Description
Whip up a vibrant Pasta Primavera! Al dente short pasta meets crisp-tender broccoli and sweet bell pepper, infused with fragrant garlic.
Ingredients
Scale
- 8 ounces short pasta (like penne or fusilli)
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 cup broccoli florets
- 1 medium red bell pepper, chopped
- 1 medium zucchini, chopped
- 1 cup cherry tomatoes, halved
- 1/2 cup vegetable broth (or reserved pasta water)
Instructions
- Step 1: Cook pasta according to package directions until al dente. Before draining, reserve about 1 cup of the starchy pasta water. Drain the pasta and set aside. Meanwhile, prepare all vegetables as listed.
- Step 2: Heat olive oil in a large skillet or non-stick pan over medium heat. Add the minced garlic, broccoli florets, and chopped red bell pepper. Sauté for 5-7 minutes, until the broccoli is crisp-tender.
- Step 3: Add the chopped zucchini and halved cherry tomatoes to the skillet. Cook for an additional 3-4 minutes, stirring occasionally, until the zucchini is slightly softened.
- Step 4: Pour in the vegetable broth (or 1/2 cup of the reserved pasta water) and bring to a gentle simmer, scraping up any browned bits from the bottom of the pan.
- Step 5: Add the drained cooked pasta to the skillet with the vegetables. Toss everything together well, ensuring the pasta is coated with the sauce and vegetables. Season with salt and black pepper to taste before serving.
Notes
- Store any leftovers in an airtight container in the refrigerator for up to 3 days, ensuring your delicious veggies stay fresh.
- When reheating, add a small splash of extra vegetable broth or water and warm gently on the stovetop or in the microwave to bring the sauce back to life and prevent the pasta from drying out.
- For an extra pop of flavor and freshness, serve your primavera garnished with a sprinkle of fresh basil or a light dusting of grated Parmesan cheese.
- Remember that reserved starchy pasta water is key; it helps create a beautifully emulsified and cohesive sauce that perfectly coats every noodle and vegetable in the pan.
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Sodium: 380mg
- Fat: 12g
- Saturated Fat: 2.5g
- Trans Fat: 0g
- Protein: 7g