Pasta Primavera Recipe
Pasta tossed with seasonal vegetables and olive oil.
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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 over high heat. Add the 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 1/2 cup of the pasta cooking water for later use.
Preparing Vegetables
- 3
Chop the Vegetables
While the pasta is cooking, wash and chop the bell pepper, zucchini, carrot, and asparagus into bite-sized pieces. Halve the cherry tomatoes.
- 4
Sauté the Vegetables
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant. Then, add the chopped vegetables (bell pepper, zucchini, carrot, asparagus) and cook for about 5-7 minutes until they are tender but still crisp.
- 5
Add Cherry Tomatoes
Add the halved cherry tomatoes to the skillet and cook for an additional 2-3 minutes until they are slightly softened.
Combining and Serving
- 6
- 7
Season the Dish
Season the pasta primavera with black pepper and mix well. Stir in the chopped fresh basil and grated Parmesan cheese just before serving.
- 8
Serve
Divide the pasta primavera into serving bowls and garnish with additional Parmesan cheese and fresh basil if desired. Enjoy!