Vegetarian Pasta Primavera Recipe
Linguini, fresh vegetables, sun-dried tomato, mushroom, zesty Greek sauce, feta, Parmesan, fresh herbs
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Ingredients
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Pasta
Vegetables
Sauce
Garnish
Method
Cooking the Pasta
- 1
Cook the Linguini
Bring a large pot of salted water to a boil. Add the linguini and cook according to package instructions until al dente, typically about 8-10 minutes. Stir occasionally.
- 2
Drain the Pasta
Once cooked, drain the linguini in a colander, reserving about 1 cup of pasta water. Set aside.
Preparing the Vegetables
- 3
Chop the Vegetables
While the pasta cooks, wash and chop the zucchini, bell pepper, and carrot into bite-sized pieces. Halve the cherry tomatoes and set aside.
- 4
Sauté the Vegetables
In a large skillet over medium heat, add 2 tablespoons of olive oil. Once hot, add the chopped zucchini, bell pepper, carrot, and mushrooms. Sauté for about 5-7 minutes until the vegetables are tender.
- 5
Add Cherry Tomatoes
Add the halved cherry tomatoes to the skillet and cook for an additional 2-3 minutes.
Making the Sauce
- 6
Prepare the Greek Sauce
In a small bowl, whisk together the sun-dried tomatoes, minced garlic, lemon juice, dried oregano, salt, and black pepper.
- 7
Combine with Vegetables
Pour the sauce over the sautéed vegetables in the skillet and stir to combine. Let simmer for about 3-4 minutes to meld flavors.
Combining Pasta and Serving
- 8
Combine Pasta and Sauce
Add the drained linguini to the skillet with the vegetable and sauce mixture. Toss well to coat the pasta, adding reserved pasta water a little at a time if necessary to loosen the sauce.
- 9
Serve the Pasta Primavera
Remove from heat and serve hot, garnished with crumbled feta, grated Parmesan, chopped basil, and parsley.
