Pasta Primavera
There’s something so satisfying about a big bowl of Pasta Primavera, colorful veggies, tender pasta, and that perfect balance between freshness and comfort.
Ingredients
- 12 oz (340g) pasta (penne, fusilli, or orecchiette)
- 3 tbsp (45g) olive oil
- 1 small red onion , thinly sliced
- 3 cloves garlic , sliced
- 10 oz (300g) asparagus , trimmed and cut into 1-inch pieces
- 1 medium zucchini, (about 10 oz -300g) , sliced into half-moons
- 1 cup (150g) cherry tomatoes , halved
- 1/2 cup (75g) frozen peas
- 1/2 cup (50g) Parmesan cheese , grated
- 1/4 cup fresh basil (or parsley)
- Salt and pepper , to taste
- Red pepper flakes
- lemon zest of a lemon
Instructions
Cook the pasta.
- Bring a large pot of salted water to a boil.
- Cook the pasta until al dente according to package instructions.
- Reserve about 1/2 cup of pasta water, then drain.
- Toss the pasta with a bit of olive oil and set aside.
Sauté the vegetables.
- In a large skillet or sauté pan, heat the olive oil over medium heat.
- Add the onion and cook for 2-3 minutes until softened.
- Add the garlic.
- Add the asparagus.
- Cook for another 2-3 minutes.
- Stir in the zucchini slices.
- Add the cherry tomatoes. Cook for about 3-4 minutes, until just tender.
- Add the peas and cook for 1 minute more.
Bring it all together.
- Lower the heat and add the cooked pasta to the skillet.
- Toss to combine, adding a little reserved pasta water to loosen it up.
- Stir in the Parmesan cheese.
- Taste and season with salt, pepper, and red pepper flakes.
- Add lemon zest and fresh basil.
- Enjoy immediately with extra olive oil and Parmesan cheese on top.
Nutrition
Serving: 1 serving out of 6Calories: 336kcalCarbohydrates: 49.4gProtein: 12.3gFat: 10gSaturated Fat: 2.2gCholesterol: 6mgSodium: 285mgPotassium: 260mgFiber: 3.7gSugar: 5.2gCalcium: 106mgIron: 2mg