Pasta Primavera

Pasta Primavera is a colorful and nutritious dish that celebrates the abundance of fresh vegetables of the spring season. Here is the recipe:

Ingredients

• 350 g of pasta, such as farfalle or penne
• 1 zucchini
• 1 carrot
• 1 yellow or red bell pepper
• 100 g of green asparagus
• 100 g of fresh or frozen peas
• 1 small onion or shallot
• 2 cloves of garlic
• 10 cherry tomatoes, cut in half
• Extra virgin olive oil
• Salt and pepper to taste
• Fresh basil or aromatic herbs of choice
• Grated Parmesan cheese (optional)

Preparation

1. Wash and cut the vegetables into small, uniform pieces to ensure even cooking.

2. In a large pan or wok, heat the extra virgin olive oil and briefly sauté the garlic and finely chopped onion or shallot.

3. Add the carrots and bell peppers and cook for a few minutes.

4. Add the zucchini and asparagus and continue cooking, stirring occasionally. Add the peas and cherry tomatoes towards the end to keep them slightly crunchy.

5. Cook the pasta in plenty of salted water according to the package instructions until it is al dente.

6. Drain the pasta and add it to the vegetables in the pan, mix well over medium heat to flavor everything.

7. Adjust with salt and pepper and garnish with fresh basil or chosen herbs.

8. Serve hot and, if desired, with a sprinkle of Parmesan.

This dish is a great way to enjoy a variety of vegetables in a single, delicious meal. Enjoy your meal!