Primavera Pasta with Garden Vegetables
Primavera Pasta with Garden Vegetables
Ingredients
For the Pasta
- 12 ounces short pasta, such as penne or rotini
- 1 tablespoon salt, for pasta water
For the Vegetables and Sauce
- 3 tablespoons olive oil
- 1/2 yellow onion, medium, diced
- 4 garlic, cloves, minced
- 2 cups broccoli florets
- 2 carrots, medium, peeled and sliced into 1/4-inch rounds
- 1 red bell pepper, medium, cored and chopped
- 1 zucchini, medium, chopped into 1/2-inch pieces
- 1 pint cherry tomatoes, halved
- 1 cup frozen peas
- 5 ounces fresh spinach, roughly chopped
- 1/2 cup vegetable broth
- 1/2 cup Parmesan cheese, grated, plus more for serving
- 1/4 cup fresh basil, chopped
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
Instructions
- 1
Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package directions until al dente, typically 8 to 10 minutes. Before draining, reserve 1 cup of the pasta cooking water. Drain the pasta and set aside.
⏱️ 12 min - 2
While the pasta cooks, heat the olive oil in a large skillet or Dutch oven over medium heat. Add the diced yellow onion and cook until softened, about 3 to 4 minutes. Add the minced garlic and cook for another 1 minute until fragrant, being careful not to burn it.
⏱️ 5 min - 3
Add the broccoli florets, sliced carrots, and chopped red bell pepper to the skillet. Sauté for 5 to 7 minutes, stirring occasionally, until the vegetables start to become tender-crisp.
⏱️ 7 min - 4
Stir in the chopped zucchini and halved cherry tomatoes. Cook for an additional 3 to 5 minutes, until the zucchini is tender and the tomatoes begin to soften.
⏱️ 5 min - 5
Add the frozen peas, fresh spinach, and vegetable broth to the skillet. Cook, stirring occasionally, until the spinach wilts down completely, about 2 to 3 minutes.
⏱️ 3 min - 6
Add the drained pasta to the skillet with the vegetables. Stir in the grated Parmesan cheese, chopped fresh basil, and chopped fresh parsley. Toss everything together until well combined.
⏱️ 2 min - 7
If the sauce seems too dry, add a few tablespoons of the reserved pasta cooking water at a time until it reaches your desired consistency. Season with 1 teaspoon of salt and 1/2 teaspoon of black pepper. Taste and adjust seasonings as needed.
⏱️ 1 min - 8
Serve immediately, garnished with additional grated Parmesan cheese if desired.
Kitchen Tools
Nutrition Facts (per serving)
Primavera Pasta with Garden Vegetables
Ingredients
For the Pasta
- 12 ounces short pasta, such as penne or rotini
- 1 tablespoon salt, for pasta water
For the Vegetables and Sauce
- 3 tablespoons olive oil
- 1/2 yellow onion, medium, diced
- 4 garlic, cloves, minced
- 2 cups broccoli florets
- 2 carrots, medium, peeled and sliced into 1/4-inch rounds
- 1 red bell pepper, medium, cored and chopped
- 1 zucchini, medium, chopped into 1/2-inch pieces
- 1 pint cherry tomatoes, halved
- 1 cup frozen peas
- 5 ounces fresh spinach, roughly chopped
- 1/2 cup vegetable broth
- 1/2 cup Parmesan cheese, grated, plus more for serving
- 1/4 cup fresh basil, chopped
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
Instructions
- 1
Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package directions until al dente, typically 8 to 10 minutes. Before draining, reserve 1 cup of the pasta cooking water. Drain the pasta and set aside.
⏱️ 12 min - 2
While the pasta cooks, heat the olive oil in a large skillet or Dutch oven over medium heat. Add the diced yellow onion and cook until softened, about 3 to 4 minutes. Add the minced garlic and cook for another 1 minute until fragrant, being careful not to burn it.
⏱️ 5 min - 3
Add the broccoli florets, sliced carrots, and chopped red bell pepper to the skillet. Sauté for 5 to 7 minutes, stirring occasionally, until the vegetables start to become tender-crisp.
⏱️ 7 min - 4
Stir in the chopped zucchini and halved cherry tomatoes. Cook for an additional 3 to 5 minutes, until the zucchini is tender and the tomatoes begin to soften.
⏱️ 5 min - 5
Add the frozen peas, fresh spinach, and vegetable broth to the skillet. Cook, stirring occasionally, until the spinach wilts down completely, about 2 to 3 minutes.
⏱️ 3 min - 6
Add the drained pasta to the skillet with the vegetables. Stir in the grated Parmesan cheese, chopped fresh basil, and chopped fresh parsley. Toss everything together until well combined.
⏱️ 2 min - 7
If the sauce seems too dry, add a few tablespoons of the reserved pasta cooking water at a time until it reaches your desired consistency. Season with 1 teaspoon of salt and 1/2 teaspoon of black pepper. Taste and adjust seasonings as needed.
⏱️ 1 min - 8
Serve immediately, garnished with additional grated Parmesan cheese if desired.