Veggie Lover's Pasta Primavera

Est. Cost: $5.98 | $1.50 per person

Estimated cost based on featured sale items only. Does not include common pantry staples (oil, salt, spices, etc.).

Colorful garden vegetables tossed with pasta in a light garlic and olive oil sauce.

Ingredients

Directions

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

Step 2: While pasta cooks, heat olive oil in large skillet over medium heat.

Step 3: Halve baby carrots lengthwise and sauté 5 minutes.

Step 4: Add bell peppers and cook 4 minutes until tender-crisp.

Step 5: Add garlic and tomatoes, cook 2 minutes.

Step 6: Add cooked pasta to vegetables with 1/2 cup pasta water. Toss to combine.

Step 7: Stir in parmesan and basil. Season with salt and pepper.

Step 8: Add more pasta water if needed for desired consistency. Serve immediately.

Chef's Tip: Don't overcook vegetables - they should be tender-crisp. Add reserved pasta water to create a light sauce.

Save by using Fresh sale vegetables and pantry pasta create a restaurant-quality vegetarian meal on a budget. and Serve with Garlic bread and side salad.