Pasta Primavera is a vibrant celebration of fresh vegetables and simple flavors. Perfect for a quick weeknight dinner or a leisurely weekend meal, this dish is all about letting the ingredients shine. Plus, it's a wonderful way to enjoy seasonal produce in a deliciously fresh and satisfying way.
Linguine is our pasta of choice here. It's hearty enough to hold up to the vegetables but still delicate. Feel free to swap it with any pasta you have on hand. The olive oil serves as the base for our sauce, adding a rich, fruity flavor that complements the veggies beautifully. Fresh garlic is a must for that aromatic depth, giving the dish a warm, inviting aroma.
The red and yellow bell peppers not only add a splash of color but also a sweet crunch. Zucchini offers a mild flavor that absorbs the garlic and olive oil perfectly, while the cherry tomatoes bring a burst of juiciness. Finally, a sprinkle of Parmesan cheese adds a savory finish, and fresh basil leaves provide a fragrant, herby touch that ties everything together.
Pasta Primavera pairs beautifully with a crisp green salad drizzled with a light vinaigrette. A side of crusty bread is perfect for soaking up any leftover juices. For a refreshing drink, consider a chilled glass of Pinot Grigio or a sparkling water with a twist of lemon.
Start by cooking the linguine according to the package instructions until it's perfectly al dente. This usually means it's firm to the bite but not hard. Once done, drain it and set it aside for later.
Next, grab a large skillet and heat up the olive oil over medium heat. Toss in the minced garlic and let it sauté for about a minute until it becomes fragrant — you'll know it's ready when you can smell that wonderful garlic aroma.
Add the sliced red and yellow bell peppers to the skillet, and cook them for about 3-4 minutes. You're looking for them to start softening but still retain a bit of their crunch.
Now, add the zucchini slices to the mix, cooking for another 3 minutes. You want them tender but not mushy. Stir in the halved cherry tomatoes and give them about 2 more minutes, just enough for them to start releasing their juices.
Season the vegetables with a bit of salt and pepper to taste. Remember, a little goes a long way; you can always add more but can't take it out.
Once your veggies are seasoned, add the cooked linguine to the skillet. Toss everything together so the pasta is well-coated with the olive oil and the veggies are evenly distributed.
Remove the skillet from the heat and sprinkle the dish with grated Parmesan cheese and fresh basil leaves. These final touches not only add flavor but also a lovely aroma that makes the dish feel special.
Share