Easy Pasta Primavera
Pasta Primavera is a classic Italian American recipe that's loaded with spring vegetables. It has a light and fresh sauce and is the perfect break from heavier winter foods!
Servings: 4
Ingredients
- 8 ounces uncooked pasta
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 sliced zucchini
- ½ cup frozen peas
- ½ bell pepper
- 5 ounces halved cherry tomatoes
- 1 carrot cut into ribbons
- 3 minced cloves garlic
- 1 teaspoon fresh lemon juice
- ½ teaspoon Italian seasoning
- 1 tablespoon sliced fresh basil
- ½ cup freshly grated parmesan cheese
- salt and pepper to taste
Instructions
- Prep the ingredients and cook the 8 ounces uncooked pasta according to the package directions. Add the 2 tablespoons butter and 1 tablespoon olive oil to a skillet over medium-high heat.
- Once the pan is hot, add the 1 sliced zucchini, ½ cup frozen peas, ½ bell pepper , 5 ounces halved cherry tomatoes, 1 carrot cut into ribbons, and 3 minced cloves garlic and cook, stirring often, for about 5 minutes until the vegetables are tender-crisp.
- Stir in the 1 teaspoon fresh lemon juice, ½ teaspoon Italian seasoning, 1 tablespoon sliced fresh basil, and 1 tablespoon of the pasta water.
- Drain the pasta, add it to the pan, and toss. Just before serving, stir in the ½ cup freshly grated parmesan cheese. Season with salt and pepper to taste as needed.
Notes
- Feel free to swap out any veggies you don't like. This is a very forgiving recipe!
Nutrition
Calories: 384kcal | Carbohydrates: 52g | Protein: 14g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 24mg | Sodium: 269mg | Potassium: 484mg | Fiber: 4g | Sugar: 6g | Vitamin A: 3727IU | Vitamin C: 45mg | Calcium: 193mg | Iron: 2mg
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