Pasta Primavera, which requires only one pot to prepare
6 servings
30 minutes
Pasta Primavera is the embodiment of freshness and vibrant flavors of Italian cuisine. The name 'Primavera' translates from Italian to 'spring,' and this recipe truly resembles a spring garden filled with colorful vegetables. Light olive oil combined with aromatic garlic and lemon zest adds freshness to the dish, while sweet peppers, pumpkin, and broccoli contribute richness and a crunchy texture. Juicy fusilli pasta perfectly holds the sauce, enveloping each piece in a light basil aroma. The simplicity of one-pot preparation makes this dish ideal for a hassle-free dinner. It is served with grated Parmesan that completes the flavor composition with a soft saltiness. This is the perfect choice for those who appreciate natural ingredients and harmony of flavors.
1
Mix butter, garlic, and lemon zest in a small bowl. Set aside.
- Olive oil: 3 tablespoons
- Garlic: 3 cloves
- Lemon zest: 1 teaspoon
2
Cook pasta in a large pot of boiling salted water according to package instructions. Add pumpkin and bell pepper 4 minutes before cooking is done. Add broccoli 3 minutes before cooking is done. Drain pasta and vegetables, leaving half a cup of water after boiling.
- Fusilli pasta: 250 g
- Pumpkin: 2 pieces
- Orange bell pepper: 1 piece
- Broccoli cabbage: 250 g
3
Return the pasta to the pot, add tomatoes, green onions, basil, the oil mixture, and pour in the water left from cooking the pasta.
- Cherry tomatoes: 2 pieces
- Green onions: 70 g
- Basil leaves: 1 bunch
- Olive oil: 3 tablespoons
- Fusilli pasta: 250 g
4
Cook on medium or low heat until the tomatoes are hot. Optionally serve with Parmesan cheese.
- Grated Parmesan cheese: to taste