Garden Herb Pasta Primavera is a vibrant dish that brings the freshness of your garden to your plate. Perfect for a light summer dinner or a quick weeknight meal, this recipe is packed with colorful veggies and aromatic herbs.
Spaghetti serves as the heart of this dish, providing a satisfying base for the veggies and herbs. Olive oil is used to sauté the garlic and vegetables, adding a rich, smooth flavor. Cherry tomatoes bring a burst of sweetness and a pop of color. Broccoli florets add a crunchy texture and are rich in nutrients. Red bell pepper introduces a sweet, slightly tangy flavor. Zucchini contributes a mild taste and complements the other veggies well. Peas add a touch of sweetness and a bright green color. Garlic provides a savory, aromatic base. Fresh basil infuses the dish with its distinct, peppery flavor. Finally, Parmesan cheese offers a salty, nutty finish that ties everything together.
This Garden Herb Pasta Primavera pairs wonderfully with a crisp green salad dressed in a light vinaigrette. For a heartier meal, serve alongside grilled chicken or shrimp. A chilled glass of white wine, like Sauvignon Blanc, complements the fresh flavors beautifully.
Start by getting the spaghetti going. Cook it according to the package instructions, which often means boiling it in salted water for about 8-10 minutes until it's al dente. Once cooked, drain it well and set it aside. You'll come back to it soon.
While your pasta is cooking, grab a large skillet and heat the olive oil over medium heat. Toss in the minced garlic and let it sauté for about a minute. You want it to be fragrant but not brown — trust me, burnt garlic is not what we're aiming for here.
Next, add the broccoli, bell pepper, and zucchini to the skillet. Cook these veggies for 5-7 minutes, stirring occasionally. You’re looking for them to be tender-crisp, meaning they should be cooked but still have a little bite.
Now it's time to add the cherry tomatoes and peas. These don’t need as much time, so give them another 2-3 minutes with the other vegetables. The tomatoes should soften slightly, releasing their juices, while the peas will just heat through.
Once your veggies are just right, stir in the cooked spaghetti, tossing everything together so the pasta is coated in the garlicky olive oil and mingling with the veggies.
Remove the skillet from the heat and add the fresh basil, Parmesan cheese, and a good pinch of salt and pepper. Give it all one final toss to ensure everything is well combined, then it's ready to serve.
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