Pasta Primavera
A vibrant, fresh pasta dish celebrating seasonal vegetables in a light garlic and olive oil base. Customize with your choice of pasta shape, protein, and whatever produce is at its peak.
Ingredients
Method
Bring a large pot of salted water to a boil. Trim and chop vegetables into bite-sized pieces (uniform size cooks evenly). Mince garlic.
Add pasta to boiling water and cook until 1 minute before al dente (it will finish cooking with the vegetables). Drain and set aside, reserving 1 cup pasta water.
Heat olive oil in a large skillet over medium-high heat. Add garlic and sauté 30 seconds until fragrant.
Add firmer vegetables (broccoli, asparagus, sugar snap peas, zucchini) first; sauté 3–4 minutes. Add tender vegetables (cherry tomatoes, spinach, herbs) and sauté 1–2 minutes more.
Pour in vegetable broth and lemon juice. Add cooked pasta and toss gently. If too dry, add pasta water 1/4 cup at a time. Cook 1–2 minutes until pasta finishes and vegetables are tender-crisp.
Remove from heat. Stir in fresh herbs. Season with salt and pepper. Top with grated Parmesan (if using) and serve immediately.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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