Description
A colorful pasta dish featuring fresh spring vegetables.
Ingredients
Scale
- 1 pound pasta (penne or rotini)
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 cup broccoli florets
- 1 cup sliced carrots
- 1 cup sliced zucchini
- 1 cup cherry tomatoes, halved
- 1/2 cup frozen peas
- 1/4 cup vegetable broth
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
Instructions
- Cook pasta according to package directions. Drain and set aside.
- Heat olive oil in a large skillet over medium heat. Add garlic and cook for 30 seconds until fragrant.
- Add broccoli and carrots to the skillet. Cook for 4 minutes, stirring occasionally.
- Add zucchini and cook for 3 more minutes.
- Stir in cherry tomatoes and peas. Cook for 2 minutes until vegetables are tender-crisp.
- Pour in vegetable broth and bring to a simmer. Cook until broth slightly reduces, about 1 minute.
- Add the cooked pasta to the skillet with the vegetables. Toss to combine.
- Remove from heat. Stir in Parmesan cheese. Season with salt and pepper.
Notes
- Use your favorite seasonal vegetables for variety.
- For a richer flavor, add a splash of lemon juice at the end.
- Prep Time: 15 min
- Cook Time: 15 min
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6
- Sodium: 350
- Fat: 10
- Saturated Fat: 4
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 75
- Fiber: 8
- Protein: 18
- Cholesterol: 10
Keywords: pasta, primavera, vegetables, vegetarian, quick dinner, spring recipe