Description

This vegetable pasta recipe Primavera Confetti Ribbons is a vibrant, healthy, and family-friendly dish packed with fresh flavors and colors. It’s simple to make, perfect for a quick, nutritious weeknight dinner.

Ingredients

Scale

1 pound pasta ribbons (fettuccine, tagliatelle, pappardelle, or farfalle)
2 tablespoons extra virgin olive oil
4 cloves garlic, minced
0.5 red onion, diced
1 cup asparagus, trimmed and cut into 1-inch pieces
1 large bell pepper (red, yellow, or orange), thinly sliced
1 medium zucchini, thinly sliced or julienned
1 pint cherry tomatoes, halved
1 cup sweet peas, fresh or frozen
2 cups fresh spinach, roughly chopped
0.5 cup low-sodium vegetable broth
0.5 cup grated Parmesan cheese, optional
0.25 cup fresh parsley or basil, chopped

Instructions

Cook the Pasta: Bring a large pot of generously salted water to a rolling boil. Add pasta and cook for 8-10 minutes until al dente. Reserve about 1 cup of pasta water before draining.
Sauté Aromatics: While pasta cooks, heat 2 tablespoons olive oil in a large skillet over medium heat. Add minced garlic and diced red onion. Sauté, stirring frequently, for about 2 minutes until fragrant and softened.
Add Hardier Veggies: Stir in sliced asparagus, bell peppers, and zucchini to the skillet. Continue to sauté for 5-7 minutes until crisp-tender and colors intensify.
Introduce Softer Veggies And Broth: Add halved cherry tomatoes, sweet peas, and fresh spinach to the skillet. Pour in 0.5 cup vegetable broth. Cook for another 2-3 minutes, stirring gently, until spinach wilts and peas are heated through. Add a splash of reserved pasta water if the pan looks dry.
Combine And Finish: Add the drained pasta directly to the skillet with the vegetables. Toss gently until well combined and coated. Stir in reserved pasta water gradually to reach desired sauce consistency.

Notes

Reserve pasta water to adjust sauce consistency. For extra protein, add cooked chicken or shrimp. Reduce or omit Parmesan for a lighter or dairy-free option. Consider organic vegetables and whole wheat pasta for added health benefits.

Prep Time: 20 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Sautéing
Cuisine: Italian

Nutrition

Serving Size: 1.5 cups (approx 180 g)
Calories: 380 calories
Sugar: 8 g
Sodium: 400 mg
Fat: 10 g
Saturated Fat: 2 g
Unsaturated Fat: 7 g
Trans Fat: 0 g
Carbohydrates: 75 g
Fiber: 8 g
Protein: 20 g
Cholesterol: 8 mg

Keywords: vegetable pasta, primavera, healthy, quick dinner, family-friendly, plant-based, easy, weeknight meal