Description
Discover how to make a delicious Pasta Primavera with zucchini ribbons recipe that is perfect for a light and flavorful meal. Learn the step-by-step process now!
Ingredients
- 12 ounces (340 g) (340 grams) pasta
- 2 medium zucchinis
- 1 tablespoon olive oil (15 ml)
- 2 cloves garlic
- 1 red bell pepper
- 1 yellow bell pepper
- 1 cup (240 ml) cherry tomatoes (150 grams)
- 1 cup (240 ml) broccoli florets (150 grams)
- 1 teaspoon (5 ml) dried Italian seasoning (5 grams)
- Salt to taste
- Black pepper to taste
- 1/4 cup (60 ml) grated cheese
- 1/4 cup (60 ml) fresh basil leaves (10 grams)
Instructions
- Bring a large pot of salted water to a boil.
- Add the pasta and cook according to package instructions until al dente.
- While the pasta cooks, use a vegetable peeler to slice the zucchinis into ribbons.
- Heat olive oil in a large skillet over medium heat.
- Mince the garlic cloves and add them to the skillet.
- Slice the red and yellow bell peppers into thin strips.
- Add the bell peppers to the skillet and sauté for 3-4 minutes.
- Halve the cherry tomatoes and add them to the skillet.
- Add the broccoli florets to the skillet and cook for 2-3 minutes.
- Stir in the zucchini ribbons and cook for another 2 minutes.
- Drain the pasta and add it to the skillet with the vegetables.
- Sprinkle in the dried Italian seasoning, salt, and black pepper.
- Toss everything together to combine and heat through.
- Remove the skillet from the heat and stir in the grated Parmesan cheese.
- Chop the fresh basil leaves and sprinkle them over the pasta before serving.
Notes
- Enhance the dish with a mix of red, yellow, and orange bell peppers.
- Add a splash of lemon juice for a refreshing flavor boost.
- Explore various pasta shapes to diversify the texture of the dish.