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Pasta Primavera

Pasta Primavera combines al dente pasta with sautéed fresh vegetables like bell peppers, zucchini, and cherry tomatoes, all coated in fragrant garlic and olive oil. The dish’s vibrant colors and tender textures make it a bright, wholesome meal, finished with a sprinkle of Parmesan and lemon zest for added brightness.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4
Course: Main Course
Cuisine: Italian
Calories: 450
Ingredients Equipment Method

Ingredients
  

  • 12 oz pasta (penne, spaghetti, or your choice) preferably a long or short variety
  • 2 tbsp olive oil extra virgin preferred
  • 3 cloves garlic minced
  • 1 bell pepper bell peppers sliced into strips
  • 1 zucchini zucchini sliced into half-moons
  • 1 cup cherry tomatoes halved
  • 1/4 cup Parmesan cheese grated, plus extra for serving
  • 1 tsp lemon zest freshly grated
  • to taste salt and pepper for seasoning

Equipment

  • Large pot
  • Large skillet or sauté pan
  • Chopping board
  • Chef's knife
  • Slotted spoon

Method
 

  1. Bring a large pot of salted water to a boil, then add the pasta. Cook according to package instructions until al dente, then drain and set aside.
  2. While the pasta cooks, heat olive oil in a large skillet over medium heat until shimmering and fragrant.
  3. Add the minced garlic to the hot oil and sauté for about 30 seconds until it becomes fragrant and just begins to turn golden.
  4. Stir in the sliced bell peppers and zucchini, cooking for 5-7 minutes until they soften slightly and start to develop a little color.
  5. Add the halved cherry tomatoes and cook for another 2-3 minutes until they start to burst and release their juices, filling the pan with a bright aroma.
  6. Reduce heat to low and add the cooked pasta to the skillet, tossing everything together to combine and heat through.
  7. Sprinkle the grated Parmesan cheese and lemon zest over the pasta, tossing again to evenly distribute and melt the cheese slightly.
  8. Season with salt and freshly ground black pepper to taste, then give everything a final toss.
  9. Serve the Pasta Primavera hot, garnished with extra Parmesan and a squeeze of lemon if desired.