Description
A delicious and colorful Pasta Primavera loaded with fresh vegetables.
Ingredients
Scale
- 12 oz pasta (spaghetti, fettuccine, or your preferred type)
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 cup bell peppers (red, yellow, and green), sliced
- 1 medium zucchini, sliced
- 1 cup cherry tomatoes, halved
- 1 cup broccoli florets
- 1 cup asparagus, cut into 1-inch pieces
- ½ teaspoon red pepper flakes (optional)
- Salt and black pepper to taste
- ¼ cup grated Parmesan cheese (optional)
- Fresh basil leaves for garnish
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve ½ cup of pasta water, then drain and set aside.
- In a large skillet, heat olive oil over medium heat.
- Add minced garlic and sauté for about 1 minute, or until fragrant.
- Toss in the sliced bell peppers, zucchini, broccoli, and asparagus. Stir-fry for about 5-7 minutes until the vegetables are tender but still crisp.
- Stir in the cherry tomatoes and cook for an additional 2-3 minutes until they start to soften.
- Add the cooked pasta to the skillet. Pour in some of the reserved pasta water to help create a light sauce.
- Sprinkle with red pepper flakes, salt, and black pepper to taste. Toss everything together until well combined.
- If using, add grated Parmesan cheese and mix well until melted and creamy.
- Remove from heat and garnish with fresh basil leaves before serving.
Notes
- For a vegan option, omit the Parmesan cheese.
- You can use any combination of vegetables you have on hand.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stir-fry
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate
- Calories: 400
- Sugar: 5g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 5mg