Pasta Primavera Recipe
Pasta with seasonal vegetables and a light sauce.
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Ingredients
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Pasta
Vegetables
Sauce
Method
Cooking the Pasta
- 1
Boil Water
Bring a large pot of salted water to a boil.
- 2
Cook Pasta
Add the pasta to the boiling water and cook according to package instructions until al dente. Stir occasionally.
- 3
Drain Pasta
Once cooked, drain the pasta and set aside, reserving 1/2 cup of pasta water.
Preparing the Vegetables
- 4
Chop Vegetables
Wash and chop the zucchini, bell pepper, cherry tomatoes, carrot, and broccoli into bite-sized pieces.
- 5
Heat Olive Oil
In a large skillet, heat the olive oil over medium heat.
- 6
- 7
Cook Vegetables
Add the chopped vegetables (zucchini, bell pepper, cherry tomatoes, carrot, and broccoli) to the skillet and sauté for about 5-7 minutes until they are tender but still crisp.
- 8
Add Spinach
Stir in the spinach and cook for an additional 2 minutes until wilted.
Making the Sauce and Combining
- 9
Add Broth and Lemon Juice
Pour in the vegetable broth and lemon juice into the skillet with the vegetables, stirring to combine.
- 10
Combine Pasta and Sauce
Add the cooked pasta to the skillet and toss everything together. If needed, add reserved pasta water to reach the desired consistency.
- 11
Season to Taste
Season with salt and black pepper to taste.
- 12
Serve
Serve hot, topped with grated Parmesan cheese.