This light and refreshing Pasta Primavera celebrates the best of the season with crisp-tender broccoli, zucchini, and mushrooms sautéed in fragrant garlic and olive oil. The dish is simple yet elegant, relying on the natural sweetness of fresh vegetables and the bright pop of dried basil to create a harmonious flavor profile. Tossed with perfectly cooked thin spaghetti and a touch of Parmesan cheese, it offers a satisfying texture that is both comforting and healthy. Ideal for a quick weeknight dinner or a light lunch, this recipe is versatile enough to accommodate whatever produce is fresh at your market. ItâÂÂs a delightful way to enjoy a wholesome, vegetable-forward meal that feels indulgent without being heavy.
Pasta Primavera
Description
This light and refreshing Pasta Primavera celebrates the best of the season with crisp-tender broccoli, zucchini, and mushrooms saut&# 195;©ed in fragrant garlic and olive oil. The dish is simple yet elegant, relying on the natural sweetness of fresh vegetables and the bright pop of dried basil to create a harmonious flavor profile. Tossed with perfectly cooked thin spaghetti and a touch of Parmesan cheese, it offers a satisfying texture that is both comforting and healthy. Ideal for a quick weeknight dinner or a light lunch, this recipe is versatile enough to accommodate whatever produce is fresh at your market. ItâÂÂs a delightful way to enjoy a wholesome, vegetable-forward meal that feels indulgent without being heavy.Ingredients
Directions
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Bring a large pot of salted water to a boil. Cook the thin spaghetti according to package instructions until al dente. Just before draining, reserve about 1/2 cup of pasta water.
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Meanwhile, wash broccoli and cut into small, bite-sized florets. In a small saucepan, bring a small amount of water to a boil and cook the broccoli until crisp-tender. Drain well.
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Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the peeled and crushed garlic cloves and sauté for about 1 minute until fragrant, being careful not to burn.
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Add the thinly sliced zucchini to the skillet and cook for 3-4 minutes until slightly browned and tender-crisp.
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Add the sliced mushrooms to the skillet and cook until tender and any released liquid has evaporated.
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Add the cooked broccoli to the skillet with the zucchini and mushrooms. Stir in the dried basil, salt, and coarse black pepper. Toss to combine.
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Drain the cooked spaghetti and return it to the pot. Add 2 tablespoons of water, the remaining 1 tablespoon of olive oil, and the grated Parmesan cheese.
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Add the vegetable mixture to the pot with the pasta. Toss gently until everything is evenly coated and heated through.
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If the pasta seems dry, add a splash more reserved pasta water to create a light sauce. Serve immediately.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 196.5kcal
- % Daily Value *
- Total Fat 1.7g3%
- Saturated Fat 0.3g2%
- Cholesterol 0.0mg0%
- Sodium 1.5mg1%
- Total Carbohydrate 37.5g13%
- Dietary Fiber 2.7g11%
- Sugars 0.8g
- Protein 7.5g15%
* 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
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of water to restore moisture.
Variations: For a lighter version, steam the vegetables instead of sautéing them in oil. You can also sauté the vegetables in sugar-free white grape juice for added flavor without the fat.
Substitutions: Feel free to substitute other seasonal vegetables such as eggplant, red or green sweet peppers, green beans, onions, snow peas, or cherry tomatoes. Add chopped tomatoes after the other ingredients are cooked for a fresh burst of acidity.
Dietary Note: This recipe is naturally vegan if you omit the Parmesan cheese or use a vegan alternative. It is also diabetic-friendly due to its high vegetable content and moderate carbohydrate load.
