Pasta Primavera

🛒 Ingredients

• Pasta (e.g., penne, fusilli) 80 g · 280 kcal
• Olive oil 20 g · 176 kcal
• Garlic, minced 10 g · 15 kcal
• Broccoli florets 50 g · 17 kcal
• Asparagus spears, cut 50 g · 10 kcal
• Bell pepper (any color), diced 50 g · 15 kcal
• Zucchini, diced 50 g · 9 kcal
• Cherry tomatoes, halved 50 g · 9 kcal
• Green peas (frozen) 30 g · 24 kcal
• Vegetable broth 50 g · 5 kcal
• Parmesan cheese, grated 15 g · 60 kcal
• Fresh basil or parsley, chopped 5 g · 2 kcal

👨‍🍳 Instructions

1. Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente.
2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add minced garlic and cook for 1 minute until fragrant.
3. Add broccoli, asparagus, bell pepper, and zucchini to the skillet. Sauté for 5-7 minutes until vegetables are tender-crisp.
4. Stir in cherry tomatoes, green peas, and vegetable broth. Simmer for 2-3 minutes to warm through and combine flavors.
5. Drain the cooked pasta, reserving about 1/2 cup of pasta water. Add the pasta to the skillet with the vegetables.
6. Toss everything together. If the sauce seems too dry, add a splash of the reserved pasta water to reach desired consistency.
7. Serve immediately, garnished with fresh basil or parsley and grated Parmesan cheese.