Description
Spring Veggie Pasta is a vibrant and fresh dish that celebrates the bountiful produce of spring, featuring a delightful combination of seasonal vegetables in a light sauce. Perfect for any occasion, this recipe tantalizes your taste buds and rejuvenates your body with colorful flavors and textures.
Ingredients
Scale
- 8 oz pasta of your choice (recommended: penne or farfalle)
- 1 cup of fresh asparagus, chopped
- 1 cup of zucchini, diced
- 1 cup of bell peppers, sliced
- 1 cup of cherry tomatoes, halved
- 2 cloves of garlic, minced
- 3 tablespoons of extra virgin olive oil
- Salt and freshly cracked pepper to taste
- Fresh basil and grated parmesan cheese for garnish
Instructions
- Wash and chop all the spring vegetables into bite-sized pieces.
- In a large pot, bring salted water to a boil and cook the pasta until al dente, reserving a cup of pasta water.
- Sauté minced garlic in olive oil over medium heat for about a minute, then add the vegetables and cook until tender.
- Gently fold in the drained pasta with the sautéed vegetables, adding reserved pasta water if needed to bind the dish.
Notes
- Feel free to substitute with any spring vegetables you have on hand.
- Add fresh lemon juice for a zesty finish.
- Incorporate grilled chicken or chickpeas for a protein boost.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Pasta
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 360 Kcal
- Sugar: 4g
- Sodium: 240mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 5mg