Pasta Primavera

Pasta Primavera is a vibrant pasta dish bursting with the flavors of fresh spring vegetables. This recipe combines al dente pasta with a colorful mix of bell peppers, cherry tomatoes, zucchini, and broccoli. Tossed together in a light lemon garlic sauce, it offers a refreshing taste with a citrusy twist. Perfect for a quick weeknight dinner, the freshness of the vegetables and the zest of the sauce make it a deliciously balanced meal that’s easy to prepare.

Ingredients

• 10 oz spaghetti
• 1 cup cherry tomatoes, halved
• 1 medium zucchini, sliced
• 1 cup broccoli florets
• 1/2 cup bell peppers, sliced
• 2 cloves garlic, minced
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1/4 cup fresh basil, chopped

Instructions

1. Cook the spaghetti in boiling water according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
3. Add the halved cherry tomatoes, sliced zucchini, broccoli florets, and sliced bell peppers to the skillet. Cook for 5-7 minutes, stirring occasionally, until the vegetables are tender-crisp.
4. Add the cooked spaghetti to the skillet. Pour in the lemon juice and sprinkle the chopped fresh basil over the pasta. Toss everything to combine well.
5. Adjust seasoning with salt and pepper to taste. Serve hot, garnished with additional basil leaves if desired.

Keywords: Easy, Vegetable, Healthy, Main Course, Italian

Spice Rack: Salt, Pepper, Garlic Powder, Basil

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