Pasta Primavera with Zucchini
This vibrant Pasta Primavera with Zucchini is packed with fresh garden vegetables and is perfect for a healthy, delicious meal.
Equipment
- 1 Large skillet
- 1 Large pot
- 1 Colander
Ingredients
Main Ingredients
- 12 oz pasta of choice e.g., penne or fusilli
- 2 tbsp olive oil
- 2 cloves garlic minced
- 1 zucchini sliced
- 1 red bell pepper sliced
- 1 cup cherry tomatoes halved
- 1 carrot julienned
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- Juice of 1 lemon
Instructions
Preparation
- Wash and slice the zucchini, bell pepper, and carrot. Halve the cherry tomatoes and mince the garlic.
Cooking
- In a large pot, boil salted water and cook the pasta until al dente according to the package instructions. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add garlic and sauté until fragrant. Add zucchini, bell pepper, tomatoes, and carrots, cooking until just tender.
- Add the cooked pasta to the skillet. Sprinkle with Parmesan cheese, salt, and pepper. Toss to combine.
- Squeeze fresh lemon juice over the pasta and toss again to distribute the flavors evenly.
Serving
- Serve hot, garnished with additional Parmesan cheese and fresh basil if desired.
Storage
- Store any leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheat in a skillet over medium heat with a splash of water or broth to keep the pasta moist.
Notes
Pro Tips: Use the freshest vegetables available for the best flavor. Ingredient Substitutions: You can use whole wheat or gluten-free pasta. How to Serve: Garnish with fresh basil and serve with crusty bread. Storage & Freshness: Store leftovers in an airtight container for up to 4 days. Make-Ahead Tips: Prepare the vegetables in advance and store them in the refrigerator until ready to use.