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Pasta Primavera

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Print Recipe
Author: Catherine McCord
Prep Time 2 minutes
Cook Time 10 minutes
Total Time 12 minutes

Ingredients  

  • 2 zucchini
  • 2 carrots, peeled
  • 6 asparagus spears
  • 1 small red bell pepper, cored
  • 1 clove garlic, minced
  • 2 tablespoon olive oil
  • 1 teaspoon kosher salt, plus additional for pasta water
  • 1 pound spaghetti
  • 2 tablespoons butter
  • 1/3 cup parmesan cheese, grated

Instructions 

  • Julienne the vegetables with a knife or in a food processor using the shredding blade.
  • Cook pasta according to package directions in salted water.
  • While the pasta cooks, place the olive oil in a sauté pan over medium heat.
  • Sauté the garlic for 1 minute. Add the vegetables and cook for an additional 3-4 minutes. Stir in the salt.
  • Strain the pasta, reserving 1/3 cup of the pasta water. Place the pasta, reserved water, vegetables, butter and Parmesan cheese in a bowl.
  • Toss to combine, and serve.

Nutrition

Calories: 390kcal | Carbohydrates: 64g | Protein: 15g | Fat: 11g | Cholesterol: 15mg | Sodium: 510mg | Fiber: 2g | Sugar: 4g
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