Vegetable Pasta Primavera

Ingredients

• Whole wheat pasta 1.5 cups cooked
• Zucchini 1 medium
• Bell peppers 1 medium
• Cherry tomatoes 1 cup
• Olive oil 1 tablespoon
• Parmesan cheese 1 tablespoon
• Garlic 1 clove

Method

1. Prepare the vegetables. Wash all vegetables thoroughly. Slice the zucchini into half-moons about 1/4 inch thick. Remove seeds from the bell pepper and slice into thin strips. Halve the cherry tomatoes. Mince the garlic finely.
   Tip: Use a sharp knife for clean cuts and to avoid bruising the vegetables.
2. Cook the pasta. Bring a large pot of salted water to a boil. Add the whole wheat pasta and cook according to package instructions until al dente (usually 8-10 minutes). Drain the pasta and set aside.
   Tip: Reserve about 1/4 cup of pasta cooking water before draining to adjust sauce consistency later if needed.
3. Sauté the vegetables. Heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant, but not browned. Add the zucchini and bell peppers and cook for 5-7 minutes, stirring occasionally, until they are tender but still crisp. Add the cherry tomatoes in the last 2 minutes of cooking to soften slightly.
   Tip: Keep stirring to prevent garlic from burning and vegetables from sticking.
4. Combine pasta and vegetables. Add the cooked pasta to the skillet with the vegetables. Toss everything together gently to combine. If the mixture looks dry, add a little reserved pasta water to loosen it up.
   Tip: Tossing the pasta with vegetables while still warm helps the flavors meld nicely.
5. Finish with Parmesan cheese. Remove the skillet from heat and sprinkle the Parmesan cheese over the pasta primavera. Give it one final gentle toss to distribute the cheese evenly.
   Tip: Serve immediately for the best flavor and texture.

Pro tips

• Use fresh vegetables in season for the best taste and nutritional value.
• Reserve some pasta water to adjust the sauce consistency as needed.