Description
A vibrant and fresh pasta dish bursting with seasonal vegetables, creating a light yet satisfying meal. Perfect for an easy weeknight dinner.
Ingredients
- 12 oz short pasta (penne, fusilli, farfalle)
- 1 tbsp olive oil
- 1 large shallot, minced
- 2 cloves garlic, minced
- 1 cup asparagus, cut into 1-inch pieces
- 1 cup snap peas, halved
- 1/2 red bell pepper, julienned
- 1/2 zucchini or yellow squash, quartered and sliced
- 1 cup cherry tomatoes, halved
- 1/2 – 1 cup vegetable broth
- 1/2 – 1.5 cups reserved pasta cooking water
- 1/2 cup freshly grated Parmesan cheese, plus more for serving
- 1/4 cup chopped fresh basil
- 1/4 cup chopped fresh parsley
- Salt and freshly ground black pepper to taste
Instructions
- Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Reserve 1-1.5 cups of pasta water, then drain the pasta.
- While pasta cooks, heat olive oil in a large skillet over medium heat. Add shallots and cook 2-3 minutes until softened. Add garlic and cook 1 minute until fragrant.
- Add asparagus, bell pepper, and zucchini/squash to the skillet. Sauté for 3-5 minutes until crisp-tender. Add snap peas and cherry tomatoes and cook for another 2 minutes.
- Pour in 1/2 cup of vegetable broth. Season with salt and pepper. Add basil and parsley. Bring to a gentle simmer.
- Add the drained pasta to the skillet. Toss well to combine. Gradually add reserved pasta water, 1/4 cup at a time, tossing until the sauce coats the pasta beautifully and reaches desired consistency.
- Remove from heat, stir in Parmesan cheese. Taste and adjust seasoning. Serve immediately, garnished with extra Parmesan and a drizzle of olive oil.
- Prep Time: 15 mins
- Cook Time: 20 mins