Description
Pasta Primavera Vegetable Medley is a vibrant and refreshing dish that brings the essence of spring to your table. This recipe features al dente pasta tossed with a colorful array of seasonal vegetables, all lightly sautéed in olive oil and garlic for a delightful burst of flavor. Perfect for a quick weeknight dinner or an impressive dish for gatherings, this Pasta Primavera is as beautiful as it is delicious. Enjoy each bite as you celebrate the fresh tastes of the season!
Ingredients
Scale
- 8 oz pasta (spaghetti, penne, or fusilli)
- 2 tbsp extra virgin olive oil
- 1 cup bell peppers (mixed colors, sliced)
- 1 medium zucchini (sliced thinly)
- 1 cup cherry tomatoes (halved)
- 1 medium carrot (julienned)
- 3 cloves garlic (minced)
- ½ cup freshly grated Parmesan cheese
- Salt and pepper to taste
Instructions
- Cook the pasta in salted water according to package instructions until al dente. Drain and set aside.
- In a large skillet over medium heat, warm the olive oil. Add minced garlic and sauté for about 30 seconds.
- Toss in bell peppers, zucchini, carrots, and cherry tomatoes. Sauté for approximately 5 minutes until tender-crisp.
- Add cooked pasta to the skillet and gently toss to combine all ingredients.
- Season with salt and pepper; stir in Parmesan cheese until melted. Serve hot with an optional drizzle of olive oil.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate (approximately 350g)
- Calories: 450
- Sugar: 6g
- Sodium: 400mg
- Fat: 16g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 63g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 12mg