Pasta Primavera With Tomatoes, Asparagus, Zucchini & Carrots

I made this recipe for the first time this week and it was a hit! It was so good. This pasta is full of delicious vegetables and the flavors work so well together. It will definitely be on repeat in our house.

Ingredients: 1 box of spaghetti or pasta, 1/4 cup olive oil, 1/2 medium onion finely chopped, 4 garlic cloves, 1 pint grape or cherry tomatoes cut in half, 1 lb fresh asparagus stalks cut crosswise into thirds, 1 zucchini quartered lengthwise and thinly sliced, 1/4 cup vegetable stock, 1 3/4 salt, 1/3 tsp black pepper, 1/3 cup shredded carrots, 1/2 cup Parmesan cheese, 2 Tbsp lemon juice.

Directions: Bring a large pot of water to a boil over medium high heat. Add spaghetti or pasta and cook according to package instructions. Remember to reserve 1/4 cup of cooking water. Drain and return to pot. Meanwhile, warm the olive oil in a large skillet over medium and add the onion, garlic, tomatoes, asparagus, zucchini, vegetable stock, 3/4 teaspoon salt, 1/4 teaspoon of pepper, carrots, and cook until heated through. Transfer vegetable mixture to pot of pasta and add reserved pasta water, parmesan cheese, lemon juice, and remaining 1 teaspoon of salt and 1/4 teaspoon pepper, toss and combine.

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