Ingredients:
– 8 oz whole wheat or regular spaghetti (or any pasta of your choice)
– 1 tablespoon olive oil
– 2 cloves garlic, minced
– 1 cup cherry tomatoes, halved
– 1 small zucchini, thinly sliced
– 1 small yellow squash, thinly sliced
– 1 cup broccoli florets
– 1 cup sliced bell peppers (any color)
– 1 cup baby spinach leaves
– 1/2 cup vegetable broth or pasta cooking water
– Salt and pepper, to taste
– 1/4 cup grated Parmesan cheese (optional, for garnish)
– Fresh basil leaves, chopped (optional, for garnish)
#### Instructions:
1. **Cook the Pasta:**
– Cook the pasta according to the package instructions in a large pot of salted boiling water until al dente. Reserve 1/2 cup of the pasta cooking water before draining.
2. **Sauté the Vegetables:**
– While the pasta is cooking, heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for about 30 seconds until fragrant.
– Add cherry tomatoes, zucchini, yellow squash, broccoli florets, and bell peppers to the skillet. Sauté for 5-7 minutes until the vegetables are tender-crisp.
3. **Combine Pasta and Vegetables:**
– Add the cooked and drained pasta to the skillet with the sautéed vegetables. Toss to combine.
4. **Add Broth or Pasta Water:**
– Pour in the vegetable broth or reserved pasta cooking water. Stir well to coat the pasta and vegetables. This will help create a light sauce.
5. **Season and Serve:**
– Season with salt and pepper to taste.
– Remove from heat and stir in baby spinach leaves until wilted.
6. **Garnish and Serve:**
– Optionally, garnish with grated Parmesan cheese and chopped fresh basil leaves before serving.
Enjoy your delicious and light Primavera Pasta, packed with colorful vegetables and perfect for a quick and healthy meal!
