Description
Vegan Pasta Primavera is full of sweet peppers, juicy tomatoes, fresh basil and a simple lemon and olive oil sauce. The perfect 20 minute dinner!
Ingredients
Scale
- 10 oz pasta - this is a choose your own shape and size kinda adventure. Spaghetti, penne, rotini, anything will work. Gluten free or not.
- 4 tablespoons olive oil, divided
- 3 cloves garlic, sliced
- Pinch of red pepper flakes (optional)
- 8 oz Pure Flavor Aurora Bites Mini Sweet Peppers
- 1 pint Pure Flavor Sangria Medley Tomatoes
- 3/4 teaspoon salt
- Zest and juice from one lemon
- 1/4 cup chopped fresh basil
- 1/4 cup chopped fresh parsley
Instructions
- Bring a pot of water to a boil. Season the water generously with salt and cook the pasta until al dente. Drain and set aside.
- While the pasta is cooking, heat 2 tablespoons of the the olive oil in a large skillet over medium heat. Add in the peppers, garlic, red pepper flakes and salt. Sauté until the peppers are just beginning to soften. Add in the tomatoes and cook until they start to burst.
- Add the pasta, lemon juice, remaining 2 tablespoons olive oil, and herbs to the pan. Toss well to combine. Serve immediately.
Nutrition
- Serving Size: 1/4 recipe
- Calories: 426
- Sugar: 13g
- Sodium: 445mg
- Fat: 16g
- Saturated Fat: 2g
- Carbohydrates: 61g
- Fiber: 9g
- Protein: 11g
