Vegan Pasta Primavera
A vibrant Vegan Pasta Primavera recipe, loaded with seasonal vegetables and tossed in a light garlic and olive oil sauce, perfect for any time of year.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian
- Diet: Vegan
Ingredients
- 8 oz Pasta (any variety)
- 3 tablespoons Olive oil
- 3 cloves Garlic (minced)
- 1 Bell pepper (sliced)
- 1 Zucchini (sliced)
- 1 Carrot (julienned)
- 1 cup Cherry tomatoes (halved)
- 1 cup Broccoli (cut into florets)
- Salt (to taste)
- Black pepper (to taste)
- Fresh basil or parsley (for garnish)
Instructions
- Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions until al dente, usually about 8 to 10 minutes. Drain and set aside.
- Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it.
- Toss in the sliced bell peppers, zucchini, carrots, and broccoli. Sauté for about 5-7 minutes until vegetables are tender but still vibrant and crisp.
- Add the cooked pasta to the skillet. Make sure to mix well to combine everything evenly.
- Season with salt and black pepper to taste. Gently stir in cherry tomatoes, cooking for an additional 2-3 minutes to warm them through.
- Remove from heat and garnish with fresh basil or parsley before serving.
Notes
Store leftovers in an airtight container for up to 3 days in the refrigerator or freeze for up to 2 months.