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Spring Pasta

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A vibrant, flavor-packed Spring Pasta made with fresh vegetables, olive oil, and garlic, celebrating the essence of the season.

Ingredients

Scale
  • 8 oz Pasta (Spaghetti or Penne)
  • 2 tablespoons Olive Oil
  • 1 clove Garlic (minced)
  • 1 Bell Pepper (sliced)
  • 1 Zucchini (sliced)
  • 1 cup Cherry Tomatoes (halved)
  • 1 cup Broccoli Florets
  • 1 Carrot (sliced)
  • Salt and Pepper to taste
  • Fresh Basil for garnish
  • Parmesan Cheese (optional)

Instructions

  1. Cook the Pasta: In a large pot, bring salted water to a boil. Add your choice of pasta and cook according to package instructions until al dente. Reserve about a cup of the pasta water before draining.
  2. Sauté the Veggies: Heat olive oil in a skillet over medium heat. Add minced garlic and sauté for about 30 seconds. Toss in sliced bell pepper, zucchini, carrot, and broccoli, cooking for 5-7 minutes until softened.
  3. Add the Tomatoes: Once the veggies are sautéed, add halved cherry tomatoes, season with salt and pepper, and cook for 2-3 minutes until they begin to burst.
  4. Combine Pasta and Veggies: Add the drained pasta to the skillet. Toss to combine and add reserved pasta water until desired sauce consistency is reached.
  5. Garnish and Serve: Turn off the heat, stir in torn basil leaves, and add grated Parmesan if desired.

Notes

Store leftovers in an airtight container for up to 3 days. Reheat in a skillet with a splash of water or olive oil.

Nutrition

Keywords: Spring Pasta, Vegetarian Pasta, Fresh Vegetables

Find it online: https://basilboard.com/spring-pasta-recipe-2/