Pasta Primavera

 

Vegetarian Pasta Primavera

This vibrant and fresh Pasta Primavera is a delightful vegetarian dish, bursting with colorful spring vegetables and a light, flavorful sauce. It's perfect for Lola, as it features ingredients she enjoys like bell peppers, broccoli, and cauliflower, and contains no mushrooms, eggplant, or cream cheese.

Yields: 4 servings 

Prep time: 20 minutes 

Cook time: 20-25 minutes

Equipment:

• Large pot

• Large skillet (or Dutch oven)

• Colander

• Knife

• Cutting board

• Measuring cups

• Liquid measuring cup

• Measuring spoons

• Spatula

• Mixing spoon

• Tongs

• Serving bowls or plates

Ingredients:

For the Pasta Primavera:

• 12 ounces pasta (such as penne, fusilli, farfalle, or spaghetti)

• 2 tablespoons olive oil

• 3 cloves garlic, minced

• 1 red bell pepper, cut into thin strips or small dice

• 1 yellow bell pepper, cut into thin strips or small dice

• 1 1/2 cups small broccoli florets (Lola likes broccoli)

• 1 1/2 cups small cauliflower florets (Lola likes cauliflower)

• 1 medium zucchini, quartered lengthwise and sliced

• 1 cup cherry tomatoes, halved

• 2 cups fresh spinach

• 1/2 cup vegetable broth

• 2 tablespoons fresh lemon juice

• 1/4 cup chopped fresh basil or parsley

• 1/2 teaspoon salt, or to taste

• 1/4 teaspoon black pepper, or to taste

• Grated Parmesan cheese (optional, ensure vegetarian-friendly)

For Serving (Optional):

• Fresh watercress (for garnish, Lola likes watercress)

• Sriracha, for serving (for Lola!)

Instructions:

Cooking the Pasta:

Step 1.) Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package directions until al dente.

Step 2.) Before draining, reserve 1 cup of the pasta cooking water using a liquid measuring cup.

Step 3.) Drain the cooked pasta thoroughly using a colander. Set aside.

Preparing the Vegetables and Sauce:

Step 4.) Using a knife and cutting board, mince the garlic. Cut the bell peppers into thin strips or small dice. Cut broccoli and cauliflower into small florets. Quarter the zucchini lengthwise and then slice it. Halve the cherry tomatoes. Chop the fresh basil or parsley.

Step 5.) Heat the olive oil in a large skillet over medium heat. Add the minced garlic and bell peppers. Cook, stirring with a spatula, for 3-4 minutes until slightly softened.

Step 6.) Add the broccoli florets and cauliflower florets to the skillet. Continue to cook for another 5-7 minutes, stirring occasionally, until they are tender-crisp.

Step 7.) Stir in the sliced zucchini and halved cherry tomatoes. Cook for 2-3 minutes more until the zucchini is tender-crisp and the tomatoes begin to soften.

Step 8.) Add the fresh spinach to the skillet. Cook, stirring with a spatula, until the spinach wilts down, about 1-2 minutes.

Step 9.) Pour in the vegetable broth and fresh lemon juice. Stir with a mixing spoon to combine and bring to a gentle simmer. Season with salt and black pepper.

Combining and Serving:

Step 10.) Add the drained cooked pasta to the skillet with the vegetables and sauce. Toss everything together using tongs or a mixing spoon until well combined.

Step 11.) If the pasta seems a little dry, add some of the reserved pasta cooking water, a tablespoon at a time, until the sauce reaches your desired consistency.

Step 12.) Stir in the chopped fresh basil or parsley.

Step 13.) Taste the pasta using a spoon and adjust seasonings as needed.

Step 14.) Serve the Vegetarian Pasta Primavera immediately in serving bowls or plates.

Step 15.) Optionally, sprinkle with grated vegetarian Parmesan cheese and garnish with fresh watercress. For Lola, offer sriracha on the side for an extra kick!

Tips for Success:

• Cook the pasta just to al dente, as it will continue to cook slightly when tossed with the hot sauce.

• Don't overcook the vegetables; they should remain tender-crisp for the best primavera texture.

• Reserving pasta water is a great trick to loosen the sauce and help it cling to the noodles if needed.