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Pasta Primavera

This dish can be made with any vegetables you have in your refrigerator. It is an easy and delicous way to use up those fresh summer veggies!

Prep Time 5 minutes
Cook Time 15 minutes
Servings 4 people

Ingredients

  • 1 lb spaghetti
  • 2 tbsp olive oil
  • 2 cloves garlic
  • 1/8 tsp red pepper flake
  • 1 yellow squash
  • 1 zucchini
  • 1 bell pepper
  • 1 medium onion
  • 1/2 cup snow peas
  • 1 cup shredded kale
  • 1/2 cup parmesan cheese plus more for serving
  • 1/2 lemon

Instructions

  1. Chop all of your vegetables into bite sized pieces and set aside.

  2. Bring a large pot of salted water to a boil. Add in the pasta and cook until al dente.

  3. While the pasta is cooking, add the olive oil, garilc and red pepper flake to the pan. Turn the heat on medium low and allow to heat up until the garlic starts to sizzle and then cook for 30 seconds. You do not want the garlic to brown.

  4. Raise the heat to medium high and add the squash, zucchini, pepper, onions and snow peas to the pan. Season with salt and pepper and cook for 5 minutes, stirring occassionally, until the vegetables begin to soften and brown.

  5. When the pasta is cooked, add it directly from the pot to the pan with the vegetables. It is OK for some of the pasta water to get into the sauce. Stir it around to combine.

  6. Add in the kale and stir around, allowing it to begin to wilt.

  7. Add in the parmesan, squeeze in the lemon and pour in 1 ladle of pasta water. Stir to combine. Remove from the heat and serve immediatly, adding additional parmesan cheese on top.