Ingredients for Pasta Primavera
- 250 g Pasta (penne, spaghetti, or any of your choice) –
- 2 tablespoons Olive oil –
- Garlic – 3 cloves, minced
- Zucchini – 1 small, sliced
- Bell peppers – 2 (red and yellow), sliced
- Cherry tomatoes – 1 cup, halved
- Carrot – 1 medium, julienned or thinly sliced
- Fresh basil – 1/4 cup, chopped (optional)
- Parmesan cheese – 1/4 cup, grated (optional)
- Salt – to taste
- Black pepper – to taste
Cooking Instructions for making Pasta Primavera
Cook the pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Drain the pasta, reserving 1/2 cup of pasta water for later, and set it aside.
Sauté the garlic and vegetables: While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Add the zucchini, bell peppers, and carrots. Stir-fry for 4-5 minutes until the vegetables are tender but still crisp. Then, add the cherry tomatoes and cook for another 2 minutes until they start to soften.
Combine pasta and vegetables: Add the cooked pasta to the skillet with the vegetables. Toss everything together. If the mixture seems dry, add a little reserved pasta water to help coat the pasta.
Season and serve: Season with salt and black pepper to taste. If desired, sprinkle with fresh basil and Parmesan cheese for extra flavor. Toss everything together one last time.
Serve: Plate the pasta and serve immediately, either as a light main dish or as a side.
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