Description

This pasta primavera is healthy, vegetarian, easy to make, and perfect for a spring-summer meal!

Ingredients

Scale

7 oz pasta (200 g)
1 tbsp olive oil
3 garlic cloves, minced
1 onion, chopped
4 oz zucchini, cut into half-moons (100 g)
4 oz mushrooms, sliced (100 g)
1/2 tsp salt
1 pinch black pepper
2 oz baby spinach leaves (50 g)
2 basil leaves
1/4 cup crumbled feta cheese (40 g)
1/4 cup chopped walnuts (30 g)

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Instructions

Cook pasta according to package instructions.
Heat a large wok or pan over medium to high heat and drizzle olive oil.
When hot, add the basil, onion, and garlic and saute for 1 minute or until softened.
Then, add the zucchini and mushrooms, and saute for 3 minutes or until soft.
Season with salt and black pepper, add the spinach leaves and cooked pasta. Toss everything to combine.
Serve with crumbled feta cheese and chopped walnuts on top.

Notes

Prepare all the vegetables ahead: This dish comes out very quickly once you start the stir-frying process. Ensure you prepare all the veggies ahead, so they're ready to go when you need to throw them into the wok and prevent them from burning.

Cut the veggies into different shapes: Cutting the vegetables into different shapes adds texture to the dish.

Don't overcook the veggies: You want your veggies tender but still crispy. Keep an eye on it, and don't let them overcook.

Use a large wok to get the best results: It won't be easy to toss all the ingredients together on a small pan.

Keywords: primavera pasta, vegetarian pasta