Inspired by the fresh aromas and flavors of spring, the Italians created this iconic pasta dish. My easy version includes garden-fresh vegetables in a delicate herb-infused oil. Try this dish anytime you need a satisfying meal in a hurry. Smart Recipes, European Recipes, Vegetables,Other Recipes, Recipes Vegetables,Other European Pasta Primavera Pasta Primavera Recipe | PT30M Serves 4 Ingredients: 2 Tablespoons Extra-Virgin Olive Oil 2 Large Garlic Cloves 0.66 Teaspoon Lemon Zest 5.25 Cups Water 0.33 Teaspoon Salt 0.66 Pound Fusilli Pasta 1.33 Small Yellow Squash 2 Cups Brocolli Florets 0.66 Medium Orange Bell Pepper 1.33 Cups Cherry Tomatoes 5 Small Green Onions 0.66 Small Bunch Fresh Basil Leaves 0.66 Cup Frozen Peas 0.66 Cup Button Mushrooms 0.25 Cup Parmesan Cheese In a small bowl, combine oil, garlic, and lemon zest. Set aside. In a large saucepan, bring water and salt to a boil. Add pasta and cook for 6 minutes. Add squash, broccoli and bell peppers. Cook until pasta is al dente and veggies are tender about 4 more minutes. Remove saucepan from heat. In a colander, drain pasta and veggies, reserving 1/2 cup of cooking liquid. Add pasta mixture back to the saucepan over medium-high heat and stir in tomatoes, green onions, basil, oil mixture, peas, mushrooms, and reserved cooking liquid. Cook until mixture is hot, about 5 more minutes. Top with Parmesan cheese & serve.

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