Pasta Primavera
Pasta Primavera is a quick Italian pasta dish: about 25 minutes from start to finish, for 4 servings. It is built around farfalle, zucchini and bell pepper. The cooking is mostly sautéing. It is vegetarian. It is on the lighter side, at about 380 calories and 14 g of protein per serving.
- Total time
- 25 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 380 kcal
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Ingredients
For 4 servings
- 400 gfarfalle
- 1zucchini
- 1bell pepper
- 200 gcherry tomatoes
- 200 gasparagus
- 3 clovesgarlic
- 3 tbspolive oil
- 50 gParmesan
- 8 leavesfresh basil
Instructions
- Dice the zucchini and bell pepper into bite-sized pieces. Trim the asparagus and cut into 2-inch pieces. Halve the cherry tomatoes.
- Cook the farfalle in salted boiling water until al dente. Reserve 1 cup of pasta water and drain.
- Heat olive oil in a large skillet over medium-high heat. Saute the zucchini, bell pepper, and asparagus for 5 minutes. Add the minced garlic and cherry tomatoes, cooking 2 more minutes.
- Add the farfalle to the skillet with the vegetables. Toss with pasta water and grated Parmesan to create a light sauce.
- Tear the fresh basil over the pasta and serve with extra Parmesan on the side.
Nutrition per serving
- Calories
- 380 kcal
- Protein
- 14 g
- Fat
- 12 g
- Carbs
- 54 g
Approximate values for one serving.
About this recipe
- Cuisine: Italian, American
- Dish type: Pasta
- Diet: vegetarian
- In cookbook: Pasta Night
