Updated Pasta Primavera

About this recipe

Experience the fresh and vibrant flavors of seasonal vegetables combined with al dente pasta in this modern take on Pasta Primavera. Perfect for a quick weeknight dinner or a delightfully light lunch, this dish balances the simplicity of preparation with a gourmet taste.

Ingredients

• 8 ounces whole-grain pasta
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 cup cherry tomatoes, halved
• 1 cup broccoli florets
• 1 cup mixed bell peppers, sliced
• 1 cup zucchini, sliced
• 1 cup yellow squash, sliced
• 1/2 cup sun-dried tomatoes, chopped
• 1/2 cup grated Parmesan cheese
• 1/4 cup fresh basil, chopped
• Salt and pepper to taste

Directions

1. 1

   Bring a large pot of salted water to a boil. Add pasta and cook until al dente. Drain and set aside.

2. 2

   Heat olive oil over medium heat in a large skillet. Add garlic and cook until fragrant, about 1 minute.

3. 3

   Add cherry tomatoes, broccoli, bell peppers, zucchini, and yellow squash. Sauté until vegetables are tender-crisp, about 5-7 minutes.

4. 4

   Stir in sun-dried tomatoes and cook for an additional 2 minutes.

5. 5

   Add cooked pasta to the skillet. Toss with vegetables to combine and heat through, about 2-3 minutes.

6. 6

   Remove from heat. Sprinkle with Parmesan cheese and fresh basil. Season with salt and pepper to taste.

7. 7

   Serve immediately, garnished with additional basil if desired.