Description
Spring Vegetable Pasta is a vibrant celebration of seasonal flavors that will invigorate your taste buds. Bursting with fresh asparagus, sweet cherry tomatoes, and tender zucchini, this dish is perfect for any occasion.
Ingredients
Scale
- 8 oz whole wheat or gluten-free pasta
- 1 cup asparagus, trimmed and cut into 2-inch pieces
- 1 cup cherry tomatoes, halved
- 1 medium zucchini, thinly sliced
- ½ cup fresh basil leaves
- 3 cloves garlic, minced
- 3 tbsp extra virgin olive oil
- ¼ cup grated Parmesan cheese
- Salt and pepper to taste
Instructions
- Cook the Pasta: Boil salted water in a large pot. Add pasta and cook until al dente according to package instructions. Reserve ½ cup of pasta water before draining.
- Sauté the Vegetables: In a large skillet over medium heat, heat olive oil. Add minced garlic and sauté until fragrant. Toss in asparagus, zucchini, and cherry tomatoes; cook until tender yet crisp.
- Combine: Season vegetables with salt and pepper. Mix in cooked pasta and fresh basil leaves, adding reserved pasta water as needed to bind.
- Finish with Cheese: Stir in grated Parmesan while the mixture is warm until creamy.
- Serve: Plate the pasta beautifully and enjoy!
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate (approx. 300g)
- Calories: 420
- Sugar: 4g
- Sodium: 250mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 6g
- Protein: 15g
- Cholesterol: 10mg