Description
Pasta primavera is a vibrant, fresh dish that celebrates seasonal vegetables and light flavors. With colorful noodles coated in a delicate garlic sauce, this quick recipe is perfect for family dinners or spontaneous gatherings. In just under 30 minutes, you can whip up a plateful of joy that will impress your guests and leave them craving more.
Ingredients
Scale
- 8 oz fettuccine pasta
- 1 cup bell peppers (sliced, mixed colors)
- 1 cup zucchini (sliced or spiralized)
- 1 cup cherry tomatoes (halved)
- 3 cloves garlic (minced)
- 3 tbsp extra virgin olive oil
- ½ cup grated Parmesan cheese
- ¼ cup fresh basil (chopped)
- Salt and pepper to taste
Instructions
- Bring a large pot of salted water to boil. Add fettuccine and cook until al dente according to package instructions. Drain, reserving some pasta water.
- In a large skillet over medium heat, heat olive oil. Sauté minced garlic until fragrant, then add bell peppers and zucchini. Cook until tender-crisp.
- Stir in cherry tomatoes along with salt and pepper, cooking until slightly softened (about 3-4 minutes).
- Gently fold in cooked pasta, adding reserved pasta water as needed for desired consistency.
- Remove from heat and stir in grated Parmesan cheese until melted. Garnish with chopped basil before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate (approximately 300g)
- Calories: 380
- Sugar: 4g
- Sodium: 320mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 15mg