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 chopped carrots
- 1 cup chopped zucchini
- 1 cup cherry tomatoes, halved
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
Instructions
- Cook pasta according to package directions. Drain, reserving 1/2 cup of 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 zucchini to the skillet. Cook until vegetables are tender-crisp, about 5-7 minutes.
- Stir in cherry tomatoes and cook for an additional 2 minutes.
- Add the cooked pasta to the skillet with the vegetables. Toss to combine.
- Add reserved pasta water and Parmesan cheese. Toss until sauce coats the pasta.
- Season with salt and pepper to taste. Serve immediately.
Notes
- Use your favorite pasta shape.
- Feel free to add other seasonal vegetables like bell peppers or asparagus.
- For a creamier sauce, add a splash of heavy cream.
- Prep Time: 15 min
- Cook Time: 20 min
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 8g
- Protein: 18g
- Cholesterol: 15mg
Keywords: pasta primavera, vegetable pasta, easy pasta recipe, vegetarian dinner, fresh vegetables