Description

Pasta Primavera is a celebration of fresh, vibrant produce, combining perfectly cooked vegetables with al dente pasta in a delightful dish that lifts your spirits.

Ingredients

Scale

1 pound (450g) short pasta
3 tablespoons Olive oil
1 large Onion, finely chopped
2 cloves Garlic, minced
1 cup (150g) Broccoli florets
1 cup (120g) Carrots, thinly sliced
1 cup (120g) Asparagus, cut into 1-inch pieces
1 cup (100g) Cherry tomatoes, halved
1/2 cup (70g) Frozen peas
1/2 cup (70g) Yellow bell pepper, diced
1/2 cup (70g) Zucchini, diced
1/2 cup (120ml) Vegetable broth
1/4 cup (60ml) Heavy cream (optional)
1/4 cup (25g) Grated Parmesan cheese
1/4 cup (15g) Fresh parsley, chopped
Salt and freshly ground black pepper to taste
Optional: a pinch of red pepper flakes

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Instructions

Boil the pasta according to package directions until al dente
Sauté onion in olive oil until softened, then add garlic and cook until fragrant
Add broccoli and carrots, sauté until softened
Incorporate asparagus, bell pepper, and zucchini; cook until tender-crisp
Finish with cherry tomatoes and peas, cooking until heated through
Pour in vegetable broth and stir in heavy cream if using; seaso
Toss the sauce with the cooked pasta, then mix in cheese and herbs
Serve immediately with additional cheese on the side

Notes

Feel free to swap out vegetables and customize to your preferences.

For a lighter version, omit the cream or use a plant-based alternative.

Prep Time: 10 mins
Cook Time: 20 mins
Category: Dinner
Method: Sautéing
Cuisine: Italian

Nutrition

Serving Size: 1 bowl
Calories: 450 kcal
Sugar: 7 g
Sodium: 500 mg
Fat: 18 g
Saturated Fat: 7 g
Unsaturated Fat: 9 g
Trans Fat: 0 g
Carbohydrates: 65 g
Fiber: 9 g
Protein: 17 g
Cholesterol: 25 mg