Pasta Primavera Recipe
Pasta tossed with seasonal vegetables in a light garlic sauce.
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Ingredients
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Pasta
Vegetables
Sauce
Garnish
Method
Cooking Pasta
- 1
Boil the Pasta
In a large pot, bring water to a boil. Add a pinch of salt and the pasta. Cook according to package instructions until al dente, usually about 8-10 minutes.
- 2
Drain the Pasta
Once cooked, drain the pasta in a colander and set it aside, reserving a cup of the pasta water.
Preparing Vegetables
- 3
Chop the Vegetables
While the pasta is cooking, chop the bell peppers, zucchini, and carrots into bite-sized pieces. Halve the cherry tomatoes.
Making the Sauce
- 4
Sauté the Garlic
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1-2 minutes until fragrant.
- 5
Add Vegetables
Add the chopped bell peppers, zucchini, carrots, and cherry tomatoes to the skillet. Sauté for about 5-7 minutes until they start to soften.
- 6
Add Spinach
Stir in the fresh spinach and cook until wilted, about 2-3 minutes.
- 7
Season the Sauce
Season the mixture with salt and black pepper. If the mixture is too dry, add some reserved pasta water to achieve desired consistency.
Combining Ingredients
- 8
Combine Pasta and Vegetables
Add the drained pasta to the skillet with the sautéed vegetables. Toss everything together to combine thoroughly.
- 9
Add Parmesan
Sprinkle the grated Parmesan cheese over the pasta and toss again until the cheese is melted and evenly distributed.
- 10
Garnish and Serve
Serve hot, garnished with chopped fresh basil on top.