Pasta Primavera
A vibrant pasta primavera recipe featuring seasonal vegetables, tossed with olive oil and garlic, perfect for a healthy meal.
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Servings: 4 servings
Calories: 350kcal
Ingredients
- 8 oz spaghetti or fettuccine
- 1 cup cherry tomatoes halved
- 1 cup asparagus trimmed and cut into 2-inch pieces
- 1 cup bell peppers sliced
- 1 cup snap peas or green beans
- 3 cloves garlic minced
- 1/4 cup olive oil
- Salt and pepper to taste
- 1/2 cup grated Parmesan cheese
- Fresh basil leaves for garnish
Instructions
- Bring a large pot of salted water to a boil and cook the pasta until al dente.
- While the pasta is cooking, heat the olive oil in a large skillet over medium heat.
- Add minced garlic to the skillet and sauté for 1 minute until fragrant.
- Add asparagus, bell peppers, and snap peas to the skillet, cooking for about 5 minutes until tender-crisp.
- Stir in the cherry tomatoes and cook for an additional 2 minutes.
- Season the vegetable mixture with salt and pepper to taste.
- Drain the pasta and reserve 1/2 cup of pasta water.
- Add the cooked pasta to the skillet with vegetables.
- Toss everything together, adding reserved pasta water as needed for moisture.
- Serve hot, topped with grated Parmesan cheese and fresh basil.
Nutrition
Calories: 350kcal | Carbohydrates: 50g | Protein: 12g | Fat: 15g | Fiber: 6g