Vegan Pasta Primavera

Vegan Pasta Primavera is a vibrant and colorful dish featuring fresh seasonal vegetables tossed with pasta in a light garlic and olive oil sauce. This delightful and nutritious meal is not only satisfying but also showcases the best of plant-based cooking.

Ingredients

• Pasta (spaghetti or penne) - 200 grams
• Olive oil - 2 tablespoons
• Garlic - 3 cloves, minced
• Zucchini - 1 medium, sliced
• Bell pepper (red or yellow) - 1 medium, sliced
• Carrot - 1 medium, julienned
• Cherry tomatoes - 200 grams, halved
• Spinach - 100 grams, fresh
• Basil - 1/4 cup, fresh, chopped
• Lemon juice - 2 tablespoons
• Salt - to taste
• Black pepper - to taste

Steps

1. Cook the pasta according to package instructions in a large pot of salted boiling water until al dente. Drain and set aside.
2. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
3. Add the sliced zucchini, bell pepper, and carrot to the skillet. Cook for about 5-7 minutes, stirring occasionally, until the vegetables are tender.
4. Stir in the cherry tomatoes and fresh spinach. Cook for an additional 2-3 minutes until the spinach wilts and the tomatoes soften.
5. Add the cooked pasta to the skillet with the vegetables. Pour in the lemon juice, and sprinkle with salt, black pepper, and chopped basil. Toss everything together until well combined.
6. Serve immediately, garnished with additional basil if desired.

Nutrition

• Calories: 350
• Protein: 10 g
• Carbs: 60 g
• Fiber: 8 g
• Sugar: 5 g
• Sodium: 150 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.2 L

Health Benefits

• Rich in vitamins and minerals from fresh vegetables.
• High in dietary fiber, promoting digestive health.

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