Spring Vegetable Pasta
This vibrant Spring Vegetable Pasta is a delightful blend of fresh veggies and herbs, perfect for embracing the warm season with every colorful bite.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves 4
- Category: Main
- Method: Sautéing
- Cuisine: Italian
Ingredients
Scale
- 8 oz penne pasta
- 2 tbsp extra virgin olive oil
- 3 cloves garlic, minced
- 1 cup asparagus, trimmed and cut into 2-inch pieces
- 1 cup cherry tomatoes, halved
- 1 cup bell peppers, sliced (any color)
- 1 cup peas (fresh or frozen)
- 1/4 cup fresh basil leaves, torn
- 1/4 cup grated Parmesan cheese
Instructions
- Prepare your ingredients: chop all vegetables and mince the garlic.
- Boil the pasta: In a large pot of salted water, cook penne according to package instructions until al dente.
- Sauté garlic: In a large skillet over medium heat, add olive oil and minced garlic. Sauté for about 1 minute until fragrant.
- Add vegetables: Start with asparagus; sauté for 3-4 minutes before adding bell peppers and cherry tomatoes.
- Toss in peas: Stir occasionally for another few minutes until veggies are tender but still vibrant.
- Combine everything: Drain the pasta (reserve some cooking water) and add it to the skillet. Toss with vegetables, adding reserved pasta water as needed.
- Serve: Sprinkle with torn basil leaves and grated Parmesan cheese before enjoying.
Notes
- Feel free to swap any vegetables based on what you have available or what’s in season.
- To make it vegan, simply omit the Parmesan cheese and consider using nutritional yeast instead.
Nutrition
- Serving Size: 1 plate (250g)
- Calories: 350
- Sugar: 6g
- Sodium: 200mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 5mg
Find it online: https://svetb.com/easy-spring-vegetable-pasta-recipe/