Pasta Primavera

Pasta Primavera is a vibrant vegan dish that celebrates fresh seasonal vegetables tossed with al dente pasta in a light garlic and olive oil sauce. This colorful and nutritious meal is perfect for any occasion, offering a delightful taste of Italy.

Ingredients

• Pasta (spaghetti or fettuccine) - 160 grams
• Olive oil - 2 tablespoons
• Garlic - 2 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 leaves - 10 grams, fresh, chopped
• Salt - to taste
• Black pepper - to taste
• 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.
2. While the pasta is cooking, heat the olive oil in a large skillet over medium heat.
3. Add the minced garlic to the skillet and sauté for about 1 minute until fragrant, being careful not to burn it.
4. Add the sliced zucchini, bell pepper, and carrot to the skillet and cook for about 5-7 minutes until they begin to soften.
5. Stir in the halved cherry tomatoes and fresh spinach, cooking for an additional 2-3 minutes until the spinach wilts.
6. Once the pasta is cooked, reserve 1/2 cup of pasta water and then drain the pasta.
7. Add the cooked pasta to the skillet with the vegetables, tossing to combine. If the mixture seems dry, add a little reserved pasta water.
8. Season with salt, black pepper, fresh basil, and lemon juice. Toss everything together until well mixed.
9. Serve immediately, garnished with additional basil if desired.

Nutrition

• Calories: 320
• Protein: 10 g
• Carbs: 55 g
• Fiber: 8 g
• Sugar: 6 g
• Sodium: 150 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.5 L

Health Benefits

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

Tags