Garden Fresh Pasta Primavera
A vibrant and flavorful pasta dish packed with seasonal vegetables, tossed in a light and zesty lemon garlic sauce. This pasta primavera is a celebration of spring on a plate, bursting with colors and textures that will leave you wanting more. A simple yet impressive dish that is perfect for a quick weeknight dinner or a special gathering with friends and family.
ingredients
- 8 oz penne pasta
- 1 cup asparagus, trimmed and cut into bite-sized pieces
- 1 cup sugar snap peas, trimmed
- 1 cup cherry tomatoes, halved
- 1 cup bell peppers, julienned
- 1/2 cup carrots, thinly sliced
- 1/4 cup fresh basil leaves, torn
- 1/4 cup grated Parmesan cheese
- 2 tablespoons olive oil
- 2 garlic cloves, minced
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- Salt and pepper to taste
steps
- 1.
Cook the penne pasta according to package instructions until al dente. Drain and set aside.
- 2.
In a large skillet, heat the olive oil over medium heat. Add the garlic and sauté for 1 minute until fragrant.
- 3.
Add the asparagus, sugar snap peas, bell peppers, and carrots to the skillet. Sauté for 4-5 minutes until the vegetables are crisp-tender.
- 4.
Add the cherry tomatoes and cook for an additional 2 minutes until slightly softened.
- 5.
Add the cooked pasta to the skillet and toss to combine with the vegetables.
- 6.
In a small bowl, whisk together the lemon juice, lemon zest, salt, and pepper. Pour the mixture over the pasta and vegetables.
- 7.
Add the torn basil leaves and grated Parmesan cheese to the skillet. Toss everything together until well coated.
- 8.
Serve hot and garnish with additional basil leaves and Parmesan cheese, if desired.