Loaded with a rainbow of springtime vegetables and lots of Parmesan, this garden-fresh pasta primavera is a delicious and healthy spring side dish!
Prep Time 15minutes
Cook Time 15minutes
Total Time 30minutes
Servings 6-8 servings
1lbfarfalle pastaor pasta cut of your choice
2cupsfresh broccoli florets
2cupsasparagus spearstrimmed and cut into 2-in pieces
1large sweet pepperdiced
1cupfresh spinachroughly chopped
2tablespoonsminced fresh basil
Salt and pepper to taste
Grated Parmesan cheese for topping
Cook pasta according to package instructions, reserving 1/2 cup pasta cooking water. Set aside.
In a large skillet over medium-high heat, saute broccoli, asparagus, pepper, onion, and garlic in olive oil until veggies are just tender, about 7-10 minutes. Stir in spinach, peas, and cherries tomatoes and continue cooking an additional 5 minutes.
Remove cooked veggies from heat and stir in cooked pasta, 1/2 cup reserved pasta cooking water, lemon juice, and basil. Season with salt and pepper to taste and top pasta primavera with grated Parmesan cheese. Serve warm.
Store pasta primavera in refrigerator up to 4 days.