Description
A vibrant and colorful dish bringing together garden-fresh vegetables and al dente pasta, all enveloped in a creamy sauce that embodies the spirit of springtime.
Ingredients
Scale
- 8 oz Pasta (spaghetti, penne, or gluten-free)
- 1 cup Bell peppers, sliced
- 1 cup Zucchini, sliced
- 1 cup Asparagus, cut into pieces
- 1 cup Cherry tomatoes, halved
- 2 tbsp Olive oil
- 3 cloves Garlic, minced
- ½ cup Cream or vegetable broth
- ¼ cup Parmesan cheese, grated
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil and cook pasta according to package instructions until al dente. Reserve 1 cup pasta water, then drain and set aside.
- Sauté the Vegetables: In a large skillet, heat olive oil over medium heat. Add garlic and sauté for 30 seconds until fragrant. Toss in bell peppers, zucchini, and asparagus; sauté for 5-7 minutes until tender but crisp.
- Combine Everything: Lower the heat and add cream (or broth) along with reserved pasta water. Toss in the pasta, ensuring it is well-coated.
- Season and Serve: Garnish with Parmesan, black pepper, and a squeeze of lemon juice if desired. Serve immediately.
Notes
Make ahead by prepping vegetables a day in advance. Can be customized with protein or different herbs.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 30mg
Keywords: Pasta Primavera, vegetarian pasta, spring recipe, colorful pasta, healthy meal