This Perfect Pasta Primavera is everything a spring or summer dinner needs. It’s light on calories, big on flavor, and bursting with all the colorful seasonal vegetables. So good, we could eat this every night.
This awesomely Perfect Pasta Primavera is for all of us who want (need) an easy and totally yummy way to multiply colorful veggies in our lives. After all, Primavera literally means mixture of fresh vegetables.
Tell me I’m not the only person who desperately throws together an obligatory little salad next to a slice of pizza on Monday nights just to fulfill my veggie quota of the day.
And I’m not the only mama who repeatedly calls on frozen peas+carrots to round out her kids’ dinner plates in between piano lessons and soccer games. (I’m not the only one…right?)
I’m telling ya, Pasta Primavera is a saving grace in the universe of food pyramids…
This Pasta Primavera is so shockingly delicious, we could eat this on a daily basis.
It’s beyond nourishing. Our bodies crave these colorful veggies and antioxidant fueled extra virgin olive oil.
And it’s unbelievably easy to make a big batch of pasta primavera bliss. Maybe you’ll be lucky enough to have leftovers. It’s helpful to have a jumbo, deep-sided skillet which I use almost daily.
I personally like to make double of everything for two nights’ worth of dinners. My peeps know about leftovers. And they don’t mind this one at all.
Here’s to a spring and summer full of all the colors in one yummy plate.
Don’t forget the dry rosè 🙂Print
Source: Chew Out Loud