Pasta Primavera
A colorful medley of sautéed spring vegetables tossed with pasta and a light Parmesan sauce. Bright, fresh, and vegetarian.
Ingredients
- 8 oz pasta, penne, farfalle, etc.
- 1/2 cup broccoli florets
- 1/2 cup carrots, sliced
- 1/2 cup zucchini, sliced
- 1/2 cup cherry tomatoes, halved
- 2 garlic cloves, minced
- 1/2 cup Parmesan cheese, grated
- 1 tbsp olive oil
- 1/4 tsp salt
- 1/4 tsp black pepper
Instructions
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1
Bring a large pot of salted water to a boil. Cook the 8 oz penne, farfalle, etc. pasta according to package directions until al dente. Before draining, reserve 1/2 cup of the pasta cooking water.
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2
While the pasta is cooking, heat the 1 tbsp olive oil in a large skillet over medium heat.
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3
Add the 2 minced garlic cloves and cook for 30 seconds until fragrant, being careful not to burn it.
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4
Add the 1/2 cup broccoli florets and 1/2 cup sliced carrots to the skillet and sauté for 3-4 minutes.
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5
Add the 1/2 cup sliced zucchini and continue cooking for another 2-3 minutes, until all vegetables are crisp-tender.
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6
Add the 1/2 cup halved cherry tomatoes and cook for just 1-2 minutes more, until they begin to soften but still hold their shape.
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7
Season the vegetables with 1/4 tsp salt and 1/4 tsp black pepper.
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8
Drain the pasta (remembering to reserve some pasta water) and add it directly to the skillet with the vegetables.
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9
Sprinkle in the 1/2 cup grated Parmesan cheese and toss everything together. If the mixture seems dry, add a splash of the reserved pasta water to create a light sauce.
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10
Taste and adjust seasoning if needed. Serve immediately with additional grated Parmesan if desired.