Pasta primavera
Pasta primavera, from above
VegUnited States

Pasta primavera

Every spring vegetable in the market, tossed with pasta and parmesan. Colour therapy.

30 minTime
20 gProtein each
mildSpice
Springtime pasta1 chapter · 1 min read

Make it your way

Grandma's wayItalian American, born in New York.
The original
537kcalsame
20 gproteinsame
7 gfibresame
30minutessame

Pasta primavera.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Pasta350 g penne or farfalle
Broccoli1 cup florets
Zucchini (courgette, baby marrow)1, sliced
Red bell pepper (red capsicum, red pepper)1, sliced
Green peas¾ cup
Tomato10 cherry tomatoes, halved
Olive oil2 tbsp
Butter1½ tbsp
Garlic3 cloves
Lemonzest of 1
Parmesan½ cup, grated
Basil leavesa handful
Saltto taste

Method

4 steps
  1. 1Boil pasta in salted water; add broccoli and peas for the last 3 minutes.
  2. 2Saute garlic, zucchini and pepper in oil on high for 3 minutes.
  3. 3Add tomatoes, then drained pasta and veg, butter, zest and a ladle of water. Toss.
  4. 4Finish with parmesan and basil.
Serve it like this

Serve in a big white bowl so the colours show, with parmesan and basil on top and lemon wedges alongside.

Sign up free to cook this

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Make it a meal

What goes with Pasta primavera: a bread or rice, a side, something to drink and something sweet.

Bread or rice Pizza bianca40 min
Bread or rice Risotto alla zucca45 min
On the side Marinara sauce35 min
On the side Peperonata40 min
A little snack Garlic bread20 min
To drink Virgin bellini8 min
Something sweet Panna cotta20 min
Sign up to send it to your cook