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Pasta Primavera with Fresh Vegetables

Pasta Primavera
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Fresh and vibrant pasta primavera, a delightful dish packed with seasonal vegetables and a light sauce.

Ingredients

Scale
  • 1 pound (450g) pasta (such as fettuccine or penne)
  • 2 tablespoons olive oil
  • 1 cup (150g) broccoli florets
  • 1 cup (150g) sliced carrots
  • 1 cup (150g) snap peas
  • 1/2 cup (75g) sliced bell peppers (any color)
  • 1/2 cup (75g) cherry tomatoes, halved
  • 2 cloves garlic, minced
  • 1/4 cup (60ml) vegetable broth
  • 1/4 cup (60ml) heavy cream (or a dairy-free alternative)
  • 1/4 cup (25g) grated Parmesan cheese (or a dairy-free alternative)
  • 2 tablespoons fresh parsley, chopped
  • Salt and black pepper to taste

Instructions

  1. Cook pasta according to package directions until al dente. Drain, reserving 1/2 cup of pasta water.
  2. While pasta cooks, heat olive oil in a large skillet over medium heat.
  3. Add broccoli and carrots to the skillet. Sauté for 3-5 minutes until slightly tender-crisp.
  4. Stir in snap peas and bell peppers. Cook for another 2-3 minutes.
  5. Add cherry tomatoes and minced garlic. Cook for 1 minute until fragrant.
  6. Pour in vegetable broth and heavy cream. Bring to a simmer.
  7. Add cooked pasta to the skillet with the vegetables and sauce. Toss to combine.
  8. Stir in Parmesan cheese and fresh parsley.
  9. If the sauce is too thick, add a little reserved pasta water until desired consistency is reached.
  10. Season with salt and black pepper to taste. Serve immediately.

Notes

  • Feel free to customize with your favorite seasonal vegetables like asparagus, zucchini, or spinach.
  • For a spicier kick, add a pinch of red pepper flakes with the garlic.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Nutrition

Find it online: https://kitchenpivot.com/pasta-primavera-with-fresh-vegetables/