Vegetarian Pasta Primavera
A bright and fresh pasta dish that mixes tender pasta with crisp-tender vegetables, garlic, and olive oil for a light, healthy meal.
Ingredients
For the Pasta
- 8 oz pasta (e.g., penne or fettuccine) Use whole wheat or legume-based pasta for added fiber and protein.
- to taste Salt For boiling water.
For the Vegetables
- 2 tablespoons olive oil Avocado oil can be used as a substitute.
- 1 bell pepper, sliced Any color works; red or yellow are sweeter.
- 1 zucchini, sliced Yellow squash is a good swap.
- 1 carrot, julienned Thin slices or matchsticks work fine.
- 1 cup cherry tomatoes, halved Grape or Roma tomatoes can be substituted.
- 2 cups spinach Baby kale or arugula can replace spinach.
- 2 cloves garlic, minced Garlic powder may be used in a pinch.
To Serve
- to taste Salt and pepper
- to taste Grated Parmesan cheese (optional) For a vegan option, skip or use plant-based cheese.
Instructions
Cooking the Pasta
- Bring a large pot of salted water to a boil.
- Add the pasta and cook according to package instructions until al dente.
- Drain and set aside.
Heating the Pan
- In a large skillet, heat olive oil over medium heat until shimmering.
Sautéing Vegetables
- Add the sliced bell pepper, zucchini, and julienned carrot to the skillet.
- Sauté for about 5–7 minutes, stirring occasionally, until tender but still firm.
Adding Garlic and Tomatoes
- Stir in minced garlic and halved cherry tomatoes.
- Cook for another 2–3 minutes until fragrant and the tomatoes soften.
Combining Ingredients
- Add the spinach and cooked pasta to the skillet.
- Toss until the spinach wilts and everything is heated through.
Seasoning and Serving
- Season with salt and pepper to taste.
- Serve hot, topping with grated Parmesan if desired.
Notes
Use a large skillet to toss pasta and vegetables without crowding. Additionally, reserve a small cup of pasta water before draining to help bind the sauce if needed.