Ingredients
Scale
- 1 pound pasta (such as penne, farfalle, or fusilli)
- 2 tablespoons olive oil
- 1 clove garlic, minced
- 1 cup broccoli florets
- 1 cup asparagus, cut into 1-inch pieces
- 1 cup sliced carrots
- 1/2 cup frozen peas
- 1/4 cup grated Parmesan cheese
Instructions
- Step 1: Cook the pasta according to package directions until al dente. Reserve about 1 cup of pasta water before draining.
- Step 2: While the pasta is cooking, heat the olive oil in a large skillet or pot over medium heat. Add the garlic and cook until fragrant, about 30 seconds.
- Step 3: Add the broccoli, asparagus, and carrots to the skillet. Cook, stirring occasionally, until the vegetables are tender-crisp, about 5-7 minutes.
- Step 4: Add the frozen peas and cook for another 2 minutes, until heated through.
- Step 5: Add the drained pasta to the skillet with the vegetables. Toss to combine. Add a little pasta water at a time if needed to create a light sauce.
- Step 6: Sprinkle with Parmesan cheese and serve immediately.
Notes
- For best flavor, store leftover Pasta Primavera in an airtight container in the refrigerator and enjoy within 2 days.
- Reheat gently in a skillet with a splash of water or broth to keep the pasta from drying out.
- Serve with a side of crusty bread and a sprinkle of red pepper flakes for a bit of heat.
- Don't overcook the garlic, or it will become bitter; aim for just fragrant before adding the other veggies.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American