Pasta Primavera

1. Preparation

Gather all ingredients and cooking tools: a large pot, a frying pan, and a colander.

Wash and chop the vegetables: slice the bell peppers into thin strips, cut the zucchini into half-moons, and chop the asparagus into 2-inch pieces.

Minced the garlic and set aside.

Grate the Parmesan cheese and set aside for serving.

Boil water in the large pot for cooking the pasta.

2. Cooking Pasta

Once the water is boiling, add salt to the pot and then the pasta.

Cook the pasta according to package instructions until al dente, usually around 8-10 minutes.

Reserve 1 cup of pasta water before draining the pasta.

Drain the pasta in a colander and set aside.

3. Cooking Vegetables

In the frying pan, heat 2 tablespoons of olive oil over medium heat.

Add minced garlic and sauté for 30 seconds until fragrant.

Add the bell peppers, zucchini, and asparagus to the pan and cook for about 5-7 minutes, stirring occasionally, until tender but still crisp.

Season the vegetables with salt and pepper to taste.

4. Combining Ingredients

Add the cooked pasta to the frying pan with the sautéed vegetables.

Pour in 1/2 cup of the reserved pasta water and toss everything together to combine.

Cook for an additional 2-3 minutes, adding more pasta water if needed for moisture.

Remove from heat and drizzle with the remaining tablespoon of olive oil.

5. Serving

Divide the Pasta Primavera among serving plates.

Sprinkle with grated Parmesan cheese on top.

Garnish with fresh basil or parsley if desired.