Pasta Primavera Recipe
Fettuccine pasta / asparagus / red onions / eggplant, squash, and zucchini blend / grape tomatoes / red peppers / peas / Italian herbs / garnished with parmesan cheese / served with sliced French baguette
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Ingredients
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Pasta Primavera Ingredients
Method
Cooking Directions
Cook the Pasta
Bring a large pot of salted water to a boil. Add the fettuccine pasta and cook according to package instructions until al dente. Drain and set aside.
Prepare the Vegetables
While the pasta cooks, wash and chop the asparagus, red onion, eggplant, yellow squash, zucchini, red bell pepper, and grape tomatoes into bite-sized pieces.
Sauté the Vegetables
In a large skillet, heat olive oil over medium heat. Add the red onion, eggplant, yellow squash, and zucchini. Sauté for about 5 minutes until softened.
Add Remaining Vegetables
Add asparagus, red bell pepper, grape tomatoes, and peas to the skillet. Season with Italian herbs, salt, and black pepper. Cook for another 5-7 minutes until all vegetables are tender.
Combine Pasta and Vegetables
Add the drained fettuccine pasta to the skillet with the sautéed vegetables. Toss gently to combine and heat through for about 2-3 minutes.
Serve
Serve the Pasta Primavera hot, garnished with grated Parmesan cheese. Accompany with slices of French baguette.