Pasta Primavera – Spring Vegetable Pasta
Pasta primavera can typically have any vegetable in it, but we more often see vegetables that retain their crispness. I have used whatever vegetables I had in hand along with prepared Marinara sauce.
Prep Time10 minutes mins
Cook Time30 minutes mins
Total Time40 minutes mins
Course: Baked Pasta, Breakfast, dinner, Easy recipe, Pasta
Cuisine: Indian, Italian
Diet: Low Fat
Servings: 4 people
Calories: 571kcal
Author: Sandhya Ramakrishnan
- 1 small Onion finely chopped
- 2 cloves Garlic minced
- 1 Red bell pepper sliced thin
- 1 ½ cups Broccoli florets removed
- 10 stalk Asparagus cut into 1 inch pieces
- 2 cups Prepared marinara or tomato sauce
- 1 lb Pasta I used penne
- 2 teaspoon Crushed red peppers adjust based on your spice level
- to taste Salt
- 2 tablespoon Olive oil
- for garnish Parmesan cheese optional
In a wide pan, heat the oil and then sauté the garlic for 10 seconds. Now add the onions and sauté until golden brown.
Add the red bell peppers, broccoli florets and asparagus and give it a stir. Add little salt just for the vegetables and cook it until the vegetables are just tender and still have a crunch to it.
Now add the prepared marinara sauce or tomato sauce along with crushed red peppers and simmer for 10 minutes until the flavors combines.
Meanwhile, bring a large pot of water to boil. Salt the boiling water and then cook the pasta until al dente. Drain and keep it aside.
Once the sauce is ready, add the pasta to the sauce and mix gently.
Serve immediately with parmesan cheese as garnish.
Calories: 571kcal | Carbohydrates: 103g | Protein: 19g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Sodium: 1078mg | Potassium: 555mg | Fiber: 9g | Sugar: 14g | Vitamin A: 2544IU | Vitamin C: 75mg | Calcium: 62mg | Iron: 4mg