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Vegan Pasta Primavera

This vibrant Vegan Pasta Primavera features fresh, seasonal vegetables like cherry tomatoes and zucchini sautéed until tender and bursting with flavor. Tossed with al dente pasta, fragrant garlic, and basil, it creates a colorful, slightly crisp, and juicy dish with a bright aroma and satisfying texture. The final dish is a celebration of simple, honest ingredients with a fresh, lively appearance.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4
Course: Main Course
Cuisine: Vegetarian
Calories: 420
Ingredients Equipment Method

Ingredients
  

  • 8 ounces pasta whole wheat or legume-based preferred
  • 2 tablespoons olive oil extra virgin preferred
  • 2 cloves garlic minced
  • 1 cup cherry tomatoes halved
  • 1 cup zucchini thinly sliced
  • 0.5 cup fresh basil chopped
  • 1 teaspoon lemon zest
  • 1 tablespoon lemon juice
  • to taste Salt and pepper for seasoning

Equipment

  • Large pot
  • Large skillet or sauté pan
  • Colander
  • Measuring spoons
  • Sharp knife
  • Wooden spoon or spatula

Method
 

  1. Fill a large pot with water, add a pinch of salt, and bring it to a boil. Once boiling, add the pasta and cook until just shy of al dente, about 8-10 minutes. Drain and set aside.
  2. While the pasta cooks, heat a large skillet over medium heat and add the olive oil. Swirl to coat the pan evenly.
  3. Add the minced garlic to the hot oil and sauté for about 30 seconds until fragrant, being careful not to burn it. You should see the garlic turn golden and release a savory aroma.
    8 ounces pasta
  4. Toss in the sliced zucchini and cook for 3-4 minutes, stirring occasionally. The zucchini should become bright green and slightly tender with a gentle crunch remaining.
    8 ounces pasta
  5. Add the halved cherry tomatoes to the skillet and cook for another 2-3 minutes. They'll soften, burst slightly, and fill the kitchen with a sweet, tangy aroma.
    8 ounces pasta
  6. Stir the drained pasta into the skillet with the vegetables, tossing gently to combine. If the mixture seems a bit dry, add a splash of reserved pasta water to loosen it up.
  7. Remove the skillet from heat and stir in the chopped basil, lemon zest, and lemon juice. Mix well so all the flavors meld together beautifully.
    8 ounces pasta
  8. Season with salt and pepper to taste, adjusting the flavors to your liking. The dish should be vibrant, with fresh aromas and a slight crispness from the zucchini.
    8 ounces pasta
  9. Serve immediately while warm, garnished with extra basil or a drizzle of olive oil if desired. Enjoy the bright, fresh flavors of this seasonal pasta.