By tomas pajaro
Bring a large pot of salted water to a boil. Add the whole wheat pasta and cook according to the package instructions until al dente. Reserve 1/2 cup of pasta water and then drain the pasta.
While the pasta is cooking, warm 2 tbsp of olive oil in a large skillet over medium heat.
Add the garlic cloves, minced, to the skillet and sauté for about 1 minute until fragrant.
Add the mixed vegetables to the skillet and cook for about 5-7 minutes, or until they are tender-crisp, stirring occasionally.
Add the cooked pasta to the skillet with the vegetables. If needed, add a bit of the reserved pasta water to loosen the sauce. Stir well to combine.
Season with salt and pepper to taste. Cook for an additional 2 minutes to heat through.
Serve the pasta primavera hot, sprinkled with Parmesan cheese to taste.
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This Main Course Vegetarian Italian recipe is ready in 25 minutes and features Whole wheat pasta, Mixed vegetables (carrots, broccoli, bell peppers), Olive oil and other delicious ingredients. Contains 450 calories total.
Bring a large pot of salted water to a boil. Add the whole wheat pasta and cook according to the package instructions until al dente. Reserve 1/2 cup of pasta water and then drain the pasta.
While the pasta is cooking, warm 2 tbsp of olive oil in a large skillet over medium heat.
Add the garlic cloves, minced, to the skillet and sauté for about 1 minute until fragrant.
Add the mixed vegetables to the skillet and cook for about 5-7 minutes, or until they are tender-crisp, stirring occasionally.
Add the cooked pasta to the skillet with the vegetables. If needed, add a bit of the reserved pasta water to loosen the sauce. Stir well to combine.
Season with salt and pepper to taste. Cook for an additional 2 minutes to heat through.
Serve the pasta primavera hot, sprinkled with Parmesan cheese to taste.
Calories per Serving: 450
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