With the weather getting warmer, it’s time to up the health factor on your daily lunches. Spring is the time for lighter, brighter meals rather than the comfort food of winter. Here is a typical Italian dish that just shouts springtime.
Pasta Primavera
Serves 6 – 8
Ingredients
- 1 lb farfalle pasta
- 2 cups broccoli florets
- 2 cups asparagus spears, trimmed and cut into 2-inch pieces
- 1 large sweet pepper, diced
- 1 medium onion, diced
- 4 cloves garlic, minced
- 3 tablespoons olive oil
- 1 cup fresh spinach, roughly chopped
- 1 cup frozen peas
- 1 cup cherry tomatoes, halved
- 1/4 cup lemon juice
- 2 tablespoons minced fresh basil
- Salt and pepper to taste
- Grated Parmesan cheese
Method
- Cook pasta according to instructions. Reserve 1/2 cup pasta cooking water.
- In a large skillet, saute broccoli, asparagus, pepper, onion, and garlic in olive oil until just tender (approx. 7-10 minutes). Add spinach, peas, and cherry tomatoes and continue cooking for 5 more minutes.
- Remove skillet from heat and stir in cooked pasta, the reserved pasta cooking water, lemon juice, and basil. Season to taste and top with grated Parmesan cheese.
