This recipe is:
Easily adaptable to taste and preference
Loaded with veggies
Ready in under 20 minutes
Fresh and seasonal
Great with gluten-free pasta
Easy Peasy Pasta Primavera
Serves: Serves 4-6
1 lb. whole-wheat short pasta, such as penne, fusilli or farfalle
¼ cup extra-virgin olive oil
1 head broccoli, cut into florets
1 cup shredded carrots
1 cup fresh or frozen sweet green peas
Sea salt and freshly ground black pepper
4 tablespoons butter
15 cherry tomatoes, halved
½ cup grated Parmesan cheese, plus more for serving
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.
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.
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.