Covershot Pasta Primavera
Bright, colorful, and bursting with garden-fresh flavors, Covershot Pasta Primavera is the ultimate celebration of seasonal vegetables and effortless elegance. This quick and easy recipe combines al dente spaghetti or linguine with a medley of sautéed asparagus, cherry tomatoes, zucchini, yellow bell peppers, and baby spinach, all brought together in a light, garlicky olive oil sauce. A sprinkle of Parmesan cheese and fresh basil adds a rich, aromatic finish, while a touch of red pepper flakes lends optional warmth for those who love a little kick. Perfect for weeknight dinners or casual entertaining, this vegetarian pasta recipe comes together in just 45 minutes and pairs beautifully with a crisp white wine or sparkling lemonade. Serve it hot and garnished with extra cheese and basil for a dish as visually stunning as it is delicious.
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Recipe Information
Ingredients
- 12 oz spaghetti or linguine
- 3 tbsp olive oil
- 3 garlic cloves, minced
- 1 cup asparagus, cut into 2-inch pieces
- 1.5 cups cherry tomatoes, halved
- 1 zucchini, sliced into half-moons
- 1 yellow bell pepper, julienned
- 0.75 cup frozen peas, thawed
- 2 cups baby spinach
- 0.25 cup fresh basil leaves, chopped
- 0.5 cup Parmesan cheese, grated
- 0.25 tsp red pepper flakes (optional)
- to taste salt
- to taste black pepper
Instructions
Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta and set aside.
While the pasta cooks, heat the olive oil in a large skillet over medium heat.
Add the minced garlic and sauté for 1 minute, until fragrant but not browned.
Add the asparagus, cherry tomatoes, zucchini, and yellow bell pepper to the skillet. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are tender but still slightly crisp.
Stir in the peas and baby spinach, and cook until the spinach wilts, about 2 minutes.
Reduce the heat to low and add the cooked pasta to the skillet. Toss to combine with the vegetables.
Gradually add the reserved pasta water, a few tablespoons at a time, to create a light sauce. Stir in the fresh basil and grated Parmesan cheese.
Season with salt, black pepper, and red pepper flakes (if using) to taste.
Serve hot, garnished with extra Parmesan and basil if desired. Enjoy your vibrant, fresh Covershot Pasta Primavera!
Nutrition Facts
Calories |
1361 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.2 g | 76% | |
| Saturated Fat | 15.4 g | 77% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 40 mg | 13% | |
| Sodium | 3126 mg | 136% | |
| Total Carbohydrate | 158.7 g | 58% | |
| Dietary Fiber | 26.9 g | 96% | |
| Total Sugars | 25.8 g | ||
| Protein | 55.1 g | 110% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 732 mg | 56% | |
| Iron | 15.4 mg | 86% | |
| Potassium | 2071 mg | 44% | |
*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.
