Pasta Primavera
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Unrated
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
4 people
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Course
Main Course
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Cuisine
Italian
Pasta Primavera
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A great summer dish full of summer vegetables
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Ingredients
- 1 pound linguine or other pasta of choice
- ¼ cup olive oil
- 1 tablespoon butter
- 1 small onion quartered and sliced
- 1 large carrot peeled and slicd into half-moons
- 2 cups broccoli cut into small pieces, florets
- 1 medium bell pepper (red, orange or yellow) slice lengthwise into strips
- 6 talks asparagus cut into 1½ inch pices
- 1 medium zucchini sliced into quarters
- 1 medium yellow squash sliced into quarters
- 4 cloves garlic minced
- 1 cup cherry tomato cut in half
- ½ teaspoon oregano dried
- ½ teaspoon basil dried
- ¼ teaspoon onion powder
- ¼ teaspoon garlic powder
- 1 cup water reserved pasta water
- 2 tablespoons lemon juice fresh
- ½ cup Parmesan Cheese freshly grated
- 2 tablespoons parsley chopped, fresh
Instructions
- Bring a large pot of salted water to a boil. Add linguine per instructions on the package. Reserve about 1 cup of pasta water before draining.
- While the pasta is cooking, heat olive oil and butter in a large, deep frying pan over medium-high heat.
- Add the onion and carrot to the pan and sauté for 2 minutes. Next, add the broccoli and pepper and sauté for 2 minutes. Next, add the zucchini, yellow squash, and asparagus, and sauté for 2 minutes. Finally, add garlic, tomatoes, and spices, sautéing another 2 minutes.
- Spoon the cooked vegetables into a large pasta serving bowl. Add the drained cooked pasta, drizzle with the lemon juice, and add salt and pepper to taste. Toss the pasta and vegetables, gradually adding pasta water to help the blend come together and the vegetables to adhere to the pasta. You may not need all the reserved water.
- Add half of the parmesan cheese and parsley and give it another stir. Serve with remaining parmesan on the top and a little finishing olive oil.
Notes
- Buon appetito!
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