Easy Pasta Primavera Recipe
This pasta primavera recipe is a plethora of fresh vegetables tossed in a garlic and oil sauce and cooked al dente pasta.
Servings: 6 servings
Calories: 386kcal
Equipment
- 1 pot
- 1 strainer
- 1 cutting board
- 1 frying pan
Ingredients
- 1 cup broccoli florets
- 1 cup fresh baby spinach
- 1 cup brussel sprouts trimmed and sliced in half
- 1 large carrot thinly sliced
- 3 garlic cloves thinly sliced
- 4 tablespoon oil avocado or olive oil
- 1 lb pasta
- salt
- pepper
- 1 tablespoon parmesan cheese
Instructions
- Prep a pot of water and bring to a boil. Boil the pasta of choice according to package instructions and drain. Set aside.
- In a large frying pan, heat oil and garlic until fragrant. Add in the carrots, brussel sprouts, broccoli, and begin to let the vegetables sweat. Cover for 5-7 minutes.
- Once the vegetables begin to soften, add in the spinach and cover again.
- Add in a little more oil or even water to deglaze the pan and let the vegetables steam/simmer.
- After another 7-8 minutes of cooking, uncover the pot and add a little salt, pepper, and parmesan cheese.
- Pour the vegetables over the pasta and stir to combine. Serve warm.
Notes
Add in the Thicker Veggies First - Broccoli will take longer to soften then spinach or zucchini, so layer in the veggies starting with the thickest ones like broccoli or even carrots. Let them soften first, then add in the others.
Nutrition
Calories: 386kcal | Carbohydrates: 61g | Protein: 11g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.04g | Cholesterol: 1mg | Sodium: 39mg | Potassium: 347mg | Fiber: 4g | Sugar: 3g | Vitamin A: 2685IU | Vitamin C: 29mg | Calcium: 51mg | Iron: 2mg
