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Spring Pasta

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A vibrant and fresh pasta dish filled with seasonal vegetables, embodying the essence of spring.

Ingredients

Scale
  • 8 oz pasta (e.g., fettuccine or linguine)
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1 cup cherry tomatoes, halved
  • 1 bell pepper, sliced
  • 1 zucchini, sliced
  • 1 cup broccoli florets
  • 1 cup asparagus, chopped
  • Salt and pepper to taste
  • Fresh basil, for garnish
  • Parmesan cheese, for serving (optional)

Instructions

  1. Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add pasta and cook according to package instructions until al dente. Drain and set aside, reserving a cup of pasta water.
  2. Sauté the Garlic: In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for about one minute until fragrant.
  3. Add the Fresh Vegetables: Toss in cherry tomatoes, bell pepper, zucchini, broccoli, and asparagus. Sauté for about 5-7 minutes until vegetables are crisp-tender.
  4. Season it Right: Sprinkle salt and pepper to taste over the vegetables.
  5. Mix in the Pasta: Toss drained pasta into the skillet with the vegetables, adding reserved pasta water if needed.
  6. Garnish and Serve: Plate the pasta, garnish with torn basil leaves, and sprinkle Parmesan cheese if desired. Serve warm.

Notes

Prep vegetables in advance for quicker cooking. You can substitute seasonal vegetables as needed.

Nutrition

Find it online: https://www.spiritsdrink.com/spring-pasta/