Pasta Primavera Recipe
Pasta tossed with fresh vegetables and olive oil.
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Ingredients
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Pasta
Vegetables
Sauce
Method
Cooking Pasta
- 1
Boiling the Pasta
In a large pot, bring water to a boil. Add 1 tablespoon of salt.
- 2
Cooking the Pasta
Add 8 cups of pasta to the boiling water. Cook according to package directions until al dente. Drain and set aside.
Preparing Vegetables
- 3
Chopping Vegetables
While the pasta is cooking, chop the bell peppers, zucchini, and carrot into bite-sized pieces. Halve the cherry tomatoes and cut the broccoli into small florets.
- 4
Sautéing Vegetables
In a large skillet, heat 0.5 cup of olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
- 5
Adding the Vegetables
Add the chopped vegetables (bell peppers, zucchini, cherry tomatoes, carrot, and broccoli) to the skillet. Sauté for about 5-7 minutes until they are tender but still crisp.
Combining Ingredients
- 6
Mixing Together
Once the vegetables are cooked, add the drained pasta to the skillet with the veggies. Stir to combine.
- 7
Adding Sauce and Seasoning
Stir in 2 tablespoons of lemon juice, 0.5 cup of grated Parmesan cheese, and 1 teaspoon of black pepper. Add the chopped fresh basil and toss everything together until well mixed.
Serving
- 8
Plating
Serve the Pasta Primavera warm, garnished with additional Parmesan cheese and fresh basil if desired.