Description
A vibrant and buttery pasta dish loaded with colorful vegetables and tossed in a rich garlic butter sauce. Perfect for weeknights or casual dinners with friends.
Ingredients
Scale
- 12 oz dry pasta (fettuccine or penne)
- 1 cup cherry tomatoes
- 1 cup broccoli florets
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 zucchini, sliced into half moons
- 2 carrots, julienned
- 4 cloves garlic, minced
- 4 tablespoons unsalted butter
- 1/2 cup grated parmesan cheese
- Salt, to taste
- Black pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Bring a large pot of salted water to a boil and cook pasta until al dente. Reserve some pasta water before draining.
- In a large skillet over medium heat, melt the butter and sauté garlic for about 1 minute until fragrant.
- Add broccoli, carrots, and bell peppers. Sauté for 4–5 minutes until they begin to soften.
- Add zucchini and cherry tomatoes. Cook another 2–3 minutes until just tender.
- Add the cooked pasta to the skillet with a splash of reserved pasta water. Toss well.
- Stir in grated parmesan, salt, and black pepper. Mix until the sauce evenly coats the pasta.
- Remove from heat, sprinkle with fresh parsley, and serve hot.
Notes
- Use fresh grated parmesan for best flavor.
- Don’t overcook the vegetables, keep them tender-crisp.
- Add red chili flakes if you like a little heat.
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 6g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 6g
- Protein: 14g
- Cholesterol: 30mg
Keywords: vegetable pasta primavera, garlic butter pasta, vegetarian pasta dinner, quick veggie pasta, primavera pasta recipe