Pasta Primavera – Spring Vegetable Pasta
Pasta primavera can typically have any vegetable in it, but we more often see vegetables that retain their crispness. I have used whatever vegetables I had in hand along with prepared Marinara sauce.
Servings: 4 people
Calories: 571kcal
Equipment
- pan
- spatula
- Dish
Ingredients
- 1 small Onion finely chopped
- 2 cloves Garlic minced
- 1 Red bell pepper sliced thin
- 1 ½ cups Broccoli florets removed
- 10 stalk Asparagus cut into 1 inch pieces
- 2 cups Prepared marinara or tomato sauce
- 1 lb Pasta I used penne
- 2 teaspoon Crushed red peppers adjust based on your spice level
- to taste Salt
- 2 tablespoon Olive oil
- for garnish Parmesan cheese optional
Instructions
- In a wide pan, heat the oil and then sauté the garlic for 10 seconds. Now add the onions and sauté until golden brown.
- Add the red bell peppers, broccoli florets and asparagus and give it a stir. Add little salt just for the vegetables and cook it until the vegetables are just tender and still have a crunch to it.
- Now add the prepared marinara sauce or tomato sauce along with crushed red peppers and simmer for 10 minutes until the flavors combines.
- Meanwhile, bring a large pot of water to boil. Salt the boiling water and then cook the pasta until al dente. Drain and keep it aside.
- Once the sauce is ready, add the pasta to the sauce and mix gently.
- Serve immediately with parmesan cheese as garnish.
Nutrition
Calories: 571kcal | Carbohydrates: 103g | Protein: 19g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Sodium: 1078mg | Potassium: 555mg | Fiber: 9g | Sugar: 14g | Vitamin A: 2544IU | Vitamin C: 75mg | Calcium: 62mg | Iron: 4mg