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Pasta Primavera
A light American-Italian pasta tossed through spring vegetables in a garlic and herb sauce. Cooking the vegetables in stages, asparagus before zucchini and tomatoes, is what keeps each one at its own perfect texture rather than turning the whole dish uniformly soft.
Total time
25 min
Prep
10 min
Cook
15 min
Difficulty
easy
Cuisine
American
vegetarian
Ingredients
400gpenne or fusilli
2 cupscherry tomatoes, halved
1zucchini, ribboned or diced
1 cupasparagus, cut into pieces
1yellow pepper, sliced
4 clovesgarlic, sliced
1/2 cupdry white wine
4 tbspolive oil
50gparmesan, grated
fresh basil and parsleygenerous handful
salt and pepperto taste
Instructions
1
Cook pasta until al dente.
2
Sauté garlic in olive oil. Add asparagus and pepper, cook 3 minutes.
3
Add zucchini and tomatoes. Add wine. Cook 3 minutes.
4
Toss with drained pasta, fresh herbs and parmesan.
5
Season and serve immediately.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
Calories
244
Protein
7.9g
Fat
17.7g
Carbs
10.7g
Fiber
3.2g
Sodium
204mg
Reviews
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★★★★★
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