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Whole Wheat Pasta Primavera

Servings: 4

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Ingredients:

  • 8 ounces Whole wheat linguine
  • 2 tablespoons Olive oil
  • 3 cloves Garlic
  • 3 cups Assorted chopped vegetables (e.g., bell peppers, zucchini, asparagus)
  • 1 cup Cherry tomatoes
  • 1 cup Low-sodium vegetable broth
  • 1/2 cup Parmesan cheese
  • 1/4 cup Fresh basil leaves, torn
  • to taste Salt and freshly ground black pepper

Instructions:

  1. Bring a large pot of salted water to a boil. Add whole wheat linguine and cook until al dente, about 8 to 10 minutes. Drain, reserving about a cup of the pasta water.
  2. In a large skillet, heat olive oil over medium heat. Add garlic and sauté until fragrant, about 1 minute.
  3. Add assorted vegetables to the skillet and stir until they begin to soften, about 5 minutes. Add cherry tomatoes and cook for another 2 minutes.
  4. Pour in vegetable broth and simmer for about 10 minutes, until vegetables are tender.
  5. Add cooked linguine to the skillet, tossing to mix with the vegetables. Add some of the reserved pasta water if necessary to loosen the mixture. Stir in Parmesan cheese.
  6. Remove from heat. Toss in fresh basil leaves and season with salt and black pepper.
  7. Serve hot, sprinkled with additional Parmesan if desired.