Pasta Primavera
A vibrant, veggie-packed pasta dish that's both healthy and satisfying. This Pasta Primavera recipe features fresh vegetables, al dente pasta, and a light, flavorful sauce. It's versatile and can be customized with seasonal vegetables.
Ingredients
- 1 pound fettuccine or penne pasta
- 2 cups broccoli florets
- 1 red bell pepper sliced
- 2 medium carrots julienned
- 1 cup cherry tomatoes halved
- 1 medium zucchini sliced
- 1 yellow squash sliced
- 4 cloves garlic minced
- 1/4 cup olive oil
- 1/2 cup freshly grated Parmesan cheese
- 1/4 cup heavy cream
- 1/2 cup pasta water reserved
- Salt and freshly ground black pepper to taste
- 1/4 cup fresh basil chopped
Instructions
- Bring a large pot of salted water to boil. Cook pasta according to package directions until al dente.
- While the pasta cooks, heat 2 tablespoons of olive oil in a large skillet over medium-high heat.
- Add broccoli, carrots, and bell peppers to the skillet. Cook for 3-4 minutes, stirring occasionally.
- Add zucchini and yellow squash. Cook for another 2-3 minutes until vegetables are crisp-tender.
- Add garlic and cherry tomatoes, cooking for 1 minute until fragrant.
- Before draining pasta, reserve 1/2 cup of pasta water.
- Add drained pasta to the vegetable mixture along with remaining olive oil, cream, and half of the Parmesan cheese.
- Stir in pasta water gradually until you achieve your desired sauce consistency.
- Season with salt and pepper, then toss in fresh basil.
- Serve immediately, topped with remaining Parmesan cheese.