Veggie Pasta Primavera

Loaded with a rainbow of vegetables and lots of Parmesan cheese, this garden-fresh pasta primavera is a delicious and healthy dish sure to satisfy your hungry crew of beach combers.

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Veggie Pasta Primavera

Loaded with a rainbow of vegetables and lots of Parmesan cheese, this garden-fresh pasta primavera is a delicious and healthy dish sure to satisfy your hungry crew of beach combers.

1 lb farfalle pasta
2 cups fresh broccoli florets
2 cups asparagus spears, trimmed and cut into 2-in pieces
1 large sweet pepper, diced
1 medium onion, diced
4 cloves garlic, minced
3 tablespoons olive oil
1 cup fresh spinach, roughly chopped
1 cup frozen peas
1 cup cherry tomatoes, halved
1/4 cup lemon juice
2 tablespoons minced 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.

Serves: 4-6