Description
Pasta primavera is a colorful and nutritious dish that showcases the best of seasonal vegetables paired with perfectly cooked linguine. This easy-to-prepare recipe combines sautéed bell peppers, zucchini, asparagus, and cherry tomatoes in a light olive oil dressing, delivering a fresh and vibrant meal. Ideal for busy weeknights or special gatherings, this pasta primavera is not just a feast for the palate but also a visual delight on your dining table.
Ingredients
Scale
- 8 oz linguine pasta
- 2 tbsp extra virgin olive oil
- 1 cup bell peppers, chopped
- 1 cup zucchini, sliced
- 1 cup asparagus, cut into 1-inch pieces
- 1 cup cherry tomatoes, halved
- 3 cloves garlic, minced
- ½ cup freshly grated Parmesan cheese
- Salt and pepper to taste
- 1 tbsp fresh basil or Italian herbs
Instructions
- 1. Prepare the Pasta: Boil a large pot of salted water. Cook linguine according to package instructions until al dente. Drain and set aside.
- 2. Sauté the Vegetables: In a skillet over medium heat, heat olive oil. Add minced garlic and cook for about 30 seconds. Toss in bell peppers, zucchini, asparagus, and cherry tomatoes; sauté for about five minutes until tender-crisp.
- 3. Combine: Add drained pasta to the skillet with vegetables. Toss gently to combine.
- 4. Season: Sprinkle with salt, pepper, and basil; toss again to meld flavors.
- 5. Serve: Plate the pasta primavera and top generously with Parmesan cheese.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate (300g)
- Calories: 420
- Sugar: 6g
- Sodium: 320mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 10mg