Description
Pasta Primavera is a vibrant and healthy dish combining crisp garden vegetables with perfectly cooked pasta tossed in a light, flavorful sauce (natural). Ready in about 30 minutes, it offers a fresh, colorful, and nourishing meal suitable for any occasion. This plant-based recipe is versatile, easy to customize, and delivers a bright and zesty taste that delights the senses.
Ingredients
Pasta
- Spaghetti or pasta of choice, 12 oz
Vegetables
- Cherry tomatoes, 1 cup, halved
- Zucchini, 1 medium, thinly sliced
- Yellow squash, 1 medium, thinly sliced
- Bell peppers, 1 cup sliced (mixed colors)
- Fresh asparagus tips, 1 cup
- Garlic cloves, 3, minced
Sauce and Seasonings
- Olive oil (natural), 3 tablespoons
- Lemon juice (natural), 2 tablespoons
- Vegetarian Worcestershire sauce (natural), 1 tablespoon
- Salt, to taste
- Freshly ground black pepper, to taste
Finishing Touches
- Fresh basil leaves, 1/4 cup torn
- Grated plant-based Parmesan (plant-based), 1/4 cup (optional)
Instructions
- Prepare the Vegetables: Wash all vegetables thoroughly. Thinly slice the zucchini, yellow squash, bell peppers, and asparagus tips. Halve the cherry tomatoes and mince the garlic cloves to ensure even cooking and vibrant textures.
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve about 1 cup of pasta water before draining the pasta to use later in the sauce.
- Sauté the Vegetables: Heat olive oil (natural) in a large skillet over medium heat. Add minced garlic and sauté until fragrant but not browned. Add the sliced vegetables and sauté for 4 to 5 minutes until they soften slightly but retain some crunch for the perfect texture contrast.
- Combine Pasta and Sauce: Add the cooked pasta to the skillet with the vegetables. Pour in vegetarian Worcestershire sauce (natural), lemon juice (natural), and a splash of reserved pasta water to loosen the sauce. Toss gently to coat pasta and vegetables evenly in the light, flavorful sauce (natural).
- Final Touches: Season the dish with salt and freshly ground black pepper to taste. Remove from heat, fold in the torn fresh basil leaves, and sprinkle plant-based Parmesan (plant-based) over the top if using. Serve immediately to enjoy maximum freshness and vibrant flavors.
Notes
- Use seasonal vegetables for the freshest flavor and best texture.
- Do not overcook vegetables; keep them slightly crisp for a pleasant contrast with tender pasta.
- Reserve pasta water to help bind the sauce smoothly to the noodles.
- Add fresh herbs like basil at the final step to preserve their aroma and flavor.
- Serve immediately for the best taste and texture of Pasta Primavera.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving (about 1/4 of recipe)
- Calories: 350 kcal
- Sugar: 6 g
- Sodium: 200 mg
- Fat: 12 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 6 g
- Protein: 8 g
- Cholesterol: 0 mg
Keywords: Pasta Primavera, vegetarian pasta, plant-based, healthy pasta recipe, quick dinner, gluten-free pasta, vegan pasta
