Ingredients

The following ingredients have 7 Servings
  • 1 lb farfalle pasta (or pasta cut of your choice)
  • 2 cups fresh broccoli florets
  • 2 cups asparagus spears (trimmed and cut into 2-in pieces)
  • 1 large sweet pepper (diced)
  • 1 medium onion (diced)
  • 4 cloves garlic (minced)
  • 3 tablespoons olive oil
  • 1 cup fresh spinach (roughly chopped)
  • 1 cup frozen peas
  • 1 cup cherry tomatoes (halved)
  • 1/4 cup lemon juice
  • 2 tablespoons minced fresh basil
  • Salt and pepper to taste
  • Grated Parmesan cheese for topping

Instruction

  • Cook pasta according to package instructions, reserving 1/2 cup pasta cooking water. Set aside.
  • In a large skillet over medium-high heat, saute broccoli, asparagus, pepper, onion, and garlic in olive oil until veggies are just tender, about 7-10 minutes. Stir in spinach, peas, and cherries tomatoes and continue cooking an additional 5 minutes.
  • Remove cooked veggies from heat and stir in cooked pasta, 1/2 cup reserved pasta cooking water, lemon juice, and basil. Season with salt and pepper to taste and top pasta primavera with grated Parmesan cheese. Serve warm.