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Spring Vegetable Pasta Primavera

ItalianEasyPrep: 15 minCook: 20 minServes: 4

Light and fresh pasta tossed with colorful spring vegetables in a garlic-parmesan cream sauce.

Ingredients

  • 1 lb San Giorgio Pasta

  • 2 Red Bell Peppers, sliced

  • 1 pt Bowl & Basket Grape Tomatoes

  • 8 oz Galbani Ricotta

  • 3 cloves garlic, minced

  • 1/4 cup olive oil

  • 1/2 cup grated Parmesan cheese

  • Salt and pepper to taste

  • Fresh basil for garnish

Directions

Step 1: Cook pasta according to package directions. Reserve 1 cup pasta water before draining.

Step 2: Heat olive oil in large skillet over medium heat. Add garlic and cook 1 minute until fragrant.

Step 3: Add sliced bell peppers and cook 5 minutes until softened.

Step 4: Add grape tomatoes and cook 3 minutes until they begin to burst.

Step 5: Reduce heat to low. Stir in ricotta cheese and 1/2 cup pasta water, mixing until creamy.

Step 6: Add cooked pasta to the pan and toss to coat. Add more pasta water if needed.

Step 7: Stir in Parmesan cheese and season with salt and pepper.

Step 8: Garnish with fresh basil and serve immediately.

Chef's Tip: Use pasta water to thin sauce if needed. Fresh vegetables can be substituted based on what's available.

Save by using Stock up on sale-priced San Giorgio pasta and use seasonal vegetables for the best prices. and Serve with Garlic bread and a simple green salad.

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