Description
Savor the vibrant flavors of Pasta Primavera Vegetable Medley, featuring al dente pasta tossed with a colorful mix of fresh vegetables in a zesty olive oil sauce.
Ingredients
Scale
- 8 oz pasta (spaghetti or penne)
- 2 tbsp extra virgin olive oil
- 2 cloves garlic, minced
- 1 cup bell peppers, mixed colors, chopped
- 1 medium zucchini, sliced
- 1 cup cherry tomatoes, halved
- 2 cups fresh spinach
- 1/4 cup fresh basil leaves, torn
- Juice of 1 lemon
- Salt and pepper to taste
Instructions
- Cook Your Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and reserve about 1 cup of pasta water.
- Prep Your Veggies: Wash and chop bell peppers into bite-sized pieces. Slice zucchini and halve cherry tomatoes.
- Sauté Those Flavors: In a large skillet over medium heat, heat olive oil until shimmering. Add minced garlic and sauté until fragrant (about 1 minute). Toss in the chopped bell peppers, zucchini, and cherry tomatoes. Stir-fry until they soften but retain some crunch.
- Combine Everything: Add the cooked pasta to the skillet with the sautéed veggies. Pour in half of the reserved pasta water along with lemon juice. Toss to combine. If needed, add more reserved pasta water for desired sauciness.
- Finish with Freshness: Stir in fresh spinach until wilted. Sprinkle torn basil leaves on top and season with salt and pepper to taste.
- Serve It Up!: Transfer onto plates or bowls and enjoy immediately!
Nutrition
- Serving Size: 1 plate (about 250g)
- Calories: 320
- Sugar: 6g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 0mg
Keywords: Feel free to swap vegetables based on seasonal availability or personal preference. For added texture, consider incorporating nuts or grated cheese.