Pasta Primavera Recipe
You need Pasta Primavera Recipe charm when takeout menus start flirting again.
Because buttered noodles stopped impressing anyone after college.
This vegetarian classic loads pasta with colorful vegetables and light garlic sauce.
It tastes fresh, vibrant, and slightly fancy without extra effort.
Pour wine, tie hair up, and sauté like confident kitchen queen tonight.
Pasta Primavera Recipe
A bright vegetarian pasta tossed with sautéed seasonal vegetables, olive oil, garlic, and a touch of Parmesan for a fresh, satisfying meal.
Ingredients
Method
- Bring large pot of water to rolling boil.
- Add 1 tablespoon salt and 12 oz penne pasta.
- Cook pasta according to package directions until al dente, about 10 minutes.
- Drain using colander and reserve ½ cup pasta water.
- Heat olive oil in large skillet over medium heat.
- Add minced garlic and sauté 30 seconds.
- Add zucchini, bell pepper, broccoli, mushrooms, and tomatoes.
- Sprinkle black pepper, dried Italian seasoning, and ½ teaspoon salt.
- Cook vegetables 8 minutes until tender yet crisp.
- Add drained pasta to skillet and toss gently.
- Pour in lemon juice and 2 tablespoons reserved pasta water.
- Stir until everything coats evenly.
- Remove from heat and fold in grated Parmesan and fresh basil.
Notes
Nutritional Values (Per Serving)
Calories: 450Total Fat: 14g
Saturated Fat: 3g
Carbohydrates: 65g
Fiber: 6g
Protein: 16g Vitamin A: 40%
Vitamin C: 85%
Calcium: 15%
Iron: 20%
Vitamin K: 35%
Additional Notes and Tips
- Add crushed red pepper for gentle heat.
- Use whole wheat pasta for extra fiber.
- Stir in splash of cream for richer texture.
- Finish with extra basil for brighter aroma.
- Serve immediately for best flavor and texture.
