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Why You’ll Love This Recipe
This vibrant Pasta Primavera is a celebration of spring’s freshest produce, offering a quick, nutritious, and adaptable 30-minute meal that transforms simple ingredients into a delightful culinary experience perfect for health-conscious food lovers.
Recipe Overview
- Cuisine: Italian-Inspired
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Servings: 4
- Difficulty: Easy
Ingredients
Fresh Produce:
- 1 zucchini, julienned
- 1 yellow squash, julienned
- 1 red bell pepper, sliced
- 1 cup cherry tomatoes, halved
- 1 cup asparagus, chopped
- 3 garlic cloves, minced
Pasta:
- 12 oz linguine or penne
- 2 tbsp olive oil
Herbs & Seasonings:
- 1/4 cup fresh basil, chopped
- 2 tbsp fresh parsley, chopped
- Salt and black pepper to taste
- Red pepper flakes (optional)
Dairy/Protein (Optional):
- 1/2 cup grated Parmesan cheese
- 1/4 cup heavy cream (optional)
Equipment
Cooking Instructions
Prep Vegetables
- Wash and chop all vegetables
- Mince garlic
- Julienne zucchini and squash
Cook Pasta
- Boil salted water in large pot (Water temperature: 100°C/212°F)
- Cook pasta al dente (8-10 minutes)
- Reserve 1/2 cup pasta water
- Drain and set aside
Sauté Vegetables
- Heat olive oil in large skillet (Medium-high heat: 190°C/375°F)
- Sauté garlic (30 seconds)
- Add harder vegetables first (asparagus, bell peppers)
- Cook 3-4 minutes until tender-crisp (Internal vegetable temperature: 75°C/167°F)
- Add zucchini, squash (2 minutes)
- Add cherry tomatoes (1 minute)
Combine
- Add cooked pasta to vegetable skillet
- Toss with herbs
- Add pasta water if needed for moisture
- Season with salt and pepper
- Final dish temperature: 65°C/150°F
Finish
- Optional: Add Parmesan cheese
- Sprinkle fresh basil
- Add red pepper flakes if desired
Nutrition Facts
- Calories: 320
- Protein: 12g
- Carbohydrates: 45g
- Fat: 14g
- Fiber: 5g
- Sugar: 4g
Dietary Variations
Vegan Option:
- Replace Parmesan with nutritional yeast
- Omit heavy cream
- Use whole wheat pasta
Gluten-Free:
- Use gluten-free pasta
- Verify all ingredients are GF certified
Low-Carb:
- Replace pasta with zucchini noodles
- Increase vegetable quantity
Pro Tips
Serving:
- Serve immediately for best texture
- Garnish with extra herbs
- Pair with crisp white wine
Storing:
- Refrigerate up to 3 days
- Reheat with splash of water
- Best consumed fresh
Pasta Primavera: A Vibrant Spring Celebration
Description
Indulge in the vibrant flavors of spring with Pasta Primavera, a colorful celebration featuring a medley of seasonal vegetables sautéed to perfection and tossed with al dente pasta. This dish is a burst of freshness on your plate!
Ingredients
Fresh Produce
Pasta
Herbs & Seasonings
Dairy/Protein (Optional)
Instructions
-
Prep Vegetables
- Wash and chop all vegetables
- Mince garlic
- Julienne zucchini and squash
-
Cook Pasta
- Boil salted water in large pot
- Cook pasta al dente (8-10 minutes)
- Reserve 1/2 cup pasta water
- Drain and set aside
-
Sauté Vegetables
- Heat olive oil in large skillet
- Sauté garlic (30 seconds)
- Add harder vegetables first (asparagus, bell peppers)
- Cook 3-4 minutes until tender-crisp
- Add zucchini, squash (2 minutes)
- Add cherry tomatoes (1 minute)
-
Combine
- Add cooked pasta to vegetable skillet
- Toss with herbs
- Add pasta water if needed for moisture
- Season with salt and pepper
-
Finish
- Optional: Add Parmesan cheese
- Sprinkle fresh basil
- Add red pepper flakes if desired
Note
Dietary Variations
Vegan Option:
- Replace Parmesan with nutritional yeast
- Omit heavy cream
- Use whole wheat pasta
Gluten-Free:
- Use gluten-free pasta
- Verify all ingredients are GF certified
Low-Carb:
- Replace pasta with zucchini noodles
- Increase vegetable quantity
Pro Tips
Serving:
- Serve immediately for best texture
- Garnish with extra herbs
- Pair with crisp white wine
Storing:
- Refrigerate up to 3 days
- Reheat with splash of water
- Best consumed fresh
