Pasta Primavera

🔥 Prep

• Measure out 400 g of pasta and set aside.
• Rinse and cut 1 cup of broccoli into bite‑size florets.
• Peel and slice 1 cup of carrot into thin matchsticks or half‑moon slices.
• Core and dice 1 cup of bell pepper into ½‑inch pieces.
• Measure 0.25 cup of cream and keep it ready for the sauce.

🔥 Cook

• 1. Bring a large pot of salted water to a boil, add the 400 g pasta, and cook until al dente, about 10‑12 minutes; then drain, reserving ½ cup of the pasta water.
• 2. While the pasta cooks, heat 2 tablespoons olive oil in a large skillet over medium heat.
• 3. Add the broccoli, carrot, and bell pepper to the skillet; sauté for 5‑6 minutes until the vegetables are crisp‑tender.
• 4. Reduce the heat to low, stir in the reserved 0.25 cup cream and the reserved pasta water, and simmer for 2 minutes until the sauce lightly coats the vegetables.
• 5. Add the drained pasta to the skillet, toss to combine, and cook for 1 minute over low heat to let the pasta absorb the sauce.
• 6. Season with salt and freshly ground black pepper to taste; mix well.

🔥 Serve

• Divide the pasta primavera into warm serving bowls.
• Garnish with grated Parmesan cheese and a sprinkle of freshly chopped basil or parsley.
• Pair with a simple green salad dressed with lemon vinaigrette and warm garlic bread on the side.