Pasta Primavera Recipe
Pasta tossed with seasonal vegetables and garlic olive oil.
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Ingredients
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Pasta
Vegetables
Flavorings
Method
Cooking Pasta
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. Drain and set aside.
Preparing Vegetables
Chop the Vegetables
While the pasta is cooking, wash and chop the bell peppers, zucchini, and carrots into bite-sized pieces. Halve the cherry tomatoes.
Cooking the Sauce
Sauté Garlic and Vegetables
In a large skillet, heat olive oil over medium heat. Add minced garlic (crushed or finely chopped) and sauté for about 1 minute until fragrant. Then, add the chopped bell peppers, zucchini, and carrots, cooking for about 5-7 minutes until they start to soften.
Add Spinach and Tomatoes
Stir in the cherry tomatoes and fresh spinach, cooking for an additional 2-3 minutes until the spinach wilts and the tomatoes are heated through.
Combining and Serving
Combine Pasta and Vegetables
Add the drained pasta to the skillet with the sautéed vegetables. Toss everything together to combine. Season with salt and black pepper to taste.
Serve
Remove from heat, sprinkle with Parmesan cheese, and serve immediately while hot.