Pasta Primavera Tips
A light and flavorful pasta dish bursting with fresh spring vegetables.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 1 lb Pasta (Penne or Farfalle)
- 2 cup Broccoli florets Cut into bite-sized pieces
- 1 cup Asparagus Cut into 1-inch pieces
- 0.5 cup Peas Fresh or frozen
- 0.5 cup Carrots Sliced thinly
- 0.25 cup Olive oil
- 2 clove Garlic Minced
- 0.5 cup Parmesan cheese Grated, for serving
- 0.25 tsp Red pepper flakes (Optional)
- 0.25 tsp Salt To taste
- 0.25 tsp Black pepper To taste
Instructions
Preparation Steps
- Cook pasta according to package directions. Reserve 1 cup of pasta water before draining.
- While pasta is cooking, heat olive oil in a large skillet over medium heat. Add garlic and red pepper flakes (if using) and cook for 1 minute, until fragrant.
- Add broccoli, asparagus, carrots, and peas to the skillet and cook for 5-7 minutes, until tender-crisp.
- Add the cooked pasta to the skillet with the vegetables. Toss to combine.
- Add 0.5 cup of the reserved pasta water to the skillet and toss again. Add more pasta water as needed to create a light sauce.
- Season with salt and pepper to taste. Serve immediately, topped with grated Parmesan cheese.
Notes
Feel free to add other vegetables like zucchini or bell peppers. A squeeze of lemon juice can brighten the flavors even more.