Description

Spring Pasta Primavera is a vibrant and refreshing dish that captures the essence of the season. Bursting with colorful vegetables, aromatic herbs, and a zesty lemon sauce, this pasta dish is a delightful celebration of fresh flavors.

Ingredients

Scale

8 oz fettuccine pasta
1 cup bell peppers (sliced)
1 cup asparagus (cut into 1-inch pieces)
1 cup zucchini (sliced)
2 tbsp extra virgin olive oil
3 cloves garlic (minced)
1/4 cup fresh basil (chopped)
1/4 cup fresh parsley (chopped)
1/2 cup grated Parmesan cheese
Juice of 1 lemon
Salt and pepper to taste

Instructions

Cook the pasta according to package instructions until al dente. Drain and set aside.
In a large skillet, heat olive oil over medium heat. Sauté minced garlic until fragrant, about 1-2 minutes.
Add sliced bell peppers, asparagus, and zucchini to the skillet. Cook for 4-5 minutes until slightly tender but still crunchy.
Squeeze lemon juice over the vegetables; season with salt and pepper. Stir well.
Combine cooked pasta with the sautéed vegetables in the skillet. Toss to combine, adding reserved pasta water if necessary for desired consistency.
Stir in chopped herbs and grated Parmesan cheese before serving. Enjoy immediately!

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Main
Method: Sautéing
Cuisine: Italian

Nutrition

Serving Size: 1 bowl (approximately 250g)
Calories: 420
Sugar: 4g
Sodium: 310mg
Fat: 18g
Saturated Fat: 5g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 55g
Fiber: 3g
Protein: 13g
Cholesterol: 20mg

Keywords: Feel free to customize with seasonal veggies like peas or cherry tomatoes. For added protein, consider grilled chicken or shrimp. Store leftovers in an airtight container in the fridge for up to three days and reheat gently on the stove.