Ingredients
Equipment
Method
- Step 1: Begin by bringing a large pot of salted water to a boil. Add the fettuccine or pasta of your choice and cook according to the package instructions until al dente, usually about 8-10 minutes. Be sure to stir occasionally to prevent sticking. Once cooked, drain the pasta in a colander, but reserve about ½ cup of the pasta water for later use. Set the drained pasta aside.
- Step 2: In a large skillet, heat 2 tablespoons of olive oil over medium heat. Once the oil is hot, add the diced onion and minced garlic. Sauté for about 2-3 minutes, or until the onion becomes translucent and the garlic is fragrant.
- Step 3: Add the sliced bell pepper, sliced zucchini, halved cherry tomatoes, broccoli florets, and cut asparagus to the skillet. Cook for approximately 5-7 minutes, stirring frequently, until the vegetables are tender but still vibrant in color.
- Step 4: Once the vegetables are cooked, season the mixture with salt, pepper, dried oregano, and dried basil. Stir well to combine the flavors. Adjust the seasoning according to your taste preference.
- Step 5: Now, add the drained pasta to the skillet with the sautéed vegetables. Toss gently to combine, ensuring the pasta is well coated with the vegetable mixture. If the dish seems a little dry, add a splash of the reserved pasta water to help bring everything together. Heat through for an additional 2-3 minutes on low heat.
- Step 6: Once everything is heated through, remove the skillet from the heat. Serve the pasta primavera hot on individual plates or a large serving platter. For an extra touch, sprinkle grated Parmesan cheese on top and garnish with fresh basil leaves if desired. Enjoy your colorful and nutritious meal!
Notes
This dish keeps well, making it a great option for meal prep. You can make a large batch and enjoy it throughout the week.