Pasta Primavera With Roasted Red Peppers

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Servings: 6 Difficulty: Intermediate
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A vibrant, vegetable-forward pasta dish featuring sweet roasted peppers and crisp asparagus in a light garlic olive oil sauce.
Pasta Primavera With Roasted Red Peppers recipe image

This Pasta Primavera with Roasted Red Peppers is a fresh, colorful, and satisfying weeknight meal that highlights the natural sweetness of seasonal vegetables. The dish combines tender asparagus spears and sweet, smoky roasted red peppers with al dente pasta, tossed in a simple yet flavorful sauce of olive oil and minced garlic. It’s light enough for a spring dinner but hearty enough to satisfy the whole family. Perfect for vegans and those looking for a quick, healthy option, this recipe comes together in under 30 minutes. The vibrant colors and clean flavors make it an excellent choice for entertaining or a relaxed family dinner. Serve it garnished with fresh herbs for an extra pop of freshness.

Pasta Primavera With Roasted Red Peppers recipe image
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Pasta Primavera With Roasted Red Peppers

Author: chefs-mate Cooking Method: , , Cuisine: Courses:
Difficulty: Intermediate
Servings: 6 Calories: 145.4

Description

This Pasta Primavera with Roasted Red Peppers is a fresh, colorful, and satisfying weeknight meal that highlights the natural sweetness of seasonal vegetables. The dish combines tender asparagus spears and sweet, smoky roasted red peppers with al dente pasta, tossed in a simple yet flavorful sauce of olive oil and minced garlic. It&# 226;ÂÂs light enough for a spring dinner but hearty enough to satisfy the whole family. Perfect for vegans and those looking for a quick, healthy option, this recipe comes together in under 30 minutes. The vibrant colors and clean flavors make it an excellent choice for entertaining or a relaxed family dinner. Serve it garnished with fresh herbs for an extra pop of freshness.

Ingredients

Directions

  1. Roast the red peppers until charred and skin blistered, then peel, seed, and chop them into bite-sized pieces.
  2. Trim the woody ends off the asparagus and cut the spears into 2-inch pieces.
  3. Bring a large pot of salted water to a boil and cook your pasta according to package directions until al dente.
  4. While the pasta cooks, heat olive oil in a large skillet over medium heat.
  5. Add the chopped roasted red peppers and asparagus to the skillet and sauté for 3-4 minutes until tender-crisp.
  6. Stir in the minced garlic and cook for another 30 seconds until fragrant.
  7. Drain the pasta, reserving 1/2 cup of pasta water, and add the hot pasta to the skillet with the vegetables.
  8. Toss everything together, adding a splash of reserved pasta water if needed to create a light sauce that coats the pasta.
  9. Season with salt and pepper to taste, then serve immediately.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 145.4kcal
% Daily Value *
Total Fat 11.7g18%
Saturated Fat 1.6g8%
Cholesterol 0.0mg0%
Sodium 5.3mg1%
Total Carbohydrate 9.7g4%
Dietary Fiber 4.3g18%
Sugars 5.3g
Protein 3.2g7%

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

Note

For best results, use fresh asparagus when in season. If using frozen asparagus, thaw and pat dry before sautéing.

You can use jarred roasted red peppers to save time; just drain and rinse them before chopping.

This dish is naturally vegan and gluten-free if you use gluten-free pasta.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of water or olive oil.

Add a squeeze of fresh lemon juice or a sprinkle of nutritional yeast for extra flavor depth.

Keywords: pasta, primavera, roasted red peppers, asparagus, vegan, vegetarian, garlic, olive oil, quick dinner, healthy, spring, vegetable pasta, easy recipe, family meal, gluten-free option, fresh vegetables
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