This Pasta Primavera tossed with Parmesan, fresh basil, and loads of spring vegetables is a great cookout side or light dinner.
Do you ever just want to eat colors? Green, orange, red, yellow…anything with all those colors has to be delicious (and probably good for you too!). The past few weeks here in Ohio have blurred together in a sea of gray, cloudy days. It’s refreshing to see color anywhere, even if it’s just on my cutting board. This pasta is light, full of fresh flavor, and a wonderful reminder that green grass, sunshine, and garden vegetables are just around the corner. Until then, even if it doesn’t look like spring outside, it can at least look like it on your plate!
This is a wonderfully simple, versatile pasta dish that makes a great side for cookouts or Easter gatherings. It can be served hot or at room temperature and you can easily swap in whatever veggies might be on their way to an untimely death in your produce drawer. Fresh herbs of any kind are also a wonderful addition. This pasta is very forgiving, so just experiment to find your own favorite combo! My personal favorite is a blend of bell peppers, squash, mushrooms, and carrots, but the pictured combo of broccoli, cauliflower, carrots, and zucchini works equally well!
- 6 cups assorted fresh vegetables such as carrots, zucchini, mushrooms, broccoli, peppers
- 1 yellow onion, thinly sliced
- 1/4 cup olive oil
- Kosher salt and ground pepper to taste
- 1 Tablespoon dried Italian herbs
- 1 lb. bowtie, rotini, or corkscrew pasta
- 1/2 cup fresh torn basil
- 1 8 oz. package cherry tomatoes, halved
- 1 1/2 cups shredded parmesan and asiago blend
- Reserved pasta water
- Squeeze of lemon juice
Recipe by Neighborfoodblog.com
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