Easy Pasta Primavera

A plate of Pasta Primavera with tomatoes, asparagus, peas, and onions, served with a side dressing and lemon on a light background.

Ingredients:

  • 3 cups short pasta (penne, rotini, fusilli, etc.)
  • 2 tablespoons olive oil
  • 3 garlic cloves, minced
  • 2 cups grape or cherry tomatoes, halved
  • 1 zucchini, sliced in half moons
  • 1 bunch asparagus, trimmed
  • 1 cup peas
  • ½ red onion, sliced
  • ½ cup Parmesan cheese, grated
  • 1 lemon, zested and juiced
  • 1 teaspoon red pepper flakes
  • Fresh basil leaves

Directions:

  • Make the pasta according to package directions, set aside.
  • Heat a big skillet to medium heat and add the olive oil, add all the veggies, cook until tender – just a couple of minutes.
  • In a big bowl, add the pasta, veggies, cheese, lemon zest and juice, and red pepper flakes. Season with salt and pepper.
  • Serve with fresh basil leaves.

*This recipe is easy to customize! Don’t have asparagus? Swap it for broccoli florets. Don't enjoy zucchini? Try sliced mushrooms or bell peppers. Feel free to swap the cheese for one you prefer as well!

**Frozen vegetables can be used if you don't have any fresh, just keep in mind they won't need to cook as long!

This recipe is courtesy of www.splashoftaste.com