Pasta Primavera
Pasta Primavera is a vibrant 30 minute meal that tastes like Spring!
Servings: 6 servings
Ingredients
- 1/2 lb shaped pasta, I used Gemelli, but fusilli or bowties would be great, too.
- 1 cup basil pesto,
- 1 Tbsp olive oil
- 1 cup green beans, cut into 2 inch pieces
- 1 cup slender asparagus, cut into 2 inch pieces
- 1 cup small broccoli florets
- 1 small zucchini, halved and sliced into half moons
- 1 cup pea pods, sliced on the diagonal
- 4 scallions, sliced, both white and green parts
- 1 cup halved cherry tomatoes
- 1/3 cup freshly grated Parmesan cheese, Romano or Asiago will also work.
Instructions
- Cook the pasta to al dente in a pot of heavily salted boiling water.
- Meanwhile, heat olive oil in a large skillet or braising pan and sauté the beans, asparagus, broccoli and zucchini over medium high heat, stirring almost constantly.*I sometimes add a splash of the pasta water to the pan and cover for a minute. The steam helps cook the firmer veggies quickly,
- Add the pea pods and scallions to the pan and continue to cook for a minute or two more.
- When everything is crisp-tender and bright green, toss in the tomatoes and cheese.
- Remove from the heat and add the hot pasta to the pan along with the pesto and give everything a good toss. Add a bit of pasta water if it seems at all dry. I didn't add any salt, but taste for yourself and add if you need it.
- Serve asap with fresh cracked pepper.
Nutrition
Serving: 1 · Calories: 362 kcal · Carbohydrates: 38 g · Protein: 12 g · Fat: 21 g · Saturated Fat: 4 g · Polyunsaturated Fat: 3 g · Monounsaturated Fat: 13 g · Cholesterol: 6 mg · Sodium: 347 mg · Potassium: 437 mg · Fiber: 4 g · Sugar: 5 g · Vitamin A: 1299 IU · Vitamin C: 40 mg · Calcium: 152 mg · Iron: 3 mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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