Pasta Primavera Recipe

Inspired by St. Amand Kitchen & Cocktails

Time30m

Serves4

Pasta tossed with fresh vegetables and olive oil.

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Ingredients

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Pasta

8 cups Pasta (spaghetti or penne)

1 tbs Celtic sea salt

Vegetables

2 cups Bell peppers (mixed colors, sliced)

1 cup Zucchini (sliced)

1 cup Carrots (julienned)

1 cup Cherry tomatoes (halved)

2 cups Fresh spinach

Sauce

4 tbs olive oil

3 cloves Garlic (minced)

1 tsp black pepper

1/2 cups Parmesan cheese (grated)

1/4 cups Fresh basil (chopped)

Method

Cooking Pasta

Boil the Pasta

In a large pot, bring water to a boil. Add salt to the boiling water.

Cook the Pasta

Add the pasta to the boiling water and cook according to package instructions until al dente. Typically, this will take about 8-10 minutes.

Drain the Pasta

Once cooked, drain the pasta in a colander and set aside, reserving a small amount of pasta water.

Sautéing Vegetables

Heat Olive Oil

In a large skillet, heat the olive oil over medium heat.

Sauté Garlic

Add the minced garlic to the skillet and sauté for 1-2 minutes until fragrant.

Add Vegetables

Add the bell peppers, zucchini, and carrots to the skillet. Sauté for 5-7 minutes until they begin to soften.

Incorporate Spinach and Tomatoes

Add the spinach and cherry tomatoes to the skillet. Cook for an additional 2-3 minutes until the spinach wilts and the tomatoes soften.

Combining Ingredients

Mix Pasta and Vegetables

Add the drained pasta to the skillet with the sautéed vegetables. Toss to combine well.

Season the Pasta Primavera

Season with black pepper and add reserved pasta water as needed for moisture.

Garnish and Serve

Remove from heat, stir in the grated Parmesan cheese and chopped basil. Serve warm.