Vegetable Pasta Primavera

Vegetable Pasta Primavera is a vibrant and colorful dish showcasing seasonal vegetables tossed with al dente pasta and a light, flavorful sauce. This dish is perfect for a quick weeknight dinner or a light side dish at gatherings.

Ingredients

• Pasta (spaghetti or fettuccine) - 160 grams
• Olive oil - 2 tablespoons
• Garlic (minced) - 2 cloves
• Zucchini (sliced) - 1 medium
• Bell pepper (sliced, any color) - 1 medium
• Carrot (julienned) - 1 medium
• Cherry tomatoes (halved) - 150 grams
• Spinach leaves - 100 grams
• Parmesan cheese (grated) - 30 grams
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Basil (fresh, chopped) - 2 tablespoons
• Lemon juice - 1 tablespoon

Steps

1. Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. Drain and set aside, reserving 1/2 cup of pasta water.
2. In a large skillet, heat the olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.
3. Add sliced zucchini, bell pepper, and julienned carrot to the skillet. Sauté for 5-7 minutes until the vegetables are tender but still crisp.
4. Stir in the halved cherry tomatoes and spinach leaves, cooking for an additional 2-3 minutes until the spinach wilts.
5. Add the cooked pasta to the skillet, along with the reserved pasta water, salt, black pepper, chopped basil, and lemon juice. Toss everything together until well combined and heated through.
6. Remove from heat and sprinkle with grated Parmesan cheese before serving.

Nutrition

• Calories: 350
• Protein: 12 g
• Carbs: 55 g
• Fiber: 5 g
• Sugar: 5 g
• Sodium: 250 mg
• Cholesterol: 10 mg
• Total Fat: 12 g
• Saturated Fat: 2 g
• Unsaturated Fat: 10 g
• Water: 0.5 L

Health Benefits

• Rich in vitamins and minerals from a variety of colorful vegetables.
• High in fiber, promoting digestive health.

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