Pasta Primavera
(Pasta con Verdure Primaverili)
Pasta Primavera is a colorful, healthy Italian dish made with fresh spring vegetables and pasta tossed in a light garlic and olive oil sauce. It’s the perfect vegetarian meal for warmer months—vibrant, quick, and full of garden-fresh flavor.
🧺 Ingredients:
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250g (9 oz) penne or farfalle pasta
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1 small zucchini, sliced
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1 small yellow squash, sliced
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1 red bell pepper, julienned
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100g (3.5 oz) asparagus, chopped
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100g (3.5 oz) cherry tomatoes, halved
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2 tablespoons extra virgin olive oil
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3 garlic cloves, minced
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Salt and black pepper to taste
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¼ teaspoon red pepper flakes (optional)
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Freshly grated Parmesan cheese (optional)
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A handful of fresh basil or parsley, chopped
👩🍳 Instructions:
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Cook the pasta: Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Drain and set aside, reserving ½ cup of pasta water.
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Sauté the vegetables: In a large skillet, heat olive oil over medium heat. Add garlic and sauté for 30 seconds.
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Add vegetables: Toss in zucchini, squash, bell pepper, and asparagus. Cook for 5–6 minutes until slightly tender but still crisp.
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Add tomatoes and season: Stir in cherry tomatoes, salt, black pepper, and red pepper flakes. Cook for 2–3 minutes until tomatoes soften slightly.
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Combine pasta and veggies: Add the cooked pasta to the skillet. Toss well to combine, adding a splash of pasta water if needed to loosen.
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Finish with herbs: Turn off the heat. Add chopped basil or parsley. Mix well.
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Serve: Plate the pasta and top with grated Parmesan, if desired. Serve warm or at room temperature.
💡 Cooking Tips:
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Use any mix of seasonal veggies—broccoli, snap peas, or mushrooms also work well.
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For extra protein, add grilled chicken, shrimp, or chickpeas.
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Don’t overcook the vegetables; they should stay crisp for texture and color.
🥗 Nutrition Facts (Per Serving – serves 4):
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Calories: 360
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Protein: 12g
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Carbohydrates: 48g
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Fat: 13g
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Fiber: 5g
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Sugar: 7g
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Sodium: 180mg
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