Spring Pasta Primavera
A quick and light pasta dish featuring fresh spring vegetables cooked al dente and tossed in olive oil, making it perfect for weeknight dinners.
Ingredients
For the Base
- 1 lb pasta (spaghetti or fettuccine)
For the Vegetables
- 2 cups asparagus, trimmed and cut into 2-inch pieces
- 1 cup peas, fresh or frozen
- 1 bell pepper, sliced Any color works; red or yellow peppers add more sweetness.
- 2 cloves garlic, minced Fresh is preferred, can use garlic powder in a pinch.
- 1 medium zucchini, sliced Can swap with yellow squash.
- 1 cup cherry tomatoes, halved
For the Sauce
- 1/4 cup olive oil Use extra-virgin for flavor.
- Salt and pepper to taste Season to taste; add in stages to avoid over-salting.
To Serve
- Parmesan cheese, grated (optional) Omit for dairy-free or vegan; sprinkle nutritional yeast instead.
- Fresh basil, for garnish Finish with fresh basil after plating.
Instructions
Cook the pasta
- Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions until al dente. Drain and set aside.
Sauté the vegetables
- In a large skillet, heat olive oil over medium heat.
- Add minced garlic to the skillet and sauté for about 1 minute until fragrant.
- Add asparagus and sliced bell pepper. Cook for about 3–4 minutes until they start to soften.
- Stir in sliced zucchini and peas. Cook until all vegetables are tender, about 2–3 minutes. Then add cherry tomatoes and cook until just softened.
Combine and serve
- Toss the cooked pasta into the skillet with the vegetables. Mix well to coat in olive oil. Season with salt and pepper to taste. Serve warm, topped with grated Parmesan and fresh basil.
Notes
For a citrus note, add a teaspoon of lemon zest and fresh herbs at the end. Pair with a light green salad or crusty bread for a complete meal.