Pasta Primavera Recipe
Pasta tossed with seasonal vegetables and olive oil.
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Ingredients
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Pasta
Vegetables
Sauce
Method
Cooking the Pasta
- 1
Boil the Pasta
In a large pot, bring 4 quarts of water to a boil. Add 1 tablespoon of salt.
- 2
Cook the Pasta
Add 8 cups of pasta to the boiling water and cook according to package instructions until al dente. Drain and set aside.
Preparing the Vegetables
- 3
Chop the Vegetables
While the pasta is cooking, wash and chop the bell peppers, zucchini, carrots, asparagus, and cherry tomatoes into bite-sized pieces.
- 4
Sauté the Vegetables
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped vegetables and cook for about 5-7 minutes until they are tender but still crisp.
Making the Sauce
- 5
- 6
Combine Sauce Ingredients
Drizzle the remaining 2 tablespoons of olive oil over the sautéed vegetables. Season with 1 teaspoon of black pepper and mix well.
Combining the Dish
- 7
Mix Pasta and Vegetables
Add the drained pasta to the skillet with the sautéed vegetables and toss to combine.
- 8
Add Cheese and Basil
Stir in 1 cup of grated Parmesan cheese and 0.5 cup of chopped fresh basil. Toss everything together until well coated and cheese is melted.
Serving
- 9
Plate and Serve
Serve the Pasta Primavera hot, garnished with additional basil and Parmesan cheese if desired.
