Description
A fresh and colorful pasta primavera made with tender pasta, vibrant seasonal vegetables, olive oil, and parmesan. Light, flavorful, and ready in just 30 minutes.
Ingredients
Units
Scale
- 12 ounces penne or fettuccine pasta
- 1 medium zucchini, sliced
- 1 cup broccoli florets
- 1 cup cherry tomatoes, halved
- 1 medium carrot, julienned
- 1/2 cup yellow bell pepper, sliced
- 2 cloves garlic, minced
- 3 tablespoons olive oil
- 1/2 cup freshly grated parmesan cheese
- 1 teaspoon salt, or to taste
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons fresh basil, chopped
Instructions
- Bring a large pot of salted water to a boil.
- In a small bowl, mix together salt and black pepper for seasoning.
- Heat olive oil in a large skillet over medium heat and sauté minced garlic until fragrant.
- Add zucchini, broccoli, carrot, and yellow bell pepper. Cook until slightly tender but still crisp.
- Stir in cherry tomatoes and cook briefly until just softened.
- Cook pasta until al dente. Reserve 1/2 cup of pasta water, then drain.
- Add drained pasta to the skillet with vegetables.
- Toss gently, adding small splashes of reserved pasta water as needed to create a light glossy coating.
- Sprinkle grated parmesan and chopped basil over the pasta. Toss gently and serve immediately.
Notes
- Do not overcook the vegetables to maintain color and texture.
- Use freshly grated parmesan for smoother melting.
- Reserve pasta water to help bind the sauce naturally.
- Add a squeeze of lemon juice before serving for extra brightness if desired.
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 6g
- Sodium: 380mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 5g
- Protein: 14g
- Cholesterol: 15mg