Whole Wheat Pasta Primavera
Fresh vegetables and whole wheat pasta tossed in a light olive oil sauce with garlic and basil. Simple, vibrant, and ready in under 25 minutes.
- Total time
- 22 min
- Servings
- 2
- Calories
- 385
- Protein
- 12g
Ingredients
- 6 oz whole wheat pasta (penne or fusilli)
- 1 medium zucchini
- 1 medium bell pepper (red or yellow)
- 1.5 cups cherry tomatoes
- 3 cloves garlic
- ¼ cup fresh basil leaves
Instructions
- 1
Bring a large pot of water to a boil over high heat until you see rolling bubbles breaking the surface, about 8 minutes.
- 2
While the water heats, place the zucchini on a cutting board and slice it crosswise into thin half-moons about the thickness of a coin.
- 3
Slice the bell pepper lengthwise from top to bottom, remove and discard the white core and seeds, then slice the pepper into thin strips about the width of a pencil.
- 4
Cut the cherry tomatoes in half and set them in a small bowl; mince the garlic until the pieces are smaller than a grain of rice (pencil-tip size).
- 5
Stack the fresh basil leaves on top of each other, then roll them tightly into a thin log and slice crosswise into thin ribbons; set aside in a small bowl.
- 6
Add the whole wheat pasta to the boiling water, stir once with a wooden spoon, and cook according to the package directions until the pasta is tender but still slightly firm when bitten (usually 9–11 minutes).
- 7
While the pasta cooks, pour 2 tablespoons of olive oil into a large skillet and set it over medium-high heat until the oil shimmers and slides quickly when you tilt the pan, about 90 seconds.
- 8
Add the minced garlic to the hot oil and stir constantly for 30 seconds until it becomes fragrant and light golden, so the flavors develop without burning.
- 9
Add the zucchini slices and bell pepper strips to the skillet and stir every 30 seconds for 3 minutes until the vegetables are just beginning to soften but still have a slight bite.
- 10
Add the cherry tomato halves to the skillet and stir gently for 2 minutes until the tomatoes begin to break down and release their juices.
- 11
When the pasta is done, scoop out 0.5 cup of the cooking water with a measuring cup before draining the pasta in a colander (saving this water helps the sauce cling to the noodles).
- 12
Pour the drained pasta directly into the skillet with the vegetables and add 0.25 cup of the reserved pasta water; toss everything together with two wooden spoons or tongs for 1 minute until well mixed.
- 13
Taste a bite of pasta and add salt and pepper until it tastes good to you, stirring to mix.
- 14
Divide the pasta between two bowls or plates, using a large spoon or pasta server.
- 15
Scatter the fresh basil ribbons over the top of each bowl in a small pile, then drizzle 1 teaspoon of olive oil over each serving if desired.
Tools you’ll need
- large pot (6-quart or larger)
- large skillet (12-inch)
- cutting board
- chef's knife
- wooden spoon
- colander or strainer
- measuring cup
- measuring spoons
- small bowl
- tongs or pasta server
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