Vegetarian Pasta Primavera
A colorful and vibrant dish showcasing seasonal vegetables, fresh herbs, and robust flavors, making it a perfect choice for any occasion.
Ingredients
Pasta and Base Ingredients
- 8 oz Pasta (spaghetti, penne, or fusilli) Whole grain or gluten-free varieties recommended.
- 2 tablespoons Extra virgin olive oil Provides flavor and healthy fats.
- 3 cloves Garlic, minced Adds depth and aroma.
Vegetables
- 1 Red bell pepper, diced Provides sweetness and crunch.
- 1 Yellow bell pepper, diced Provides essential vitamins.
- 1 medium Zucchini, sliced Adds moisture and texture.
- 1 cup Broccoli florets Great source of fiber and nutrients.
- 1 cup Cherry tomatoes, halved Provides sweetness and acidity.
- Salt and black pepper, to taste Enhances flavor.
Garnishes
- Fresh basil leaves For garnish.
- Grated Parmesan cheese Optional for non-vegan serving.
Instructions
Cooking the Pasta
- Fill a large pot with water and bring it to a rolling boil. Once boiling, season with salt and add the pasta. Cook according to package instructions until al dente, about 8–10 minutes. Drain and reserve 1/4 cup of pasta water.
Preparing the Vegetables
- In a large skillet over medium heat, heat olive oil until shimmering. Add minced garlic and sauté for 30 seconds until fragrant, but not browned.
- Stir in the diced red and yellow bell peppers and cook for about 3 minutes until slightly softened.
- Add the sliced zucchini and broccoli florets, cooking for an additional 3-5 minutes, stirring frequently until tender-crisp.
Combining Ingredients
- Add halved cherry tomatoes and season with salt and pepper. Add the cooked pasta to the skillet, tossing to combine. Add the reserved pasta water gradually to reach desired consistency.
Serving
- Serve warm, garnished with fresh basil leaves and grated Parmesan cheese if desired.
Notes
Customize with seasonal vegetables and herbs. For a creamy option, mix in cream or cream cheese. Add protein sources like chickpeas or tofu for more heartiness. Store leftovers in an airtight container in the fridge for up to 4 days.