Main Dishesciaoflorentina5.0
Pasta Primavera
The best pasta primavera recipe packed with veggies like asparagus, peppers, tomatoes + arugula in a zesty cherry tomato sauce with lemon + garlic
👥 4 Servings👤 Florentina📖 ciaoflorentina
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- bowl
- mixing bowl
- skillet
- pan
- pot
📝 Preparation Steps
1
prep asparagus, peppers + onions
2
Snap the tough ends off of the asparagus and cut it into 3 inch pieces. Transfer to a large mixing bowl together with the red onion and bell peppers. Drizzle with a light drizzle of olive oil, a good pinch of salt and chili flakes then toss to coat well.
red onion (thinly sliced)1/2olive oil
3
stir fry veggie mix
4
Preheat a large heavy bottom skillet over medium high heat. Add the asparagus veggie mix and stir fry together for a few minutes until the veggies start to get some color. Turn up the heat if need be, you want to get a loud sizzle and move the veggies around here not sweat them. Once you see they start to get golden brown around the edges transfer to a bowl and set aside.
5
sautee garlic, capers + tomatoes
garlic (minced)5 cloves
6
Turn down the heat and add a light drizzle of olive oil in the same pan. Add the minced garlic and capers and cook just until fragrant, about a minute or so. Add the tomatoes and give everything a toss. Cook together until the tomatoes have burst their juices and a nice sauce has formed. Add in the artichoke hearts and squeeze half of the lemon. Taste and adjust seasonings with more sea salt and lemon juice until your taste buds sing!
olive oilgarlic (minced)5 cloves
7
cook pasta
8
Meanwhile bring a large pot of water to a rolling boil and season heavily with salt (yes you want the water to taste like sea water). Cook the spaghetti until al dente according to package directions, about ⏱️ 11 minutes or so.
9
combine pasta with sauce & arugula
10
Drain the pasta and add it to the pan with the tomato sauce. Add the arugula and toss everything to coat well. Cover with a lid and let sit for ⏱️ 3 minutes for the pasta to absorb some of the lovely sauce and the arugula to wilt from the heat.
11
add the vegetables
12
Add the reserved vegetables to the pan with the pasta and gently mix in. Reserve some of the veggies for garnish and serve with a light drizzle of olive oil, the basil chiffonade and lemon wedges.
olive oil
Nutrition Facts
calories
414 kcal
fat Content
2 g
serving Size
1 serving
fiber Content
9 g
sugar Content
11 g
sodium Content
441 mg
protein Content
15 g
carbohydrate Content
86 g
saturated Fat Content
0.3 g
unsaturated Fat Content
1.2 g
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