Vibrant Veggie-Packed Pasta Primavera
Indulge in a bowl of Pasta Primavera that celebrates the seasonal bounty of fresh vegetables! This recipe features al dente pasta tossed with a colorful medley of bell peppers, zucchini, cherry tomatoes, and spinach, all sautéed to perfection in a light garlic olive oil sauce. Perfect for a wholesome dinner or a delightful lunch, it’s a refreshing and hearty dish that bursts with vibrant flavor.
ingredients
- 12 oz. pasta (penne or spaghetti)
- 1 tbsp olive oil
- 3 cloves garlic, minced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 zucchini, sliced into half-moons
- 1 cup cherry tomatoes, halved
- 2 cups fresh spinach
- Salt and pepper to taste
- Fresh basil leaves for garnish
- Grated Parmesan cheese (optional)
steps
- 1.
Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain and set aside.
- 2.
In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
- 3.
Add the sliced bell peppers and zucchini to the skillet, cooking for about 5-7 minutes until softened.
- 4.
Stir in the cherry tomatoes and spinach, cooking for an additional 2-3 minutes, until the spinach wilts and the tomatoes start to soften.
- 5.
Season the vegetables with salt and pepper to taste.
- 6.
Toss the cooked pasta into the skillet with the sautéed vegetables, mixing until everything is well combined.
- 7.
Serve warm, garnished with fresh basil leaves and a sprinkle of grated Parmesan cheese, if desired.
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