Pasta Primavera Recipe
Ingredients:
12 oz (340g) pasta (linguine, spaghetti, or penne works well)
1 tablespoon olive oil
1/2 small red onion, thinly sliced
1 bell pepper (any color), sliced
1 medium zucchini, sliced into half-moons
1 cup cherry tomatoes, halved
1 cup broccoli florets
1/2 cup frozen peas (optional)
2 cloves garlic, minced
1/4 cup chicken or vegetable broth (or pasta water)
1/4 cup grated Parmesan cheese (optional)
Salt and freshly ground black pepper, to taste
Fresh basil or parsley, for garnish
Red pepper flakes (optional, for some heat)
Instructions:
1. Cook the Pasta:
Bring a large pot of salted water to a boil and cook the pasta according to the package instructions until al dente. Reserve about 1/2 cup of pasta water before draining. Drain and set aside.
2. Sauté the Vegetables:
While the pasta is cooking, heat olive oil in a large skillet over medium heat.
Add the sliced red onion and bell pepper. Sauté for about 2-3 minutes until slightly softened.
Add the zucchini, broccoli, and peas (if using), and cook for another 5-7 minutes, stirring occasionally until the vegetables are tender but still vibrant.
3. Add the Garlic:
Add the minced garlic to the skillet and cook for about 1 minute, until fragrant.
4. Combine Pasta and Vegetables:
Add the cooked pasta to the skillet with the vegetables. Toss to combine.
Pour in the reserved pasta water or chicken/vegetable broth to help create a light sauce that coats the pasta and vegetables.
5. Season and Serve:
Season with salt and pepper to taste. If desired, sprinkle with Parmesan cheese and toss again.
Garnish with fresh basil or parsley and red pepper flakes for a little heat (if you like).
6. Serve:
Serve warm as a side dish or main course