pasta primavera

Ingredients

• 1 pound pasta (penne, farfalle, or fusilli recommended)
• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 cup asparagus, chopped
• 1 cup broccoli florets
• 1 cup sugar snap peas, trimmed
• 1/2 cup cherry tomatoes, halved
• 1/4 cup vegetable broth
• 1/4 cup grated Parmesan cheese
• 2 tablespoons chopped fresh basil
• Salt and pepper to taste

Instructions

1. Cook pasta according to package directions. Reserve 1/2 cup of pasta water before draining.
2. While pasta is cooking, heat olive oil in a large skillet over medium heat.
3. Add onion and garlic and cook until softened, about 5 minutes.
4. Add asparagus, broccoli, and sugar snap peas to the skillet and cook for 5-7 minutes, or until tender-crisp.
5. Stir in cherry tomatoes and vegetable broth. Bring to a simmer and cook for 2 minutes.
6. Add drained pasta to the skillet. Toss to combine. If needed, add some of the reserved pasta water to create a creamy sauce.
7. Stir in Parmesan cheese and fresh basil. Season with salt and pepper to taste.

Notes

• For a richer flavor, add a tablespoon of butter at the end.
• Feel free to substitute other vegetables, such as zucchini, bell peppers, or mushrooms.
• To store leftovers, cool completely before storing in an airtight container in the refrigerator for up to 3 days.
• For best results, use fresh, seasonal vegetables.