Quick & Easy Pasta Primavera
80% authentic · Italian-American
A simplified version of Pasta Primavera, using pre-cut vegetables and a lighter, quicker sauce for a weeknight-friendly meal.
Rate this recipe
Choose 1 to 5 stars. Each recipe can be rated once.
No ratings yet.
Ingredients
- Rotini pasta12 oz
- Frozen mixed spring vegetables3 cups
- Cherry tomatoes1 cup
- Garlic (minced)2 cloves
- Olive oil3 tbsp
- Lemon juice3 tbsp
- Dried Italian herbs1 tsp
- Parmesan cheese (grated)1/4 cup
- Fresh basil (chopped)2 tbsp
- Saltto taste
- Black pepperto taste
Steps
- 1
Cook rotini pasta according to package directions. Drain, reserving about 1/2 cup of pasta water.
- 2
While pasta cooks, heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for 30 seconds.
- 3
Add frozen mixed vegetables and cherry tomatoes to the skillet. Cook for 5-7 minutes, stirring occasionally, until vegetables are heated through and tomatoes begin to soften.
- 4
Stir in lemon juice and dried Italian herbs.
- 5
Add the cooked pasta to the skillet with the vegetables. Toss to combine.
- 6
Add reserved pasta water, a little at a time, along with Parmesan cheese, tossing until the pasta and vegetables are lightly coated.
- 7
Season with salt and black pepper to taste. Stir in fresh basil.
- 8
Serve immediately.
