Spring Vegetable Pasta
A vibrant and nutritious dish featuring seasonal vegetables tossed with pasta, perfect for a light meal.
Equipment
- large pot
- large skillet
Ingredients
Pasta and Base Ingredients
- 8 oz pasta Choose your favorite type, such as spaghetti, penne, or fusilli.
- 2 tablespoons olive oil For sautéing the vegetables.
- 1 small onion Finely chopped.
- 2 cloves garlic Minced.
- 1 cup asparagus Trimmed and cut into 1-inch pieces.
- 1 cup cherry tomatoes Halved.
- 1 cup peas Fresh or frozen.
- 1 medium zucchini Sliced.
- salt and pepper To taste.
- 1/2 teaspoon red pepper flakes Optional, for heat.
- 1/4 cup fresh basil Chopped.
- 1/4 cup grated parmesan cheese Optional, for garnish.
Instructions
- Boil the pasta in salted water according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
- In a large skillet, heat olive oil over medium heat. Sauté the onion for 3-4 minutes until translucent, then add garlic and cook for another minute.
- Add asparagus, cherry tomatoes, peas, and zucchini to the skillet. Season with salt, pepper, and red pepper flakes. Sauté for 5-7 minutes until vegetables are tender but vibrant.
- Combine the cooked pasta with the sautéed vegetables in the skillet. Toss gently, adding reserved pasta water as needed to create a light sauce. Stir in fresh basil and adjust seasoning.
- Serve hot, garnished with grated parmesan cheese if desired.
Notes
Use fresh, seasonal vegetables for the best flavor and nutrition. Adjust the recipe based on available ingredients.