Pasta tossed with fresh vegetables in a light garlic sauce.

In a large pot, bring salted water to a boil. Add 8 cups of pasta and cook according to package instructions until al dente. Drain and set aside.

Boil the Pasta

While the pasta is cooking, wash and chop the zucchini, bell pepper, carrot, cherry tomatoes, and broccoli into bite-sized pieces.

Chop the Vegetables

In a large skillet, heat 4 tablespoons of olive oil over medium heat. Add 4 teaspoons of minced garlic and sauté for 1-2 minutes until fragrant.

Sauté the Garlic

Add the chopped zucchini, bell pepper, carrot, cherry tomatoes, and broccoli to the skillet. Season with 1 teaspoon of salt and 1 teaspoon of black pepper. Sauté for about 5-7 minutes until the vegetables are tender.

Add Vegetables

Add the drained pasta to the skillet with the sautéed vegetables. Toss everything together to coat the pasta in the garlic oil and mix the vegetables evenly.

Combine Pasta and Sauce

Remove from heat and stir in 1 cup of grated Parmesan cheese and 0.5 cup of chopped fresh basil. Mix well and adjust seasoning if necessary.

Finish with Cheese and Basil

Serve the Pasta Primavera hot, garnished with extra Parmesan cheese and basil if desired.

pasta primavera

Recipe information

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