Quick and Colorful Pasta Primavera Recipe
This easy pasta primavera showcases al dente pasta tossed with a colorful array of seasonal vegetables, lightly coated in olive oil and garlic. Perfectly balanced, it's a dish that's not only pleasing to the eyes but also offers a fresh and zingy taste.
Ingredients
- 8 oz spaghetti or your favorite pasta
- 2 tablespoons olive oil
- 3 cloves garlic minced
- 1 cup bell peppers sliced (red, yellow, or green)
- 1 cup zucchini sliced
- 1 cup cherry tomatoes halved
- 1 cup broccoli florets
- Salt and pepper to taste
- 1/4 cup grated Parmesan cheese optional
- Fresh basil or parsley for garnish optional
Instructions
- Cook the Pasta: In a large pot of salted boiling water, cook the pasta according to package instructions until al dente. Drain and set aside.
- Sauté the Vegetables: In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Add the bell peppers, zucchini, and broccoli, cooking for 5-7 minutes until tender.
- Combine and Season: Add the cooked pasta to the skillet with the sautéed vegetables. Toss to combine and season with salt and pepper. Stir in the cherry tomatoes and cook for an additional 2 minutes.
- Serve: Plate the pasta primavera and sprinkle with grated Parmesan cheese and fresh herbs. Enjoy warm!