Description
Indulge in the vibrant flavors of Best Pasta Primavera, a delightful dish that combines al dente fusilli pasta with a medley of colorful, fresh vegetables. This quick and easy recipe bursts with freshness from zucchini, bell peppers, cherry tomatoes, and garlic, all tossed together in a light lemon broth and topped with grated Parmesan cheese. Perfect for family dinners or entertaining guests, this dish is as nutritious as it is delicious!
Ingredients
Scale
- 8 oz fusilli pasta
- 1 medium zucchini, diced
- 1 cup bell peppers (mixed colors), sliced
- 1 cup cherry tomatoes, halved
- 3 cloves garlic, minced
- 2 tbsp olive oil
- 1 cup low-sodium vegetable broth
- Juice of 1 lemon
- ¼ cup grated Parmesan cheese
Instructions
- 1. Cook the pasta: Bring a large pot of salted water to a boil. Add fusilli and cook until al dente according to package instructions. Drain and set aside.
- 2. Sauté the vegetables: In a large skillet over medium heat, drizzle olive oil. Add minced garlic and sauté for about one minute until fragrant. Toss in diced zucchini and sliced bell peppers; cook until tender-crisp (about 3-4 minutes).
- 3. Add tomatoes: Stir in halved cherry tomatoes and cook for an additional 2-3 minutes until softened.
- 4. Make the sauce: Pour vegetable broth and lemon juice into the skillet. Stir well and let simmer for about five minutes to meld flavors.
- 5. Combine: Add cooked fusilli to the skillet with veggies and sauce. Sprinkle grated Parmesan on top and toss gently until evenly coated.
- 6. Serve: Transfer to plates or bowls, garnishing with extra Parmesan if desired.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate (approx. 300g)
- Calories: 400
- Sugar: 6g
- Sodium: 250mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 10mg