Description
A fresh and vibrant pasta dish with seasonal vegetables.
Ingredients
Scale
- 1 pound pasta
- 2 tablespoons olive oil
- 1 cup broccoli florets
- 1 cup chopped carrots
- 1 cup chopped zucchini
- 1 cup chopped bell peppers
- 1/2 cup cherry tomatoes, halved
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
Instructions
- Cook pasta according to package directions. Drain and set aside.
- Heat olive oil in a large skillet over medium heat.
- Add broccoli, carrots, zucchini, and bell peppers. Cook until tender-crisp, about 5-7 minutes.
- Stir in cherry tomatoes and cook for 1 minute more.
- Add the cooked pasta to the skillet with the vegetables.
- Toss to combine.
- Stir in Parmesan cheese.
- Season with salt and pepper to taste.
- Serve immediately.
Notes
- You can use any seasonal vegetables you have on hand.
- For a creamier sauce, add a splash of heavy cream or a tablespoon of butter.
- Garnish with fresh basil or parsley if desired.
- Prep Time: 15 min
- Cook Time: 20 min
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 8g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 7g
- Protein: 18g
- Cholesterol: 10mg
Keywords: pasta, primavera, vegetables, vegetarian, Italian, quick dinner, easy recipe