Pasta Primavera
Pasta primavera is a vegetable-forward Italian pasta that stir-fries broccoli, zucchini, bell pepper, and green peas in olive oil with garlic. Each vegetable is cut to a similar size and cooked in sequence to maintain distinct textures. Pasta water emulsifies the dish into a light, glossy coating without the need for heavy cream or butter. Parmesan is folded in off-heat to prevent clumping, keeping the finish clean and fresh.
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Instructions
- 1
Cut vegetables into similar sizes for even cooking.
- 2
Cook spaghetti al dente and reserve some pasta water.
- 3
Heat olive oil with garlic until fragrant.
- 4
Stir-fry broccoli, zucchini, bell pepper, and peas in sequence.
- 5
Add pasta and toss, adjusting with pasta water.
- 6
Finish with parmesan and toss lightly.
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