Spring Pasta

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A bowl of colorful spring pasta with fresh vegetables and herbs.
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Spring Pasta is a fresh and vibrant dish that brings the essence of spring to your table. Featuring colorful vegetables and al dente pasta, this recipe is not only delicious but also quick and easy to prepare. It’s perfect for those warm spring evenings when you want something light yet satisfying.

Why Make This Recipe

You should make Spring Pasta because it celebrates seasonal produce and adds a splash of color to your meal. It’s a healthy option packed with vitamins and flavor, making it a great choice for lunch or dinner. Plus, it comes together in just a few steps, ideal for busy weeknights!

How to Make Spring Pasta

Making Spring Pasta is simple and straightforward. Follow these steps to create a delightful dish that everyone will love.

Ingredients

  • 12 oz (340g) penne pasta
  • 2 tbsp olive oil
  • 3 garlic cloves, minced
  • 1 red bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 1 zucchini, halved and sliced
  • 1 cup cherry tomatoes, halved
  • 1 cup mushrooms, sliced
  • 1/2 red onion, thinly sliced
  • 1/4 cup grated Parmesan cheese (plus extra for garnish)
  • 1/4 tsp red pepper flakes (optional)
  • Salt and pepper to taste
  • Fresh basil or parsley, chopped, for garnish

Directions

  1. Cook the Pasta: Bring a large pot of salted water to a boil. Cook penne pasta according to package instructions until al dente. Drain and set aside.
  2. Sauté the Vegetables: In a large skillet, heat olive oil over medium heat. Add garlic and sauté until fragrant (about 1 minute).
  3. Add Vegetables: Add bell peppers, zucchini, and red onion. Sauté for 5-7 minutes until slightly tender. Stir in mushrooms and cherry tomatoes, cooking for another 3-4 minutes.
  4. Combine Pasta and Vegetables: Add the cooked pasta to the skillet. Toss well to combine. Sprinkle with Parmesan cheese, salt, pepper, and red pepper flakes (if using).
  5. Serve and Garnish: Serve warm in bowls. Top with extra Parmesan cheese and fresh basil or parsley.

How to Serve Spring Pasta

Served warm, Spring Pasta is best enjoyed right after preparation. You can present it in bowls, topped with extra Parmesan and a sprinkle of fresh herbs. This dish pairs nicely with a glass of white wine or a light salad for a complete meal.

How to Store Spring Pasta

If you have leftovers, store Spring Pasta in an airtight container in the fridge for up to three days. Reheat in the microwave or on the stovetop, adding a splash of water or olive oil to prevent sticking.

Tips to Make Spring Pasta

  • Make sure to not overcook the pasta; it should be firm but tender.
  • Feel free to add any seasonal vegetables you enjoy. Asparagus or peas can also be great additions.
  • Always taste before serving and adjust the seasoning as needed.

Variation

You can easily turn this vegetarian dish into a protein-packed meal by adding grilled chicken, shrimp, or chickpeas. This will add flavor and make it more filling.

FAQs

Q: Can I use a different type of pasta?
A: Yes, you can use any pasta shape you prefer, such as fusilli or farfalle.

Q: Is Spring Pasta gluten-free?
A: To make it gluten-free, substitute regular penne pasta with gluten-free pasta.

Q: Can I make this dish ahead of time?
A: While the pasta is best enjoyed fresh, you can prepare the vegetables ahead of time and combine them with the cooked pasta when you’re ready to eat.

Print
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Spring Pasta

  • Author: olivia
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Diet: Vegetarian
Print Recipe

Description

A fresh and vibrant dish that brings the essence of spring to your table, featuring colorful vegetables and al dente pasta.

Ingredients

Scale
  • 12 oz (340g) penne pasta
  • 2 tbsp olive oil
  • 3 garlic cloves, minced
  • 1 red bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 1 zucchini, halved and sliced
  • 1 cup cherry tomatoes, halved
  • 1 cup mushrooms, sliced
  • 1/2 red onion, thinly sliced
  • 1/4 cup grated Parmesan cheese (plus extra for garnish)
  • 1/4 tsp red pepper flakes (optional)
  • Salt and pepper to taste
  • Fresh basil or parsley, chopped, for garnish

Instructions

  1. Bring a large pot of salted water to a boil. Cook penne pasta according to package instructions until al dente. Drain and set aside.
  2. In a large skillet, heat olive oil over medium heat. Add garlic and sauté until fragrant (about 1 minute).
  3. Add bell peppers, zucchini, and red onion. Sauté for 5-7 minutes until slightly tender. Stir in mushrooms and cherry tomatoes, cooking for another 3-4 minutes.
  4. Add the cooked pasta to the skillet. Toss well to combine. Sprinkle with Parmesan cheese, salt, pepper, and red pepper flakes (if using).
  5. Serve warm in bowls. Top with extra Parmesan cheese and fresh basil or parsley.

Notes

Make sure not to overcook the pasta; it should be firm but tender. Feel free to add any seasonal vegetables you enjoy, such as asparagus or peas.

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Sautéing
  • Cuisine: Italian

Nutrition

  • Serving Size: 1 serving
  • Calories: 350
  • Sugar: 6g
  • Sodium: 300mg
  • Fat: 14g
  • Saturated Fat: 3g
  • Unsaturated Fat: 9g
  • Trans Fat: 0g
  • Carbohydrates: 45g
  • Fiber: 4g
  • Protein: 12g
  • Cholesterol: 10mg

Keywords: pasta, spring, vegetables, healthy, quick meal

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