Vibrant Vegetarian Pasta Primavera Recipe
A colorful and vibrant dish featuring pasta tossed with fresh vegetables and garlic, perfect for a light meal. This vegetarian recipe is both nutritious and delicious.
Ingredients
- 8 oz pasta penne or fettuccine
- 1 cup cherry tomatoes halved
- 1 cup assorted bell peppers sliced into strips
- 1 cup zucchini sliced into half-moons
- 1 cup broccoli florets cut into bite-sized pieces
- 1 cup asparagus trimmed and cut into 2-inch pieces
- 3 cloves garlic minced
- ¼ cup extra virgin olive oil
- 1 tsp dried oregano
- ½ tsp red pepper flakes
- Salt and freshly ground black pepper to taste
- ¼ cup grated Parmesan cheese
- Fresh basil leaves for garnish
- Lemon wedges for a zesty finish
Instructions
- Cook the pasta in salted boiling water until al dente, reserving 1 cup of pasta water before draining.
- In a skillet, heat olive oil over medium heat and sauté minced garlic until fragrant.
- Add cherry tomatoes, bell peppers, zucchini, broccoli, and asparagus to the skillet and stir to coat.
- Cook the vegetables for 5-7 minutes until tender yet crisp.
- Season with oregano, red pepper flakes, salt, and pepper, cooking for an additional 2 minutes.
- Combine the drained pasta with the sautéed vegetables and add reserved pasta water to create a light sauce.
- If desired, sprinkle grated Parmesan cheese over the pasta and toss until melted.
- Serve garnished with fresh basil leaves and lemon wedges on the side.
Notes
Feel free to customize the vegetables based on seasonal availability.