Marathon Runner's Pasta Primavera

🕒 Prep: 15 min
🔥 Cook: 25 min
🍽 Serves: 4
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Get ready to fuel your day with Marathon Runner's Pasta Primavera! This vibrant dish is packed with colorful veggies and energizing carbs, making it perfect for those who lead an active lifestyle. Whether you're prepping for a big race or simply craving a wholesome meal, this pasta will hit the spot.

Ingredients for Marathon Runner's Pasta Primavera

Linguine serves as the hearty base, providing those necessary carbs to keep you energized. Olive oil adds a rich, healthy fat that helps sauté the ingredients beautifully. Garlic infuses the dish with aromatic flavor that forms the backbone of the sauce. The broccoli florets, cherry tomatoes, bell peppers, zucchini, and carrots not only add a rainbow of colors but also pack the dish with vitamins and minerals. Parmesan cheese lends a savory touch that ties everything together, and a sprinkle of fresh basil leaves adds a refreshing finish. Don't forget to season with salt and pepper to enhance the overall flavor.

Tips & Tricks

  • Use fresh basil right before serving to retain its vibrant flavor.
  • For a protein boost, consider adding grilled chicken or shrimp.
  • Try swapping linguine for whole-grain or gluten-free pasta if preferred.
  • If you like a bit of heat, add a pinch of red pepper flakes with the garlic.

Serving Suggestions

This pasta pairs wonderfully with a crisp green salad and a side of garlic bread for a complete meal. For a post-run recovery, enjoy it with a refreshing electrolyte drink or a homemade smoothie.

Frequently Asked Questions

Can I use other vegetables?
Absolutely! Feel free to mix in your favorite seasonal veggies like asparagus or snap peas.
Is there a substitute for parmesan cheese?
If you're dairy-free, nutritional yeast is a great alternative for that cheesy flavor.
How do I store leftovers?
Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or microwave.

Marathon Runner's Pasta Primavera Recipe Walkthrough

First up, cook your linguine according to the package instructions. You want it al dente, so keep an eye on it — nobody likes mushy pasta! Once it's done, drain and set it aside for later.

Grab your trusty skillet and heat the olive oil over medium heat. Toss in the minced garlic and sauté for about a minute. The aroma will let you know it's ready — fragrant but not burnt.

Now, add your broccoli, bell peppers, zucchini, and carrots. Keep them moving in the pan, sautéing for 5-7 minutes until they reach that perfect tender-crisp texture. You want them cooked but still lively.

Next, stir in the cherry tomatoes and give them about 2 minutes to soften slightly. They'll add a burst of flavor that complements the other veggies.

It's time to bring it all together! Add the cooked linguine to the skillet, tossing everything until the pasta is well-coated in the veggie medley.

Season with salt and pepper to your liking, then sprinkle the dish with parmesan cheese. The cheese will melt slightly and meld with the other flavors.

Finish with a sprinkle of fresh basil leaves just before serving. These add a fresh, aromatic touch that elevates the whole dish.

Why You'll Love This Recipe

  • Packed with fresh, colorful vegetables for a nutrient boost.
  • Quick and easy to prepare, perfect for busy weeknights.
  • Customizable to suit your taste or what you have on hand.
  • Light but satisfying — ideal for pre-race carb-loading.

Ingredients

12 oz linguine
2 tbsp olive oil
3 cloves garlic, minced
1 cup broccoli florets
1 cup cherry tomatoes, halved
1 cup bell peppers, sliced
1 cup zucchini, sliced
1/2 cup carrots, julienned
1/4 cup parmesan cheese, grated
Salt and pepper to taste
1/4 cup fresh basil leaves, chopped

Step-by-step Instructions

1. Cook linguine according to package instructions; drain and set aside.
2. In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
3. Add broccoli, bell peppers, zucchini, and carrots to the skillet. Sauté for 5-7 minutes until vegetables are tender-crisp.
4. Stir in cherry tomatoes and cook for another 2 minutes.
5. Add cooked linguine to the skillet, toss to combine with vegetables.
6. Season with salt and pepper to taste and sprinkle with parmesan cheese.
7. Garnish with fresh basil leaves before serving.

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