Description
A vibrant and fresh pasta dish loaded with seasonal vegetables, perfect for a light meal.
Ingredients
Scale
- 8 oz pasta
- 2 tbsp olive oil
- 2 cloves garlic
- 1 bell pepper
- 1 zucchini
- 1 carrot
- 1 cup cherry tomatoes
- 1/2 cup peas
- 1/4 cup parmesan cheese
- to taste salt
- to taste black pepper
- 1/4 cup fresh basil
Instructions
- Cook pasta according to package instructions. Drain and set aside.
- In a large skillet, heat olive oil over medium heat.
- Add minced garlic and sauté for 1 minute until fragrant.
- Add sliced bell pepper, zucchini, and carrot to the skillet. Cook for 5-7 minutes until vegetables are tender.
- Stir in cherry tomatoes and peas, cooking for an additional 2-3 minutes.
- Add the cooked pasta to the skillet and toss to combine with the vegetables.
- Season with salt, black pepper, and grated parmesan cheese. Toss again.
- Remove from heat and stir in fresh basil before serving.
Notes
- Feel free to use any seasonal vegetables you have on hand.
- For a vegan version, omit the parmesan cheese or use a dairy-free alternative.
- Category: Dinner
- Cuisine: Italian
Nutrition
- Calories: 350
- Sugar: 5
- Fat: 10
- Carbohydrates: 55
- Fiber: 4
- Protein: 12
Keywords: Pasta Primavera, vegetarian pasta, easy pasta recipes, primavera recipe, fresh pasta dish