Pasta Primavera
Ingredients:
For the Pasta:
12 ounces pasta (such as penne, fusilli, or farfalle)
Salt, for pasta water
For the Vegetables:
1 tablespoon olive oil
1 cup cherry tomatoes, halved
1 cup asparagus, trimmed and cut into bite-sized pieces
1 cup bell peppers, thinly sliced (red, yellow, or orange)
1 cup zucchini, sliced into half-moons
1 cup broccoli florets
2 cloves garlic, minced
1/4 cup grated Parmesan cheese
Fresh basil, chopped (for garnish)
Salt and pepper, to taste
For the Sauce:
1/4 cup olive oil
1/4 cup white wine (or vegetable broth)
1/2 teaspoon dried Italian herbs (such as oregano and basil)
1/2 teaspoon lemon zest
1 tablespoon lemon juice
Instructions:
Cook the Pasta:
ADVERTISEMENT
