Pasta Primavera
A vibrant and delightful pasta dish combining seasonal vegetables and al dente pasta in a fragrant olive oil and garlic sauce, perfect for any occasion.
Ingredients
Pasta
- 8 ounces pasta (like fettuccine or penne) Cook until just al dente.
Aromatics & Vegetables
- 2 tablespoons olive oil Use quality olive oil for rich flavor.
- 1 small onion, chopped Sauté until translucent.
- 2 cloves garlic, minced
- 1 bell pepper, chopped
- 1 zucchini, sliced
- 1 cup cherry tomatoes, halved
- 1 cup broccoli florets
- 1 cup carrots, sliced
Seasoning
- 1 teaspoon salt Enhance flavor.
- 1 teaspoon pepper Season as you go.
Finishing Ingredients
- 1/2 cup Parmesan cheese, grated Add while pasta is hot.
- 1 cup fresh basil, torn For garnish.
Instructions
Cooking the Pasta
- Boil a large pot of salted water. Add the pasta and cook according to package instructions until al dente, usually about 8-10 minutes. Drain and set aside, reserving a cup of pasta water.
Sautéing Aromatics
- In the same pot, heat olive oil over medium heat. Once hot, add chopped onion and minced garlic. Sauté for about 3-4 minutes until the onion is soft and translucent.
Cooking the Vegetables
- Add the bell pepper, zucchini, broccoli, and carrots to the pot. Stir and cook for about 5-7 minutes until the vegetables are tender but still crisp and colorful.
Combining Ingredients
- Pour the cooked pasta back into the pot along with the cherry tomatoes. Gently toss everything together, adding a splash of reserved pasta water if needed for moisture.
Seasoning and Finishing
- Season the mixture with salt and pepper. Stir well to ensure everything is coated evenly. Allow to cook for an additional 2 minutes to marry the flavors.
- Remove from heat, then sprinkle with freshly grated Parmesan cheese and torn basil. Toss lightly to combine and serve immediately.
Notes
Enhance flavor with lemon juice. Adjust with protein options for heartiness.