Description
Pasta primavera is a vibrant, fresh dish that captures the essence of spring in every bite. With al dente pasta twirling around colorful vegetables, this dish is not only a feast for the eyes but also a delightful experience for the palate. Quick and easy to prepare, it’s perfect for busy weeknights or special occasions, bringing family and friends together around the dinner table. Enjoy the burst of flavors and colors while sneaking in more greens into your diet.
Ingredients
Scale
- 8 oz fettuccine or penne pasta
- 1 cup bell peppers, diced
- 1 cup zucchini, diced
- 1 cup cherry tomatoes, halved
- 2 tbsp extra virgin olive oil
- 2 cloves garlic, minced
- 1/2 cup freshly grated Parmesan cheese
- Salt and pepper to taste
- Juice of 1 lemon
Instructions
- Cook the pasta according to package instructions in a pot of salted boiling water until al dente. Drain and set aside.
- In a large skillet over medium heat, add olive oil and minced garlic. Sauté until fragrant (about 1 minute).
- Add diced bell peppers and zucchini to the skillet; cook for 4-5 minutes until slightly softened.
- Stir in halved cherry tomatoes and cook until they burst (about 3 minutes).
- Combine cooked pasta with sautéed vegetables in the skillet. Drizzle with lemon juice, season with salt and pepper, and toss together until well mixed.
- Remove from heat and sprinkle with freshly grated Parmesan cheese before serving.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate (approximately 350g)
- Calories: 450
- Sugar: 6g
- Sodium: 320mg
- Fat: 16g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 4g
- Protein: 14g
- Cholesterol: 10mg