Pasta Primavera

• 8 oz pasta (like penne or fusilli)
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 pint cherry tomatoes, halved
• 1 cup zucchini, diced
• 1 cup bell peppers, diced
• 1/2 cup peas, fresh or frozen
• 1/4 cup grated Parmesan cheese
• Salt and pepper to taste
• Fresh basil for garnish

Steps

1. 1 Cook pasta according to package instructions; reserve 1/2 cup pasta water before draining.
2. 2 While pasta cooks, heat olive oil in a large skillet over medium heat. Add garlic and sauté until fragrant.
3. 3 Add cherry tomatoes, zucchini, bell peppers, and peas. Cook until vegetables are tender but still vibrant.
4. 4 Toss cooked pasta into the skillet with veggies. Add Parmesan and a splash of pasta water to create a saucy consistency.
5. 5 Season with salt and pepper to taste. Garnish with fresh basil before serving.

Nutrition

Tips

• Use whatever seasonal vegetables you have on hand.
• For extra protein, add grilled chicken or shrimp.
• If using frozen peas, add them last to warm through.
• Toast pine nuts for a tasty crunch on top.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat with a splash of water to maintain saucy texture.

Serving Suggestions

• Pair with a crisp white wine.
• Serve with garlic bread for a satisfying meal.
• Add a side salad for a complete dinner.
• Sprinkle with toasted pine nuts for added texture.

FAQ