Spaghetti Primavera

This Spaghetti Primavera is a delightful celebration of fresh vegetables, perfect for a light yet satisfying weeknight dinner. The dish features tender spaghetti tossed with sauted broccoli, mushrooms, green peppers, and tomatoes in a simple butter and garlic sauce. Finished with a sprinkle of fresh parsley and sharp Parmesan cheese, it offers a balance of earthy, savory, and slightly sweet flavors. It is an excellent choice for vegetarians or anyone looking to incorporate more veggies into their meal. Quick to prepare and easy to customize with whatever vegetables are in season, this recipe brings a taste of Italian spring to your table without the fuss.

Courses: Main Courses

Difficulty: Intermediate

Calories: 261.8

Description

This Spaghetti Primavera is a delightful celebration of fresh vegetables, perfect for a light yet satisfying weeknight dinner. The dish features tender spaghetti tossed with sauted broccoli, mushrooms, green peppers, and tomatoes in a simple butter and garlic sauce. Finished with a sprinkle of fresh parsley and sharp Parmesan cheese, it offers a balance of earthy, savory, and slightly sweet flavors. It is an excellent choice for vegetarians or anyone looking to incorporate more veggies into their meal. Quick to prepare and easy to customize with whatever vegetables are in season, this recipe brings a taste of Italian spring to your table without the fuss.

Ingredients

6 oz Spaghetti or Spaghettini
1/2 cup Butter
1 cup Sliced fresh mushrooms
1/2 cup Slivered green pepper
1 cup Cooked cut up broccoli
1 cup Diced seeded tomato
1 Clove Garlic, crushed
1/4 cup Chopped onion
2 tbsp Chopped parsley
3/4 tsp Oregano, crushed
To taste Salt and pepper
For serving Grated Parmesan cheese

Directions

1
Cook spaghetti in a large pot of salted boiling water according to package directions until al dente. Drain and set aside, reserving a small amount of pasta water if needed for consistency.
2
Melt butter in a large skillet or frypan over medium heat.
3
Add sliced mushrooms, slivered green pepper, chopped onion, and crushed garlic to the pan. Saut until the vegetables are tender and onions are translucent, about 5-7 minutes.
4
Stir in the cooked broccoli, diced tomatoes, chopped parsley, and crushed oregano. Cook for another 2-3 minutes, stirring occasionally, until heated through.
5
Add the drained spaghetti to the skillet with the vegetable mixture. Toss well to coat the pasta evenly with the butter and vegetables.
6
Season with salt and pepper to taste. If the pasta seems dry, add a splash of reserved pasta water.
7
Serve immediately, sprinkling each portion with grated Parmesan cheese.

Nutrition Facts

Amount Per Serving
Calories 261.8kcal

% Daily Value *
Total Fat 24.8g39%
Saturated Fat 15.3g77%
Cholesterol 64.5mg22%
Sodium 217.6mg10%
Total Carbohydrate 9.2g4%
Dietary Fiber 3.0g12%
Sugars 3.6g
Protein 4.3g9%

* 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

Preparation: Ensure broccoli is pre-cooked (blanched or steamed) before adding it to the pan to ensure it is tender but still crisp.

Variations: Feel free to substitute other seasonal vegetables such as zucchini, bell peppers, or spinach for a different flavor profile.

Storage: 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 milk to restore creaminess.

Tip: For a richer sauce, you can add a splash of heavy cream or olive oil along with the butter.

Read it online: https://www.chefs-mate.com/recipe/spaghetti-primavera/