Pasta Primavera
Pasta Primavera is a fresh and vibrant dish that showcases a medley of sautéed seasonal vegetables combined with pasta, olive oil, fresh herbs, and Parmesan cheese. This simple yet flavorful dish is perfect for any season, offering a healthy and customizable option for both vegetarians and non-vegetarians. It’s quick to prepare, versatile, and easy to adjust to your taste preferences, making it a go-to for weeknight dinners or meal prep.
Equipment
- Large Pot (1) – For boiling the pasta
- Large Skillet or Sauté Pan (1) – For sautéing vegetables
- Colander (1) – To drain pasta
- Measuring Cups (1 set) – For measuring olive oil, pasta, and reserved pasta water
- Grater (1) – For grating Parmesan or Pecorino cheese
- Knife & Cutting Board (1 set) – For chopping vegetables
- Tongs or Pasta Spoon (1) – For tossing pasta with vegetables
Ingredients
- 12 oz 340 g Pasta (spaghetti, fettuccine, penne, or your choice)
- 2 tbsp 30 mL Extra virgin olive oil (for sautéing vegetables)
- 2 cloves Garlic minced
- 1 medium Zucchini sliced
- 1 medium Bell pepper red or yellow, sliced
- 1 cup 150 g Cherry tomatoes, halved
- 1 cup 150 g Frozen peas (or fresh peas)
- 1 medium Carrot thinly sliced or julienned
- Salt to taste
- Black pepper to taste
- 1 tsp 5 mL Lemon zest (optional, for a fresh finish)
- 1/4 cup 20 g Parmesan cheese, grated (or Pecorino Romano)
- 2 tbsp 5 g Fresh basil, chopped
- 2 tbsp 5 g Fresh parsley, chopped
Instructions
- Cook the Pasta: In a large pot, bring salted water to a boil. Add pasta and cook according to the package directions until al dente (about 8-10 minutes). Reserve about 1 cup of pasta water, then drain the pasta and set aside.
- Sauté the Vegetables: In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant. Add zucchini and carrots and cook for 3-4 minutes. Next, add bell pepper and cherry tomatoes and cook for another 3-4 minutes. Finally, stir in peas and cook for an additional 2 minutes, or until all vegetables are tender but still crisp.
- Combine Pasta and Vegetables: Add the drained pasta to the skillet with the vegetables. Toss everything together, ensuring the pasta is coated in the olive oil and vegetable juices. If the mixture seems dry, add a splash of the reserved pasta water to create a light sauce.
- Finish with Herbs and Cheese: Add lemon zest, basil, and parsley to the pan and toss everything to combine. Sprinkle the grated Parmesan or Pecorino cheese over the top and toss again until well-coated.
- Serve: Divide the Pasta Primavera into serving bowls and garnish with additional herbs and cheese if desired. Serve immediately and enjoy!
Notes
- Customize Your Vegetables: Feel free to use any seasonal or favorite vegetables. Asparagus, broccoli, or spinach make excellent additions.
- For a Creamier Version: Add a splash of cream or a few tablespoons of ricotta cheese for a richer, creamy version of this dish.
- Protein Add-Ins: For added protein, you can incorporate grilled chicken, shrimp, or tofu.
- Vegan Version: Skip the Parmesan cheese and use nutritional yeast or your favorite plant-based cheese alternative to make the dish vegan.
- Meal Prep Tips: Pasta Primavera stores well in the fridge for 3-4 days. Reheat with a splash of olive oil or a bit of reserved pasta water to keep it moist.