Pasta Primavera
recipe

A colorful and delicious vegetable pasta that brings the flavors of summer to your plate. This recipe is quick and easy to prepare, perfect for busy weeknights.
Preparation Time: 30 minutes
Serving Size: 4 servings

Ingredients:

- 300 g pasta (e.g., spaghetti or fusilli)
- 2 tbsp olive oil
- 1 onion, chopped
- 2 garlic cloves, crushed
- 1 bell pepper, diced
- 1 zucchini, sliced
- 1 carrot, julienned
- 150 g cherry tomatoes, halved
- 100 g peas (fresh or frozen)
- Salt and pepper to taste
- Fresh basil for garnish
- Parmesan cheese (optional)

Instructions:

1. Cook the pasta in salted water according to package instructions until al dente. Drain and reserve a little pasta water.
2. Heat olive oil in a large skillet over medium heat. Add onion and garlic, sautéing until soft.
3. Add bell pepper, zucchini, and carrot to the skillet. Cook for about 5-7 minutes until the vegetables are tender.
4. Stir in cherry tomatoes and peas, mixing well. Cook for a few more minutes.
5. Add the cooked pasta to the skillet. Mix well and add reserved pasta water if needed to keep the mixture moist.
6. Season with salt and pepper to taste. Garnish with fresh basil and serve with Parmesan cheese if desired.
Nutritional Information (per serving):
- Calories: 350 kcal
- Protein: 12 g
- Carbohydrates: 60 g
- Fat: 10 g
- Fiber: 5 g

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