By Shona Bonewit
Bring a large pot of salted water to a boil. Add the 8 oz of pasta and cook according to package instructions until al dente. Drain and set aside.
While the pasta is cooking, chop the mixed vegetables (if not pre-chopped) and mince the garlic cloves.
In a large skillet, heat 1/4 cup of olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
Add the mixed vegetables to the skillet and sauté for about 5-7 minutes, or until they are tender but still crisp.
Add the cooked pasta to the skillet and toss with the vegetables. Stir in the 1/4 cup of parmesan cheese and mix until well combined.
Season the pasta with salt and black pepper to taste. Add the 2 tablespoons of chopped basil and toss to combine.
Serve the Pasta Primavera hot, garnished with any remaining basil or a sprinkle of additional parmesan cheese if desired.
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This Italian Pasta Vegetarian recipe is ready in 25 minutes and features pasta, mixed vegetables, olive oil and other delicious ingredients. Contains 450 calories total.
Bring a large pot of salted water to a boil. Add the 8 oz of pasta and cook according to package instructions until al dente. Drain and set aside.
While the pasta is cooking, chop the mixed vegetables (if not pre-chopped) and mince the garlic cloves.
In a large skillet, heat 1/4 cup of olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
Add the mixed vegetables to the skillet and sauté for about 5-7 minutes, or until they are tender but still crisp.
Add the cooked pasta to the skillet and toss with the vegetables. Stir in the 1/4 cup of parmesan cheese and mix until well combined.
Season the pasta with salt and black pepper to taste. Add the 2 tablespoons of chopped basil and toss to combine.
Serve the Pasta Primavera hot, garnished with any remaining basil or a sprinkle of additional parmesan cheese if desired.
Calories per Serving: 450
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