Pasta Primavera Recipe
Pasta tossed with seasonal vegetables and olive oil.
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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 1 tablespoon of salt to the boiling water.
- 2
Cook the Pasta
Add the pasta (12 oz) to the boiling water and cook according to package instructions until al dente, usually about 8-10 minutes.
- 3
Drain the Pasta
Once cooked, drain the pasta in a colander and set aside. Reserve about 1 cup of the pasta water.
Preparing Vegetables
- 4
Chop the Vegetables
While the pasta is cooking, chop the bell pepper, zucchini, and carrot into bite-sized pieces. Halve the cherry tomatoes and separate the broccoli florets.
- 5
Sauté the Vegetables
In a large skillet over medium heat, add 4 tablespoons of olive oil and minced garlic (3 cloves). Sauté for about 1 minute until fragrant.
- 6
Add Vegetables
Add the chopped bell pepper, zucchini, carrot, cherry tomatoes, and broccoli florets to the skillet. Sauté for about 5-7 minutes until the vegetables are tender but still crisp.
Combining Ingredients
- 7
Mix Pasta and Vegetables
Add the drained pasta to the skillet with the sautéed vegetables. Toss everything together, adding reserved pasta water gradually to achieve desired consistency.
- 8
Season the Dish
Stir in grated Parmesan cheese (1 cup), black pepper, and red pepper flakes to taste. Mix well until the cheese melts and coats the pasta and vegetables.
Serving
- 9
Garnish and Serve
Serve the pasta primavera hot, garnished with chopped fresh basil (1 cup) on top.
