Pasta Primavera

JUMP TO RECIPE

When it comes to pasta primavera, I like to load it with veggies.  Throw in everything you got.  It helps balance out the carbs with healthy veggies.  These are just some of my faves to include in the dish, but you can honestly use whatever veggies you're trying to use up in the fridge.  Fresh peas are a great addition, but I couldn't find any this time of year.  Spinach and yellow squash go nicely as well.  You can never have too many veggies in pasta primavera.  The Pecorino Romano pulls everything together in the end.

Loaded with veggies and nice and light, this pasta primavera's ready in under 30 minutes and doesn't disappoint.

Print

With ImageWithout Image

Pasta Primavera

Yield: 6-8

Prep time: 15 MinCook time: 10 MinTotal time: 25 Min

Loaded with veggies and nice and light, this pasta primavera's ready in under 30 minutes and doesn't disappoint.

Ingredients

• 1 pound pasta
• 6 tablespoons olive oil, divided
• 4 cloves garlic, minced
• 1 red bell pepper, seeds removed and sliced thin
• 1 small head of broccoli, sliced thin
• 1 green zucchini, sliced into quarters
• 1 cup baby bella mushrooms, sliced
• 1 cup asparagus, cut into 1/4 inch rounds
• 1 cup tri-colored cherry tomatoes, sliced in half
• 1 carrot, sliced thin
• Kosher salt, to taste
• Freshly ground black pepper, to taste
• Pecorino Romano cheese, to garnish

Instructions

1. Fill a large pot with water.  Add 1-2 teaspoons salt and bring to a boil.
2. While you’re waiting for it to boil, using another large saucepan, heat 4 tablespoons olive oil over medium heat.  Add the garlic and cook until fragrant, about 1 minute, stirring so that it doesn’t burn.
3. Add the red bell pepper, broccoli, and asparagus and cook for 1 minute.  Add the zucchini and mushrooms.  Cook another minute.  Add the cherry tomatoes and carrots.  Add the remaining 2 tablespoons olive oil.  Season with salt and pepper and cook for another minute.  Turn heat down to low and cook until done but still crunchy, about 5 minutes, stirring every so often.
4. While the veggies are cooking and once your pot of water has boiled, cook the pasta until it’s al dente, about 7 minutes. Drain the pasta when it’s done, reserving ¼ cup of the water.
5. Once the veggies are done, add the pasta and the ¼ cup of the reserved water to the veggies.  Season with salt and pepper and cook for a minute, stirring to combine.
6. To Serve:  Add one serving of pasta to a bowl.  Season with salt and pepper, and top with freshly grated Pecorino Romano cheese.

Notes:

Use whatever leftover veggies you have in the fridge.  Fresh peas, spinach, and yellow squash are all other great options to add.

To cut your carrots very thin, use a vegetable peeler.