Summer Pasta Primavera
This Pasta Primavera is filled with summer vegetables and tossed in a light sauce. It's easy to make and perfect for a quick and delicious summer meal.
Servings: 4 servings
Ingredients
- ¾ cup fresh corn from 1 ear
- 4 oz green or yellow beans
- 1 medium zucchini sliced
- ½ red bell pepper
- 1 cup basil leaves chopped
- 1 ½ cups cherry or grape tomatoes cut in half
- 1 tbsp olive oil
- ½ tsp salt
- ½ tsp ground black pepper
- ¼ cup Parmesan cheese
- Juice from half of a lemon
Instructions
- Prepare the veggies:Quarter the onion and mince the garlic.Remove corn kernels and trim beans into 1 inch pieces.Slice bell pepper into 2 inch pieces and zucchini into ½ inch semi-circles or on a bias.Halve tomatoes and finely chop basil leaves.
- Cook the pasta until al dente in salted water, then drain.
- Heat oil in a large pan over medium heat. Add the onion and garlic, cooking for 3-5 minutes until the onion turns translucent and the garlic browns.
- Add corn and beans, cook for 2 minutes, then add zucchini and bell pepper, cook for 3-4 minutes until softened.
- Remove from heat, season with salt and pepper, then add basil, Parmesan cheese, and tomatoes. Toss to combine.
- Toss together drained pasta, lemon juice and cooked vegetables.
- Serve hot or at room temperature with an extra sprinkle of Parmesan on top if desired.
Notes
Store pasta in an airtight container in the fridge for 3-4 days. Reheat in microwave to desired temperature or enjoy cold.
