Pasta Primavera
Cook
Prep Time
Total Time
Serves
Ingredients
- 12 ounces pasta (regular or gluten-free)
- 2 tablespoons olive oil
- 1 small onion, thinly sliced
- 3 cloves garlic, minced
- 1 zucchini, sliced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 cup cherry tomatoes, halved
- 1/2 cup asparagus, chopped
- 1/2 teaspoon salt (adjust to taste)
- 1/4 teaspoon black pepper
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes (optional)
- 1 tablespoon lemon juice
- 1/4 cup fresh basil, chopped
- 1/4 cup nutritional yeast (for a cheesy flavor)
Kitchen Tools Needed:
- Large pot
- Skillet
- Strainer
- Wooden spoon or spatula
- Measuring cups and spoons
Steps
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Cook the Pasta: Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain and set aside.
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Sauté the Aromatics: In a large skillet, heat olive oil over medium heat. Add onions and garlic, cooking for 2-3 minutes until fragrant.
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Cook the Vegetables: Add zucchini, bell peppers, asparagus, and cherry tomatoes. Cook for 5-7 minutes, stirring occasionally, until vegetables are tender but still crisp.
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Season the Dish: Stir in salt, black pepper, oregano, and red pepper flakes (if using). Drizzle in lemon juice for brightness.
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Combine with Pasta: Add cooked pasta to the skillet along with the reserved pasta water. Toss to coat the pasta with the veggies and sauce.
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Finish & Serve: Remove from heat and stir in fresh basil and nutritional yeast. Garnish with vegan Parmesan or toasted pine nuts if desired. Serve warm.