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Pasta Primavera 

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Pasta Primavera is a vibrant, fresh pasta dish featuring tender-crisp vegetables and a light, garlicky sauce. Perfect for spring and summer, this colorful meal is customizable and quick to make.

Ingredients

12 oz pasta (penne, fettuccine, or spaghetti)
2 tablespoons olive oil
1 small red bell pepper, sliced
1 small yellow squash, sliced
1 small zucchini, sliced
1 cup broccoli florets
1 cup cherry tomatoes, halved
1/2 cup peas (fresh or frozen)
3 cloves garlic, minced
Salt and pepper to taste
1/4 teaspoon red pepper flakes (optional)
1/4 cup grated Parmesan cheese (optional)
Juice of 1 lemon
2 tablespoons fresh basil or parsley, chopped

Instructions

  1. Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Reserve 1/2 cup of the pasta water, then drain and set aside.
  2. While the pasta cooks, heat olive oil in a large skillet over medium heat.
  3. Add garlic and red pepper flakes (if using), and sauté for about 30 seconds until fragrant.
  4. Add the bell pepper, zucchini, yellow squash, and broccoli. Sauté for 5-7 minutes until the vegetables are tender-crisp.
  5. Stir in the cherry tomatoes and peas, cooking for another 2-3 minutes until the tomatoes soften slightly.
  6. Add the cooked pasta to the skillet and toss everything together, adding reserved pasta water as needed to loosen the sauce.
  7. Season with salt, pepper, and lemon juice.
  8. Top with grated Parmesan cheese and fresh herbs. Serve warm.

Notes

  • For a vegan option, skip the Parmesan or use a dairy-free substitute.
  • Use gluten-free pasta for a gluten-free version.
  • For a creamy version, add a splash of cream or ricotta.
  • Add grilled chicken, shrimp, or chickpeas for more protein.
  • Feel free to mix and match vegetables based on what’s in season or what you have on hand.

Nutrition

Find it online: https://thefamilycooking.com/pasta-primavera-2/