Spring Vegetable Pasta Primavera
A light and flavorful pasta dish packed with fresh spring vegetables, perfect for a healthy and satisfying meal.
Equipment
- 1 Large pot For boiling pasta
- 1 Large skillet For sautéing vegetables
Ingredients
Pasta
- 1 pound Pasta such as linguine or fettuccine
Vegetables
- 1 cup Asparagus cut into 1-inch pieces
- 1 cup Peas fresh or frozen
- 0.5 cup Cherry tomatoes halved
- 0.25 cup Spring onions chopped
Other
- 2 cloves Garlic minced
- 0.25 cup Olive oil extra virgin
- 0.25 cup Grated Parmesan cheese optional
- Salt and pepper to taste
Instructions
- Cook the pasta according to package directions until al dente. Reserve 1 cup of pasta water before draining.
- While the pasta is cooking, heat olive oil in a large skillet over medium heat. Add garlic and cook for 30 seconds until fragrant. Add asparagus, peas, cherry tomatoes, and spring onions. Cook for 5-7 minutes, or until vegetables are tender-crisp.1 pound Pasta, 1 cup Asparagus, 1 cup Peas, 0.5 cup Cherry tomatoes
- Add the cooked pasta to the skillet with the vegetables. Toss to combine. Add pasta water, a little at a time, until the sauce reaches your desired consistency. Season with salt and pepper to taste. Serve immediately, garnished with Parmesan cheese, if desired.1 pound Pasta, 0.25 cup Spring onions
Notes
Feel free to substitute other vegetables based on your preference and what's in season.