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Pasta Primavera (Kruppa)

Pasta Primavera (Kruppa recipe image
This Pasta Primavera is a delightful celebration of fresh vegetables tossed with tender fettuccine and a light, savory garlic-herb oil. The combination of broccoli, cauliflower, artichoke hearts, asparagus, and sweet cherry tomatoes creates a colorful medley that is both nutritious and satisfying. The dish is finished with a sprinkle of sharp Parmesan cheese, adding a rich, salty depth that ties all the flavors together. Perfect for a quick weeknight dinner or a light summer lunch, this recipe highlights the natural sweetness of the produce. Its easy to customize with whatever seasonal vegetables you have on hand, making it a versatile staple for any home cook looking for a healthy yet comforting meal.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 6
Calories: 362.1
Description
This Pasta Primavera is a delightful celebration of fresh vegetables tossed with tender fettuccine and a light, savory garlic-herb oil. The combination of broccoli, cauliflower, artichoke hearts, asparagus, and sweet cherry tomatoes creates a colorful medley that is both nutritious and satisfying. The dish is finished with a sprinkle of sharp Parmesan cheese, adding a rich, salty depth that ties all the flavors together. Perfect for a quick weeknight dinner or a light summer lunch, this recipe highlights the natural sweetness of the produce. Its easy to customize with whatever seasonal vegetables you have on hand, making it a versatile staple for any home cook looking for a healthy yet comforting meal.
Ingredients
  • 1 pound Fettucini
  • 1/4 cup Oil; olive
  • 2 Garlic Cloves; chopped
  • 1/2 teaspoon Oregano
  • 1/2 teaspoon Basil
  • 1 cup Broccoli florets
  • 1 cup Cauliflower florets
  • 1 cup Artichoke hearts
  • 1 cup Asparagus spears; cut in 1"
  • 1 cup Green peppers; chopped
  • 1 cup Cherry tomatoes; halved
  • 1/2 cup Parmesan cheese
Directions
  1. 1
    Bring a large pot of salted water to a rolling boil and cook the fettuccine according to package directions until al dente.
  2. 2
    Reserve 1 cup of the starchy pasta water, then drain the pasta and set aside.
  3. 3
    While the pasta cooks, heat the olive oil in a large skillet over medium heat.
  4. 4
    Add the chopped garlic, oregano, and basil to the skillet and saut for about 1 minute until fragrant, being careful not to burn the garlic.
  5. 5
    Add the broccoli, cauliflower, artichoke hearts, asparagus, green peppers, and cherry tomatoes to the skillet.
  6. 6
    Saut the vegetables for 5-7 minutes until they are tender-crisp and heated through.
  7. 7
    Add the drained pasta to the skillet with the vegetables and toss gently to combine.
  8. 8
    If the mixture seems dry, add the reserved pasta water a little at a time until the desired consistency is reached.
  9. 9
    Remove from heat and toss with the grated Parmesan cheese until evenly distributed.
  10. 10
    Season with salt and black pepper to taste and serve immediately.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 362.1kcal
% Daily Value *
Total Fat 24.6g38%
Saturated Fat 7.7g39%
Cholesterol 26.4mg9%
Sodium 555.5mg24%
Total Carbohydrate 22.4g8%
Dietary Fiber 9.5g38%
Sugars 6.8g
Protein 17.8g36%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: pasta primavera, fettuccine, vegetable pasta, garlic, olive oil, parmesan, broccoli, cauliflower, artichoke hearts, asparagus, cherry tomatoes, green peppers, basil, oregano, vegetarian dinner, easy pasta, spring vegetables, healthy dinner, quick meal, italian inspired
Read it online: https://www.chefs-mate.com/recipe/pasta-primavera-kruppa-2/