By Tails
Bring a medium-sized pot of salted water to a boil. Add the whole wheat pasta and cook according to package instructions until al dente, about 8-10 minutes. Reserve some pasta water, then drain and set aside.
While the pasta is cooking, heat 1 tsp of olive oil in a large pan over medium heat.
Finely mince the garlic clove and add it to the pan. Sauté for about 1 minute until fragrant, being careful not to burn the garlic.
Add the mixed spring vegetables to the pan. Sauté for 4-5 minutes until the vegetables are tender but still crisp.
Add the cooked pasta to the pan with the vegetables. Toss to combine. If the mixture is too dry, add a few tablespoons of reserved pasta water until the desired consistency is reached.
Season the pasta with salt and black pepper to taste.
Serve the pasta primavera hot, sprinkled with grated Parmesan cheese.
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This Italian Pasta Vegetarian Dinner recipe is ready in 25 minutes and features whole wheat pasta, mixed spring vegetables, olive oil and other delicious ingredients. Contains 300 calories total.
Bring a medium-sized pot of salted water to a boil. Add the whole wheat pasta and cook according to package instructions until al dente, about 8-10 minutes. Reserve some pasta water, then drain and set aside.
While the pasta is cooking, heat 1 tsp of olive oil in a large pan over medium heat.
Finely mince the garlic clove and add it to the pan. Sauté for about 1 minute until fragrant, being careful not to burn the garlic.
Add the mixed spring vegetables to the pan. Sauté for 4-5 minutes until the vegetables are tender but still crisp.
Add the cooked pasta to the pan with the vegetables. Toss to combine. If the mixture is too dry, add a few tablespoons of reserved pasta water until the desired consistency is reached.
Season the pasta with salt and black pepper to taste.
Serve the pasta primavera hot, sprinkled with grated Parmesan cheese.
Calories per Serving: 300
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