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
Sauce
Method
Prepare the Pasta
- 1
Cook the Pasta
In a large pot, bring salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and set aside.
Prepare the Vegetables
- 2
Chop the Vegetables
While the pasta is cooking, chop the bell pepper, zucchini, and carrot into bite-sized pieces. Halve the cherry tomatoes and set all vegetables aside.
- 3
Sauté the Vegetables
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped bell pepper, zucchini, and carrot. Sauté for about 5 minutes until they start to soften. Add the cherry tomatoes and cook for another 2 minutes. Stir in the fresh spinach and cook until wilted.
Combine and Serve
- 4
Make the Sauce
In a small bowl, whisk together the remaining tablespoon of olive oil, minced garlic, lemon juice, and black pepper.
- 5
Combine Everything
Add the cooked pasta to the skillet with the sautéed vegetables. Pour the sauce over the pasta and toss to combine. Sprinkle with grated Parmesan cheese before serving.
- 6
Serve
Serve the Pasta Primavera warm, garnished with additional Parmesan cheese if desired.
