Description
A collection of vibrant pasta dishes featuring fresh, seasonal vegetables.
Ingredients
Scale
- 1 pound pasta
- 2 tablespoons olive oil
- 1 clove garlic, minced
- 1 cup broccoli florets
- 1 cup sliced carrots
- 1 cup chopped bell peppers
- 1 cup cherry tomatoes, halved
- 1/2 cup peas
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
Instructions
- Cook pasta according to package directions. Drain, reserving 1/2 cup pasta water.
- While pasta cooks, heat olive oil in a large skillet over medium heat. Add garlic and cook until fragrant, about 1 minute.
- Add broccoli, carrots, and bell peppers. Cook until tender-crisp, about 5-7 minutes.
- Stir in cherry tomatoes and peas. Cook for 2 minutes more.
- Add cooked pasta and reserved pasta water to the skillet. Toss to combine.
- Stir in Parmesan cheese. Season with salt and pepper.
- Serve immediately.
Notes
- Use your favorite seasonal vegetables.
- Add grilled chicken or shrimp for extra protein.
- A squeeze of lemon juice adds brightness.
- Prep Time: 15 min
- Cook Time: 20 min
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 8g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 7g
- Protein: 18g
- Cholesterol: 10mg
Keywords: pasta primavera, vegetable pasta, easy pasta, healthy pasta, spring pasta, summer pasta, vegetarian recipe