Pasta Primavera
Pasta Primavera is a vibrant and fresh dish celebrating the best of spring vegetables. This delightful meal features colorful bell peppers, zucchini, and cherry tomatoes in a light garlic and olive oil sauce, perfectly complementing the al dente pasta. Ideal for a quick weeknight dinner, this dish brings the garden to your table, providing a nutritious and flavorful experience.
Prep time: 10 minutesCook time: 15 minutesServes: 4
Ingredients
8 oz linguine
2 tbsp olive oil
3 cloves garlic, minced
1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
1 medium zucchini, sliced into half-moons
1 cup cherry tomatoes, halved
Salt and pepper to taste
1/4 cup grated Parmesan cheese
1/4 cup fresh basil leaves, torn
Instructions
1. Cook the linguine according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
3. Add red and yellow bell peppers to the skillet and cook for 3-4 minutes until they start to soften.
4. Add zucchini to the skillet and continue to cook for another 3 minutes.
5. Stir in cherry tomatoes and cook for an additional 2 minutes until they begin to release their juices.
6. Season the vegetables with salt and pepper to taste.
7. Add the cooked pasta to the skillet and toss everything together to combine.
8. Remove from heat and sprinkle with grated Parmesan cheese and fresh basil leaves before serving.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating
Reheat in a skillet over medium heat until warmed through, adding a splash of olive oil if needed.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
