Pasta Primavera
A quick, healthy, vegetarian pasta dish
- Prep Time: 10 mins
- Cook Time: 15 mins
- Total Time: 25 minutes
- Yield: 4 1x
Ingredients
Scale
- 8 ounces pasta
- 1 cup sliced green beans
- 1 cup broccoli florets
- 1–2 carrots julienned
- 2 tomatoes, diced (about 2 cups)
- 1 clove garlic, minced
- 1 teaspoon fresh oregano (or 1/2 teaspoon dried)
- 1 tablespoon fresh basil or parsley
- 1 teaspoon fresh lemon juice or balsamic vinegar
- 1 tablespoon olive oil
- 1/2 teaspoon salt
Instructions
- Put on a large pot of water to boil the pasta. Stick a lid on it and it will boil faster.
- Combine the tomatoes, garlic, herbs, lemon juice, oil, and salt and let them marry while everything else is happening
- Once the water boils, add the pasta and set a timer for 2 minutes less than the pasta package states
- When the timer ding-a-lings, add the vegetables and cook another 2 minutes.
- Drain the whole mess, but not really well. Leave it a little wet.
- Mix the tomato sauce with the pasta and vegetables
- Add a splash more oil if it seems dry and add some salt if it needs it.
- The End
Notes
Other vegetable combinations to try: raw or steamed asparagus with spring onions and peas; thinly sliced cabbage, radicchio, and baby spinach; cooked artichoke hearts, red onion, black or Kalamata olives; summer squash medley: zucchini, yellow, patty pan squash; roasted eggplant and heirloom tomatoes;
Find it online: https://hilahcooking.com/pasta-primavera-recipe/