Pasta Primavera

Name: Pasta Primavera
Total time: 25 min
Yield: 3 servings
Cuisine: Mediterranean
Ingredients: 12 oz pasta (penne or fusilli); 1 medium zucchini (sliced into half-moons); 1 red bell pepper (sliced into strips); 1 cup cherry tomatoes (halved); 1 cup fresh or frozen peas; 3 cloves garlic (minced); 1/4 cup olive oil; 1/2 cup grated parmesan cheese; 2 tbsp fresh basil (chopped); salt and black pepper

An Italian dish consisting of pasta and fresh spring vegetables.

25 minutes

Serves 3

Dinner

Contains common allergens

Dairy Wheat

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Instructions

6 steps

1
Bring a large pot of heavily salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water before draining.

2
While pasta cooks, heat olive oil in a large skillet over medium-high heat. Add the zucchini and red bell pepper strips, sautéing for 4-5 minutes until tender-crisp.
3
Add the halved cherry tomatoes, peas, and minced garlic to the skillet. Cook for another 2-3 minutes until the tomatoes soften and the garlic is fragrant.
4
Add the drained pasta directly to the skillet with the vegetables.
5
Pour in a splash of the reserved pasta water and toss everything together over low heat, allowing the starchy water to create a light sauce with the olive oil.
6
Remove from heat, stir in the grated parmesan cheese and fresh basil. Toss well, season with salt and pepper, and serve warm.

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