Description
Pasta primavera is a vibrant dish that captures the essence of summer with its colorful medley of fresh vegetables and perfectly cooked pasta. Tossed in a light olive oil sauce, this delightful recipe is not only quick to prepare but also offers a burst of flavor with every bite. Perfect for busy weeknights or special gatherings, it’s a wholesome meal that everyone will love.
Ingredients
Scale
- 8 oz spaghetti or penne pasta
- 2 tbsp extra virgin olive oil
- 3 cloves garlic, minced
- 1 cup bell peppers, sliced (mix of red and yellow)
- 1 medium zucchini, sliced
- 1 cup cherry tomatoes, halved
- 2 cups fresh spinach
- 1/2 cup freshly grated Parmesan cheese
- Salt and pepper to taste
Instructions
- 1. Boil the pasta in salted water according to package instructions until al dente. Drain and set aside.
- 2. In a large skillet over medium heat, add olive oil. Once hot, saut? minced garlic for about one minute.
- 3. Add sliced bell peppers and zucchini; cook for about five minutes until softened. Stir in cherry tomatoes and spinach, cooking until well mixed.
- 4. Combine the drained pasta with saut?ed vegetables in the skillet. Season with salt and pepper, tossing well to coat.
- 5. Remove from heat and sprinkle with grated Parmesan cheese while still warm. Serve immediately.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Saut?ing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 5g
- Sodium: 320mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 10mg