Pasta Primavera Recipe
Pasta tossed with seasonal vegetables in a light olive oil sauce.
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Ingredients
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Pasta
Vegetables
Sauce
Method
Cooking Pasta
- 1
Boil the Pasta
In a large pot, bring salted water to a boil. Add 8 cups of pasta and cook according to package instructions until al dente, usually about 8-10 minutes. Stir occasionally to prevent sticking.
- 2
Drain the Pasta
Once cooked, drain the pasta in a colander and set aside. Reserve about 1 cup of the pasta water.
Preparing Vegetables
- 3
Chop the Vegetables
While the pasta is cooking, wash and chop the zucchini, bell pepper, carrot, asparagus, and halve the cherry tomatoes.
- 4
Sauté the Vegetables
In a large skillet, heat 4 tablespoons of olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Add the chopped vegetables (zucchini, bell pepper, carrot, asparagus) and cook for about 5-7 minutes until they are tender but still crisp.
- 5
Add Spinach
Once the other vegetables are cooked, add the spinach and cherry tomatoes to the skillet. Cook for an additional 2-3 minutes until the spinach is wilted.
Combining Ingredients
- 6
Toss Pasta with Vegetables
Add the drained pasta to the skillet with the sautéed vegetables. Toss everything together to combine.
- 7
Add Seasonings
Season with salt and black pepper to taste. If the pasta seems dry, add a little reserved pasta water until you reach your desired consistency.
- 8
Finish with Cheese and Basil
Remove from heat and stir in the grated Parmesan cheese and chopped basil. Toss to combine.
Serving
- 9
Plate and Serve
Divide the Pasta Primavera among serving plates and garnish with additional Parmesan cheese and basil if desired. Serve warm.