5 minutes until they start to soften. Add the cherry tomatoes and spinach, cooking for an additional 3-4 minutes until the spinach wilts. Season with salt and pepper to taste.
Béchamel Sauce Preparation
- 4
Combine and Serve
- 5
Combine Ingredients
In a large mixing bowl, combine the cooked pasta, sautéed vegetables, and béchamel sauce. Mix well until everything is evenly coated.
- 6
Serve
Transfer the pasta mixture to a serving dish. Garnish with grated Parmesan cheese and fresh basil leaves. Serve immediately.