Pasta Primavera
May 1, 2024
Prep Time
15 minutes
Cook Time
20 minutes
Total Time
35 minutes
Notes
The best part of this dish is that you could essentially add whatever vegetables you like. Some additional vegetables you Amy want to include are mushrooms, zucchini, squash, broccoli, spinach, green beans, carrots, artichoke hearts, and sound-dried tomatoes.
Ingredients
- * 1 pound penne pasta
- * 6 cloves garlic, minced
- * 1/3 cup olive oil, divided
- * 1 bell pepper, thinly sliced
- * 1 cup asparagus, cut into bite-sized pieces
- * 1 cup cherry tomatoes, halved
- * 1 cup peas (fresh or frozen)
- * 1/4 cup fresh basil leaves, chopped
- * Zest of 1 lemon
- * Salt and black pepper to taste
- * Grated Pecorino Romano cheese for serving
Instructions
- 1. Cook the penne pasta according to package instructions until al dente. Drain, reserving about 1/2 cup of pasta water, and set aside.
- 2. In a large skillet, heat half of olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
- 3. Add the sliced bell pepper and asparagus to the skillet. Cook for 3-4 minutes until slightly softened.
- 4. Drizzle the remaining olive oil over the vegetables and add the halved cherry tomatoes and peas. Cook for another 3-4 minutes until the vegetables are tender but still vibrant.
- 5. Stir in the chopped basil and lemon zest, then season with salt and black pepper to taste.
- 6. Add the cooked penne pasta to the skillet and toss everything together until well coated in the olive oil and vegetable mixture. If the mixture seems too dry, add a splash of reserved pasta water to loosen it up.
- 7. Serve the Pasta Primavera hot, garnished with grated Pecorino Romano cheese.
