Loaded with a rainbow of springtime vegetables and lots of Parmesan, this garden-fresh pasta primavera is a delicious and healthy spring side dish!
Servings 6 -8 servings
1 lb farfalle pasta or pasta cut of your choice
2 cups fresh broccoli florets
2 cups asparagus spears trimmed and cut into 2-in pieces
1 large sweet pepper diced
1 medium onion diced
4 cloves garlic minced
3 tablespoons olive oil
1 cup fresh spinach roughly chopped
1 cup frozen peas
1 cup cherry tomatoes halved
1/4 cup lemon juice
2 tablespoons minced fresh basil
Salt and pepper to taste
Grated Parmesan cheese for topping
- Cook pasta according to package instructions, reserving 1/2 cup pasta cooking water. Set aside.
- Visit Springtime Veggie Pasta Primavera @ wholeandheavenlyoven.com for full instructions.