Pasta Primavera: A Vegetarian Twist on an Italian Classic
Pasta Primavera: A Vegetarian Twist on an Italian Classic
Pasta Primavera, which translates to "Spring Pasta," is a delightful and vibrant dish that embodies the essence of spring with its fresh and colorful ingredients. This vegetarian version puts a modern twist on the classic Italian recipe, showcasing the vibrant flavors of seasonal vegetables and the simplicity of a light, yet flavorful sauce. Perfect for those who love Italian cuisine and are looking to add a healthy, plant-based meal to their repertoire.
Ingredients
- 1 pound of pasta (fettuccine, linguine, or any long pasta)
- 3 tablespoons olive oil
- 2 cloves garlic, minced
- 1 onion, finely chopped
- 2 bell peppers (red and yellow), sliced
- 2 cups broccoli florets
- 1 cup cherry tomatoes, halved
- 1 cup fresh spinach leaves
- 1/2 cup grated Parmesan cheese (optional)
- Salt and pepper, to taste
- Fresh basil leaves, for garnish
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the minced garlic and chopped onion, sautéing for about 3 minutes until the onion is softened.
- Add the sliced bell peppers to the skillet and cook for another 5 minutes, stirring occasionally.
- Increase the heat to medium-high and add the broccoli florets to the skillet. Cook for about 4-5 minutes until the broccoli is tender but still crisp.
- Add the cherry tomatoes and spinach leaves to the skillet, cooking for another 2-3 minutes until the tomatoes are softened and the spinach is wilted.
- Season the vegetables with salt and pepper to taste.
- Reduce the heat to low and add the cooked pasta to the skillet, tossing to combine the pasta with the vegetables and ensuring it's evenly coated with the flavors.
- If using, sprinkle the grated Parmesan cheese over the pasta and vegetables, tossing to combine.
- Remove the skillet from the heat and garnish the pasta with fresh basil leaves.
- Serve immediately, with additional Parmesan cheese and basil on the side if desired.
Recipe Notes
This recipe is highly customizable. Feel free to use any vegetables that are in season or that you prefer. Zucchini, asparagus, and mushrooms are all excellent additions to this dish.
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For a gluten-free option, choose a gluten-free pasta variety to suit your dietary needs.
Instead of Parmesan, you can use a different hard cheese like Pecorino Romano or a vegetarian-friendly cheese alternative.
Nutrition Facts (Per Serving)
Calories: 550
Total Fat: 14g
Saturated Fat: 2.5g
Cholesterol: 5mg
Sodium: 480mg
Total Carbohydrates: 87g
Dietary Fiber: 6g
Protein: 22g
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