-
15
minPrep Time -
20
minCook Time -
35
minReady in -
perYield -
450
calCalories
Recipe Overview
- Author’s name:Vegor
- Recipe type:Dinner
- Allergens:
- Seasons:
- Cuisines:
- Courses:
Recipe Description
This Classic Vegan Pasta Primavera is a tribute to the freshness and bounty of spring vegetables, encompassing the essence of plant-based simplicity without sacrificing flavor. Carefully crafted with a selection of crisp, vibrant vegetables such as bell peppers, broccoli, and asparagus, this dish is sautéed to perfection and then tossed with freshly cooked pasta. The inclusion of aromatic herbs and a light, zesty lemon sauce elevates the natural flavors of the vegetables, ensuring a balanced and deeply satisfying dining experience. Whether you’re a long-time vegan or simply exploring plant-based dining, this Pasta Primavera promises a delightful and nutritious meal that honors the season’s freshest produce.
Ingredients
- 200g pasta
- 1 tbsp olive oil
- 2 garlic cloves, minced
- 1/2 red bell pepper, sliced
- 1/2 yellow bell pepper, sliced
- 100g broccoli florets
- 100g asparagus, chopped
- 1 medium carrot, julienned
- 1/2 cup peas
- 1 zucchini, sliced
- Salt and pepper to taste
- 1 tsp Italian herbs
- Juice of 1 lemon
- 1 tsp lemon zest
- Fresh basil for garnish
Steps:
- Cook pasta according to package instructions. Drain and set aside.
- In a large pan, heat olive oil over medium heat. Add garlic and sauté for 1 minute.
- Add bell peppers, broccoli, asparagus, carrot, peas, and zucchini to the pan. Sauté for 5-7 minutes until vegetables are tender but still crisp.
- Season with salt, pepper, and Italian herbs. Add cooked pasta to the pan.
- Toss everything together with lemon juice and zest. Cook for an additional 2 minutes.
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Dairy-Free, Dinner, Italian, Spring | No Comments » on Vegan Pasta Primavera