Pasta primavera
Enjoy a refreshing and vibrant Pasta Primavera! Made with tender asparagus, zucchini, and peas, and tossed in a fragrant blend of olive oil, lemon zest, and fresh parsley. Topped with grated parmesan and spearmint for a zesty finish. A perfect, light, and flavorful meal!
- 13 Mar 2024
- Cook time 10 min
- Prep time 15 min
- 4 Servings
- 10 Ingredients
Pasta primavera is a delightful and vibrant dish that celebrates the bounty of fresh vegetables. It's a perfect recipe for a light and healthy meal that's bursting with flavor and color. This recipe combines tender asparagus, zucchini, and peas with a touch of lemon zest and juice, fresh parsley, and spearmint, all tossed with cooked pasta and finished with grated parmesan cheese. It's a simple yet elegant dish that can be enjoyed any time of the year.
Ingredients:
Instructions:
- Asparagus: Trim the woody ends off the asparagus, then cut into 1-2 inch pieces.
- Zucchini: Cut the zucchini into thin, half-moon slices.
- Peas: Thaw if using frozen peas or rinse if using fresh peas.
- In a large pot of boiling salted water, cook the pasta according to package instructions until al dente.
- About 2 minutes before the pasta is done, add the asparagus and peas to the pot.
- Drain the pasta and vegetables together, reserving about 1 cup of the pasta cooking water.
- While the pasta is cooking, heat 1/4 cup of the olive oil in a large skillet over medium heat.
- Add the zucchini slices and sauté until they are just tender and starting to brown, about 5-7 minutes. Season lightly with salt and pepper.
- In the same skillet, add the drained pasta and vegetables.
- Add the remaining olive oil, lemon zest, lemon juice, chopped parsley, and spearmint leaves. Toss everything to combine well.
- If the mixture seems dry, gradually add some of the reserved pasta cooking water until the desired consistency is reached.
- Stir in half of the grated Parmesan cheese. Season to taste with salt and pepper.
- Transfer to serving bowls and sprinkle the remaining Parmesan cheese on top.
- Garnish with extra chopped parsley and a drizzle of olive oil, if desired. Serve immediately.
Tips:
- Use fresh, high-quality vegetables to enhance the flavor of the dish.
- Don't overcook the vegetables; they should be tender but still slightly crisp to retain their vibrant color and nutrients.
- Salt the pasta water generously to add flavor to the pasta.
- Reserve a cup of pasta cooking water before draining the pasta; you can use it to adjust the consistency of the sauce if needed.
- Mix in the parmesan cheese while the pasta is still hot so it melts perfectly into the dish.
- Feel free to customize the vegetables based on what's in season or what you have on hand.
By following these cooking steps and tips, you can create a delicious and refreshing Pasta Primavera that is sure to impress. This dish not only looks beautiful but also tastes amazing, bringing the fresh flavors of spring and summer to your table. Enjoy your homemade Pasta Primavera with family and friends!
| Nutrition Facts | |
|---|---|
| Serving Size | 360 grams |
| Energy | |
| Calories 460kcal | 18% |
| Protein | |
| Protein 22g | 15% |
| Carbohydrates | |
| Carbohydrates 80g | 22% |
| Fiber 7g | 18% |
| Sugar 8g | 8% |
| Fat | |
| Fat 27g | 32% |
| Saturated 6g | 21% |
| Cholesterol 18mg | - |
| Vitamins | |
| Vitamin A 140ug | 15% |
| Choline 50mg | 9% |
| Vitamin B1 1.02mg | 85% |
| Vitamin B2 0.66mg | 51% |
| Vitamin B3 8mg | 49% |
| Vitamin B6 0.42mg | 24% |
| Vitamin B9 290ug | 74% |
| Vitamin B12 0.27ug | 11% |
| Vitamin C 33mg | 35% |
| Vitamin E 1.32mg | 9% |
| Vitamin K 110ug | 91% |
| Minerals | |
| Calcium, Ca 240mg | 19% |
| Copper, Cu 0.50mg | 0% |
| Iron, Fe 6mg | 52% |
| Magnesium, Mg 90mg | 22% |
| Phosphorus, P 400mg | 32% |
| Potassium, K 770mg | 23% |
| Selenium, Se 66ug | 115% |
| Sodium, Na 390mg | 26% |
| Zinc, Zn 3.09mg | 28% |
| Water | |
| Water 220g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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