Ina Garten Pasta Primavera Recipe
If you want a light, fresh and tasty pasta dish, Ina Garten Pasta Primavera Recipe is perfect. This recipe is full of colorful vegetables and simple flavors.
Ingredients
- 12 ounces pasta penne or spaghetti
- 1 tablespoon olive oil
- 1 medium zucchini sliced
- 1 medium yellow squash sliced
- 1 red bell pepper sliced
- 1 cup broccoli florets
- 1 cup asparagus cut into 2-inch pieces
- 2 cloves garlic minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup grated Parmesan cheese
- 1 tablespoon lemon juice
- 2 tablespoons chopped fresh parsley
Instructions
Cook the Pasta
- Boil a large pot of salted water. Cook pasta according to package instructions until tender.
Drain the Pasta
- Drain pasta in a colander and set aside. Keep a small cup of pasta water for later.
Heat Olive Oil
- In a large skillet, heat olive oil over medium heat. Make sure the pan is hot.
Cook Garlic
- Add minced garlic to the skillet. Stir for 30 seconds until fragrant but not brown.
Add Vegetables
- Add zucchini, squash, bell pepper, broccoli and asparagus. Cook until tender-crisp, about 5–7 minutes.
Season Vegetables
- Sprinkle salt and pepper. Stir gently to coat all vegetables evenly.
Combine Pasta and Veggies
- Add cooked pasta to the skillet. Toss well with the vegetables and olive oil.
Add Parmesan and Lemon
- Sprinkle grated Parmesan and lemon juice over pasta. Toss again to combine flavors.
Add Pasta Water if Needed
- If pasta seems dry, add a little reserved pasta water. Stir until creamy and well coated.
Garnish and Serve
- Sprinkle chopped parsley over the pasta. Serve warm in a large serving bowl.
Notes
- Use fresh, seasonal vegetables for the best taste.
- Cut all vegetables into even pieces for uniform cooking.
- Don’t overcook vegetables; keep them crisp-tender.
- Use a good quality olive oil for flavor.
- Toss pasta and vegetables gently to keep texture.