Pasta primavera is a vibrant and colorful dish that showcases fresh seasonal vegetables. It’s light, healthy, and bursting with flavor. This recipe serves two and is perfect for using up leftover veggies in your fridge.
Ingredients:
- 200g spaghetti or penne
- 1 cup bell peppers, sliced
- 1 cup zucchini, sliced
- 1 cup cherry tomatoes, halved
- 2 cloves garlic, minced
- 3 tbsp olive oil
- Salt and pepper, to taste
- Fresh basil or parsley (for garnish)
Preparation:
- Cook the pasta: Boil a large pot of salted water. Add the spaghetti or penne and cook according to package instructions until al dente. Be sure to reserve some pasta water before draining.
- Sauté the vegetables: In a large skillet, heat olive oil over medium heat. Add the minced garlic and sauté for a minute until fragrant. Then, add the bell peppers and zucchini, cooking for about 5 minutes until they begin to soften. Toss in the cherry tomatoes and cook for another 2-3 minutes until they’re just tender.
- Combine pasta and veggies: Add the drained pasta to the skillet with the sautéed vegetables. Toss everything together, adding some reserved pasta water if the dish seems dry. This will help create a cohesive sauce that clings to the pasta.
- Season and serve: Season with salt and pepper to taste. Garnish with fresh basil or parsley for added flavor and a pop of color. Serve immediately and enjoy this delightful celebration of vegetables!
Nutrient Breakdown (per serving):
Protein: 12g
Carbohydrates: 62g
Fat: 16g
Potential Allergies: This dish contains gluten (from the pasta). For a gluten-free option, simply use gluten-free pasta.