Pasta Primavera

Here’s a light and fresh recipe for Pasta Primavera:

Ingredients:

• 12 oz pasta (penne, fettuccine, or spaghetti)
• 1 zucchini, sliced
• 1 yellow squash, sliced
• 1 red bell pepper, thinly sliced
• 1 carrot, julienned
• 1 cup cherry tomatoes, halved
• 1/2 cup peas (fresh or frozen)
• 2 cloves garlic, minced
• 3 tbsp olive oil
• 1/4 cup Parmesan cheese, grated
• 1/4 cup heavy cream (optional for a creamier sauce)
• Juice of 1 lemon
• 1/4 cup fresh basil, chopped
• Salt and pepper to taste
• Red pepper flakes (optional for a bit of heat)

Instructions:

1. Cook the pasta according to package instructions. Drain and reserve about 1/2 cup of pasta water. Set the pasta aside.
2. While the pasta is cooking, heat 2 tbsp olive oil in a large skillet over medium heat. Add the garlic and cook for about 1 minute until fragrant.
3. Add the zucchini, yellow squash, bell pepper, and carrot to the skillet. Stir-fry for about 5-7 minutes until the vegetables are tender but still slightly crisp.
4. Add the peas and cherry tomatoes to the skillet, and cook for another 2-3 minutes until the tomatoes soften slightly.
5. Toss in the cooked pasta, along with the reserved pasta water if needed to loosen the sauce. Drizzle the remaining 1 tbsp of olive oil and add the lemon juice for brightness.
6. If you want a creamier sauce, stir in the heavy cream at this stage and cook for an additional 2-3 minutes.
7. Season with salt, pepper, and red pepper flakes (if using). Remove from heat and stir in the Parmesan cheese and fresh basil.
8. Serve the Pasta Primavera hot, with extra Parmesan cheese on top if desired.

This colorful and vibrant Pasta Primavera is perfect for a fresh and healthy meal!