By Caitlin Howard
Bring a large pot of salted water to a boil over high heat. Add the whole wheat pasta and cook according to package instructions until al dente. Drain the pasta and set aside, reserving 1/4 cup of pasta water.
While the pasta is cooking, thinly slice the zucchinis and bell pepper. Halve the cherry tomatoes.
In a large skillet, heat olive oil over medium heat. Add the sliced zucchinis and bell pepper. Sauté for about 5 minutes until they start to soften.
Add the halved cherry tomatoes to the skillet and cook for an additional 2-3 minutes, until the tomatoes begin to soften.
Season the vegetables with salt and black pepper to taste. Stir well.
Add the cooked pasta to the skillet along with the reserved pasta water. Toss everything together to combine and heat through.
Serve the pasta primavera hot, topped with freshly grated Parmesan cheese to taste.
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This Main Course Vegetarian Pasta recipe is ready in 25 minutes and features whole wheat pasta, zucchini, cherry tomatoes and other delicious ingredients. Contains 350 calories total.
Bring a large pot of salted water to a boil over high heat. Add the whole wheat pasta and cook according to package instructions until al dente. Drain the pasta and set aside, reserving 1/4 cup of pasta water.
While the pasta is cooking, thinly slice the zucchinis and bell pepper. Halve the cherry tomatoes.
In a large skillet, heat olive oil over medium heat. Add the sliced zucchinis and bell pepper. Sauté for about 5 minutes until they start to soften.
Add the halved cherry tomatoes to the skillet and cook for an additional 2-3 minutes, until the tomatoes begin to soften.
Season the vegetables with salt and black pepper to taste. Stir well.
Add the cooked pasta to the skillet along with the reserved pasta water. Toss everything together to combine and heat through.
Serve the pasta primavera hot, topped with freshly grated Parmesan cheese to taste.
Calories per Serving: 350
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