Capellini Primavera
Bring the vibrant flavors of Italy to your table with this enticing Capellini Primavera recipe, a light and colorful pasta dish perfect for weeknight dinners or casual entertaining. Delicate angel hair pasta is tossed in a fragrant garlic-infused olive oil and adorned with a medley of fresh, crisp vegetables, including zucchini, bell pepper, carrots, cherry tomatoes, and baby spinach. A touch of red chili flakes adds optional heat, while a sprinkle of grated Parmesan and fragrant fresh basil lend a savory, herbaceous finish. Ready in just 30 minutes, this easy-to-make dish is as healthy as it is elegant, offering a beautiful balance of flavors and textures. Ideal for vegetarians or as a side for your favorite protein, this primavera pasta is a celebration of seasonal ingredients that's sure to impress.
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Recipe Information
Ingredients
- 12 oz capellini (angel hair pasta)
- 3 tbsp olive oil
- 4 cloves garlic, minced
- 1 small zucchini, sliced into half-moons
- 1 yellow bell pepper, julienned
- 1 medium carrot, julienned
- 1.5 cups cherry tomatoes, halved
- 2 cups baby spinach
- 0.5 tsp red chili flakes (optional)
- 0.5 cup Parmesan cheese, grated
- 0.25 cup fresh basil leaves, chopped
- 1 tsp kosher salt
- 0.5 tsp black pepper, freshly ground
Instructions
Bring a large pot of salted water to a boil. Cook the capellini pasta according to the package instructions until al dente. Drain and set aside, reserving 1/2 cup of the pasta water.
Heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
Add the sliced zucchini, bell pepper, and carrot to the skillet. Cook for 5-6 minutes, stirring occasionally, until the vegetables are tender but still slightly crisp.
Stir in the cherry tomatoes and cook for another 2 minutes, allowing them to soften slightly.
Add the baby spinach and cook for 1-2 minutes, just until wilted.
Sprinkle in the red chili flakes (if using), kosher salt, and black pepper. Mix well to combine.
Add the cooked capellini to the skillet, tossing gently to coat the pasta in the garlic-infused olive oil and vegetables.
If the pasta seems dry, add a bit of the reserved pasta water, a tablespoon at a time, until the desired consistency is reached.
Remove the skillet from heat and stir in the grated Parmesan cheese and chopped fresh basil leaves.
Serve immediately, garnished with additional Parmesan and basil if desired.
Nutrition Facts
Calories |
1185 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.7 g | 74% | |
| Saturated Fat | 15.2 g | 76% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 40 mg | 13% | |
| Sodium | 1384 mg | 60% | |
| Total Carbohydrate | 134.6 g | 49% | |
| Dietary Fiber | 15.6 g | 56% | |
| Total Sugars | 18.0 g | ||
| Protein | 41.7 g | 83% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 677 mg | 52% | |
| Iron | 10.4 mg | 58% | |
| Potassium | 1550 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
