Vegetarian Pasta Primavera: 6 Colorful Garden Twirls
Vegetarian Pasta Primavera combines tender pasta with colorful sautéed vegetables, olive oil, garlic, and parmesan for a fresh and vibrant meal.
Ingredients
12 ounces penne or fusilli pasta
1 zucchini sliced
1 red bell pepper sliced
1 carrot thinly sliced
1 cup cherry tomatoes halved
1/2 cup green peas
3 tablespoons olive oil
2 garlic cloves minced
1/3 cup grated parmesan cheese
2 tablespoons chopped fresh basil or parsley
Salt to taste
Black pepper to taste
Instructions
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Cook pasta in salted boiling water until tender but slightly firm.
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Reserve 1/2 cup pasta cooking water before draining.
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Heat olive oil in a skillet and cook garlic briefly.
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Add carrots and bell peppers and cook for several minutes.
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Stir in zucchini and cook until slightly tender.
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Add peas and cherry tomatoes and cook briefly.
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Toss cooked pasta with the vegetables and a splash of pasta water.
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Sprinkle parmesan and herbs over the pasta and serve warm.
Notes
Seasonal vegetables such as asparagus or broccoli can easily replace or accompany the vegetables in this recipe.