pasta primavera
Pasta primavera with fresh vegetables. Bright, healthy flavors for an easy dinner—enjoy vibrant colors and a taste of spring!
Ingredients
Method
- Bring a large pot of salted water to a boil. Cook the whole wheat pasta until al dente, following package instructions. Drain and set aside.
- While the pasta cooks, heat olive oil in a large skillet over medium heat. Add garlic and red onion, sauté until fragrant and soft—about 2 minutes.
- Add the zucchini, bell peppers, and carrots. Sauté for 5-6 minutes until vegetables are just tender but still bright in color.
- Add the cherry tomatoes, salt, and black pepper. Cook for 2 more minutes, stirring gently.
- Return the drained pasta to the pot. Add the cooked vegetables, lemon juice, and half the basil. Toss until everything is evenly combined and heated through.
- Serve immediately, topped with fresh basil and grated Parmesan cheese if desired. Enjoy your vibrant, healthy Pasta Primavera!
Notes
Pasta primavera is a classic Italian favorite embraced around the world for its vibrant colors and seasonal versatility. Whether you're aiming for a quick weeknight meal or a refreshing dinner for friends, this dish lets the freshest vegetables shine on your table.
Practical Tips and Ingredient Swaps
- Choose what’s fresh: While zucchini, peppers, and carrots are traditional, don’t hesitate to toss in asparagus, green beans, or broccoli—whatever is in season and crisp will work beautifully.
- Gluten-free option: Swap the whole wheat pasta for a gluten-free variety or for spiralized vegetables (zoodles) for a lighter, low-carb alternative.
- Boosting flavor: Finish with a splash of good olive oil and a squeeze of extra lemon just before serving to intensify freshness and aroma.
- Don’t overcook your veggies: The secret to primavera’s appeal lies in vegetables that are still slightly crisp and full of color, so sauté just until tender.
