15-Minute Pasta Primavera

As the days grow longer and the air becomes warmer, the arrival of spring heralds a vibrant transformation in both nature and our culinary choices. Spring is the season of renewal, and what better way to celebrate its vibrant flavors than with a delightful dish like Spring Burst Pasta Primavera? This recipe encapsulates the freshness of seasonal vegetables, providing a burst of color and flavor that is both satisfying and nourishing.

Dive into spring with a vibrant Spring Burst Pasta Primavera, a celebration of the season's freshest flavors! This delightful dish features a colorful medley of seasonal vegetables like cherry tomatoes, bell peppers, and zucchini, all tossed with your choice of pasta and a drizzle of high-quality olive oil. Easy to prepare and packed with nutrients, it's perfect for a light lunch or a quick weeknight dinner. Discover tips on cooking techniques and ingredient choices to create a beautiful, nourishing meal that highlights the best of spring. Enjoy the ultimate taste of seasonal abundance!

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Ingredients

8 oz (225g) spaghetti or fettuccine

1 cup cherry tomatoes, halved

1 cup bell peppers (mixed colors), sliced

1 medium zucchini, sliced into half-moons

1 cup broccoli florets

3 cloves garlic, minced

3 tbsp olive oil, divided

1 tsp Italian seasoning

Salt and pepper to taste

1/4 cup grated Parmesan cheese (optional)

Fresh basil leaves for garnish

Instructions

Cook the Pasta: In a large pot of salted boiling water, cook the spaghetti or fettuccine according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the rest and set the pasta aside.

Sauté the Vegetables: In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant.

Add the Veggies: Toss in the cherry tomatoes, bell peppers, zucchini, and broccoli florets. Stir well, adding the Italian seasoning, salt, and pepper to taste. Sauté the vegetables for about 5-7 minutes until they are tender but still vibrant in color.

Combine Pasta and Sauce: Add the drained pasta to the skillet with the sautéed veggies. Drizzle with the remaining tablespoon of olive oil plus some reserved pasta water, stirring everything together until it’s evenly coated. Cook for an additional 1-2 minutes to heat through.

Finish and Serve: Taste and adjust seasonings if necessary. Serve hot, topped with grated Parmesan cheese and fresh basil leaves.

Prep Time, Total Time, Servings: 5 minutes | 15 minutes | 4 servings