Veggie Primavera Pasta with Garlic (Printable Version)
Seasonal vegetables and pasta tossed in garlic olive oil for a vibrant, satisfying dish.
# What You’ll Need:
→ Main Ingredients
01 - 12 ounces dried pasta
02 - 1 medium zucchini, sliced
03 - 1 bell pepper, sliced
04 - 1 cup cherry tomatoes, halved
05 - 3 cloves garlic, minced
06 - 2 tablespoons olive oil
07 - Parmesan cheese, grated, to serve
08 - Salt and freshly ground black pepper, to taste
# Step-by-Step Guide:
01 - Bring a large pot of salted water to a boil. Add pasta and cook according to package directions until al dente. Drain and reserve a small amount of cooking water.
02 - While pasta cooks, heat olive oil in a large skillet over medium heat. Add zucchini and bell pepper, season with salt and pepper, and sauté for 3 minutes. Add garlic and cherry tomatoes; cook for another 2–3 minutes until vegetables are just tender.
03 - Add cooked pasta to the skillet with vegetables. Toss well to combine, adding a splash of reserved pasta water if needed to create a silky sauce.
04 - Divide pasta among plates and garnish generously with grated Parmesan cheese. Serve immediately.
# Additional Tips::
01 -
- Perfect for using up any seasonal vegetables
- Pantry-friendly and quick to prepare on busy nights
- Light but filling and totally customizable to your tastes
02 -
- Loaded with fiber and vitamins from fresh produce
- Easily doubles or halves to fit your household size
- Can be made dairy-free by skipping the Parmesan and adding toasted nuts
03 -
- Salt your pasta water generously for best flavor
- Sauté the garlic first to fragrance the oil but never walk away from the pan
- Reserve pasta water to bring the dish together and coat every bite