Spring is such a wonderful time of year. Warm days, flowers, and the start of gardening . Fresh vegetables are not only healthy, they can help you save money too. Growing your own produce or visting your local farmer’s market will be good for your wallet and your waistline.
Pasta Primavera is made up of mainly pasta and vegetables, with varying additional ingredients and Primavera is translated -spring. While it is generally served warm and this is probably technically an antipasto we are going to call it Primavera for the sake of argument since it is made up of the types of crunchy spring veggies called for in the classic version. This is a delicious and easy dish that is perfect for lunch or dinner. Low on calories and fat and high in flavor, this light dish is perfect for the warm days ahead. Pack in mason jars in advance, in the morning grab it, and toss in your lunch box, for a filling and flavorful meal!
You could always add cooked chicken or ham to this recipe to have an all in one meal that you could serve hot or cold. If you don’t have jars, you can store this recipe in a sealed bowl in the refrigerator.
Dice vegetables into bite sized pieces. Boil pasta according to package directions, until tender.
Drain water from pasta and vegetables, immediately run cold water over to stop cooking.
Sautee olive oil and garlic for 2 minutes.
Stir in pasta and veggie bites, grated Parmesan, salt and pepper until heated through.
- 2 cups uncooked pasta
- 1 cup fresh, raw vegetables- carrots, mushrooms, squash, zucchini, bell peppers, broccoli, snap peas.
- 2 Tbsp. olive oil
- ¼ cup grated Parmesan
- 2 cloves garlic, crushed
- salt and pepper to taste
- Dice vegetables into bite sized pieces.
- Boil pasta according to package directions, until tender.
- Add vegetable bites to water and boil for 1-2 minutes.
- Drain water from pasta and vegetables, immediately run cold water over to stop cooking.
- Sautee olive oil and garlic for 2 minutes.
- Stir in pasta and veggie bites, grated Parmesan, salt and pepper until heated through.
- Fill mason jar, and allow to cool.
- Place lid on top, store in fridge for up to 3 days.