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© 2019 Danielle Krupa

Easy Peasy Pasta Primavera


This recipe is:

  1. Easily adaptable to taste and preference

  2. Loaded with veggies

  3. Ready in under 20 minutes

  4. Kid-Friendly

  5. Fresh and seasonal

  6. Vegetarian

  7. Great with gluten-free pasta

Print

Easy Peasy Pasta Primavera

Serves: Serves 4-6

Ingredients

  1. 1 lb. whole-wheat short pasta, such as penne, fusilli or farfalle

  2. ¼ cup extra-virgin olive oil

  3. 1 head broccoli, cut into florets

  4. 1 cup shredded carrots

  5. 1 cup fresh or frozen sweet green peas

  6. Sea salt and freshly ground black pepper

  7. 4 tablespoons butter

  8. 15 cherry tomatoes, halved

  9. ½ cup grated Parmesan cheese, plus more for serving

Instructions

  1. In a large Dutch oven or pot, cook the pasta in boiling salted water until al dente (about 8 minutes). Drain, reserving 1 cup of the cooking liquid. Set pasta aside.

  2. In the same Dutch oven/pot on medium heat, add the evoo. Add the broccoli and carrots, sauté about 5 minutes until cooked through and getting soft. Add the peas, sauté an additional 2 minutes. Season with salt and pepper to taste.

  3. Add the cooked pasta back to the pot with the cooking water and butter until mixed well. Turn off the heat and toss in the tomatoes and parmesan cheese. Divide into bows, sprinkle with additional Parmesan and serve immediately.

3.3.3070

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