Description

Pasta primavera is a vibrant, colorful dish that celebrates the freshness of seasonal vegetables and perfectly cooked pasta. Tossed in a light garlic sauce, it’s an easy yet impressive meal for any occasion—from cozy weeknight dinners to festive gatherings. This delightful recipe will bring joy to your table and smiles to your guests, making every bite a memorable experience.

Ingredients

Scale

8 oz fettuccine pasta
2 tbsp extra virgin olive oil
3 cloves garlic, minced
1 medium zucchini, sliced
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 cup asparagus, cut into pieces
1 cup cherry tomatoes, halved
½ cup freshly grated Parmesan cheese
¼ cup fresh basil, chopped
Salt and pepper to taste

Instructions

Cook the Pasta: Bring a large pot of salted water to boil. Add fettuccine and cook until al dente according to package instructions. Reserve 1 cup of pasta water, then drain.
Sauté the Garlic: In a large skillet over medium heat, warm olive oil. Add minced garlic; sauté until fragrant (about 30 seconds).
Add Vegetables: Stir in zucchini, bell peppers, asparagus, and cherry tomatoes. Sauté for 5-7 minutes until slightly soft but still crisp.
Combine Pasta and Sauce: Add drained pasta to the skillet along with reserved pasta water as needed. Toss gently to combine.
Season Generously: Mix in salt, pepper, and grated Parmesan cheese until evenly distributed.
Add Fresh Basil: Sprinkle chopped basil on top just before serving for added flavor.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Main
Method: Sautéing
Cuisine: Italian

Nutrition

Serving Size: 1 plate (300g)
Calories: 450
Sugar: 5g
Sodium: 350mg
Fat: 15g
Saturated Fat: 4g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 65g
Fiber: 5g
Protein: 12g
Cholesterol: 15mg

Keywords: Feel free to swap vegetables based on your preferences or what’s in season. For added protein, consider mixing in grilled chicken or shrimp. Store leftovers in an airtight container for up to three days; reheat gently with olive oil.