Pasta Primavera

Name: Pasta Primavera
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: American
Ingredients: 400g penne or fusilli; 2 cups cherry tomatoes, halved; 1 zucchini, ribboned or diced; 1 cup asparagus, cut into pieces; 1 yellow pepper, sliced; 4 cloves garlic, sliced; 1/2 cup dry white wine; 4 tbsp olive oil; 50g parmesan, grated; fresh basil and parsley generous handful; salt and pepper to taste

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

Cook pasta until al dente.

Sauté garlic in olive oil. Add asparagus and pepper, cook 3 minutes.

Add zucchini and tomatoes. Add wine. Cook 3 minutes.

Toss with drained pasta, fresh herbs and parmesan.

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

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