Pasta Primavera

Hi there, food lover! 👋 Ready to toss together something bright, colorful, and bursting with garden-fresh flavor? 🌸🍝 Today, we’re preparing the delightful Pasta Primavera — a dish that celebrates the simple joy of fresh vegetables and perfectly cooked pasta in a light, flavorful sauce. 🌿🍋

Originating in the 1970s, Pasta Primavera quickly became a symbol of freshness and healthful eating. “Primavera” means spring in Italian, and this recipe truly lives up to its name — it’s a joyful mix of crisp-tender veggies, vibrant herbs, and a touch of Parmesan or olive oil for that signature Italian richness. Traditionally, the sauce is light — often made from olive oil, garlic, and a splash of cream or broth — allowing the natural sweetness of the vegetables to shine through.

Perfect for weeknight dinners, picnics, or elegant gatherings, this dish brings sunshine to your table any time of year. 🌞 It’s versatile too — you can use whatever veggies are in season or already in your fridge! So, grab your pan, roll up your sleeves, and let’s make this wholesome, vibrant, and utterly delicious Pasta Primavera together. 🍆🥕🍅

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Ingredients

For the Pasta:

• 12 oz (340 g) pasta (penne, fettuccine, or spaghetti)
• Salt, for the pasta water

For the Vegetables:

• 2 tbsp olive oil
• 1 small onion, thinly sliced
• 2 garlic cloves, minced
• 1 red bell pepper, sliced
• 1 small zucchini, sliced into half-moons
• 1 small yellow squash, sliced
• 1 cup broccoli florets
• 1 cup cherry tomatoes, halved
• ½ cup peas (fresh or frozen)
• Salt and pepper, to taste

For the Sauce:

• ½ cup vegetable or chicken broth
• ¼ cup heavy cream (optional)
• ¼ cup grated Parmesan cheese (or nutritional yeast for dairy-free)
• 2 tbsp lemon juice
• 2 tbsp chopped fresh basil or parsley

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Step-by-Step Directions

1. Cook the Pasta:
   Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Reserve ½ cup of pasta water, then drain and set aside. 🍝
2. Sauté the Vegetables:
   In a large skillet or sauté pan, heat olive oil over medium heat. Add the onion and garlic; cook for 1–2 minutes until fragrant.
3. Add the Colorful Veggies:
   Add the bell pepper, zucchini, yellow squash, and broccoli. Sauté for 5–6 minutes until just tender but still bright and crisp. 🌈
4. Add Tomatoes and Peas:
   Stir in cherry tomatoes and peas, cooking another 2–3 minutes until everything is vibrant and lightly softened.
5. Make the Sauce:
   Pour in the broth and cream (if using), stirring gently to combine. Let it simmer for 2–3 minutes. Add the drained pasta and toss everything together.
6. Finish and Flavor:
   Stir in lemon juice and grated Parmesan, adding a splash of reserved pasta water if needed to loosen the sauce. Season with salt and pepper to taste.
7. Serve and Garnish:
   Transfer to a serving bowl and top with fresh basil or parsley. Add extra Parmesan and a drizzle of olive oil if desired. Serve warm and enjoy this garden-fresh classic! 🌿🍋

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Nutritional Information

⏰ Prep Time: 10 minutes
🔥 Cooking Time: 20 minutes
⏳ Total Time: 30 minutes
🍽️ Servings: 4

⚡ Calories per serving: 365 kcal
💪 Protein: 14 g
🥑 Fat: 11 g
🍞 Carbohydrates: 54 g
🧂 Sodium: 260 mg
🌾 Fiber: 6 g
🍬 Sugar: 7 g

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Bon appétit and happy cooking! 👩🍳🍽️