Traditional Pasta Primavera

A vibrant and fresh pasta dish featuring an assortment of garden vegetables, this Traditional Pasta Primavera is a celebration of spring flavors and colors, perfect for any occasion.

Prep time: 20 minutes
Cook time: 15 minutes
Serves: 4

Ingredients

12 oz spaghetti

2 tbsp olive oil

1 medium onion, thinly sliced

2 cloves garlic, minced

1 red bell pepper, thinly sliced

1 yellow squash, sliced into half-moons

1 zucchini, sliced into half-moons

1 cup cherry tomatoes, halved

1 cup broccoli florets

1 cup snap peas

1/2 cup grated Parmesan cheese

Salt and pepper to taste

Fresh basil leaves for garnish

Instructions

1. Cook the spaghetti according to package instructions until al dente, then drain and set aside.

2. In a large skillet, heat olive oil over medium heat. Add the onions and garlic, sautéing until the onions are translucent.

3. Add the bell pepper, yellow squash, zucchini, and broccoli to the skillet, cooking until just tender, about 5 minutes.

4. Stir in the cherry tomatoes and snap peas, cooking for an additional 2 minutes.

5. Add the cooked spaghetti to the skillet, tossing to combine with the vegetables.

6. Sprinkle the Parmesan cheese over the pasta and season with salt and pepper to taste.

7. Garnish with 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, stirring occasionally, until warmed through.

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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.