Description
Pasta Primavera is a vibrant, refreshing Italian dish that captures the essence of summer on your plate. Featuring tender fettuccine pasta tossed with an array of seasonal vegetables like bell peppers, zucchini, and asparagus, this recipe is both easy to prepare and bursting with flavor. Drizzled with high-quality olive oil and topped with Parmesan cheese, each bite is a delightful celebration of fresh ingredients. Perfect for casual dinners or elegant gatherings, Pasta Primavera is sure to impress your guests and tantalize their taste buds.
Ingredients
- 8 oz fettuccine pasta
- 2 tbsp extra virgin olive oil
- 1 cup bell peppers (sliced)
- 1 cup zucchini (sliced)
- 1 cup cherry tomatoes (halved)
- 1 cup asparagus (cut into 1-inch pieces)
- 3 garlic cloves (minced)
- ½ cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh basil or parsley for garnish
Instructions
- In a large pot of salted water, cook the fettuccine according to package instructions until al dente. Drain, reserving about ½ cup of pasta water.
- In a large skillet over medium heat, add olive oil and minced garlic. Sauté for about a minute before adding sliced bell peppers, zucchini, cherry tomatoes, and asparagus. Cook until vegetables are tender yet crisp (about 5 minutes).
- Add the drained pasta to the skillet with vegetables. Gradually mix in reserved pasta water until desired consistency is achieved.
- Sprinkle grated Parmesan cheese over the mixture and season with salt and pepper. Toss well to combine.
- Serve topped with fresh basil or parsley and an extra drizzle of olive oil if desired.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Boiling/Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate (approx. 300g)
- Calories: 450
- Sugar: 6g
- Sodium: 350mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 10mg
Keywords: Customize by incorporating your favorite vegetables or proteins such as grilled chicken or shrimp. For a lighter version, use whole-grain or gluten-free pasta. Store leftovers in an airtight container in the fridge for up to three days.