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–+ servings

Indian Spiced Spring Vegetable Pasta

Try this Indian fusion pasta recipe! This masala spring vegetable pasta is a versatile, spicy twist on the classic Pasta Primavera.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 1
Course: Main Course
Cuisine: Italian
Calories: 320
Ingredients Method Nutrition Notes

Ingredients
  

For the Pasta
  • 12 oz pasta penne, fettuccine, or spaghetti
For the Vegetables
  • 1 cup broccoli florets
  • 1 cup sliced bell peppers mixed colors
  • 1 cup sliced zucchini
  • ½ cup sliced carrots
  • ½ cup sliced red onion
For the Sauce & Finishing
  • 3 tbsp olive oil
  • 3 cloves garlic minced
  • ½ tsp salt or to taste
  • ¼ tsp black pepper
  • ½ tsp Italian seasoning
  • ¼ tsp red pepper flakes optional
  • ½ cup grated Parmesan cheese
  • 2 tbsp fresh lemon juice
  • Fresh basil or parsley for garnish

Method
 

Cook the Pasta
  1. Bring a large pot of well-salted water to a rolling boil, ensuring the water is seasoned enough to flavor the pasta.
  2. Add the pasta and cook until al dente according to package directions, stirring occasionally to prevent sticking.
  3. Reserve approximately ½ cup of the pasta water before draining to help loosen the sauce later.
  4. Drain the pasta and set it aside.
  5. Avoid overcooking the pasta; keep it slightly firm so it holds up when tossed with the vegetables.
Prep the Vegetables
  1. Wash and slice all vegetables into similar-sized pieces while the pasta cooks to ensure even cooking.
  2. Slice harder vegetables like carrots and broccoli thinner than softer vegetables like zucchini.
  3. Use uniform cuts to ensure all ingredients cook at the same rate and improve the final presentation.
Sauté the Vegetables
  1. Heat the olive oil in a large skillet over medium heat.
  2. Add the red onion and carrots first and cook for 2–3 minutes until they begin to soften.
  3. Stir in the broccoli and bell peppers and cook for an additional 3–4 minutes until tender-crisp.
  4. Add the zucchini last and cook for 1–2 minutes until just softened.
  5. Avoid overcrowding the pan; cook in batches if necessary to sauté the vegetables rather than steam them.
Build the Flavor
  1. Add the minced garlic, Italian seasoning, salt, black pepper, and optional red pepper flakes.
  2. Stir the mixture constantly for about 30 seconds until the garlic is fragrant.
  3. Keep the garlic moving and lower the heat if needed to prevent it from burning.
Combine Everything
  1. Transfer the cooked pasta directly into the skillet with the sautéed vegetables.
  2. Toss the mixture gently to ensure the pasta is thoroughly coated in olive oil and seasonings.
  3. Add a splash of the reserved pasta water if the dish appears too dry.
  4. Use the reserved pasta water to create a light, silky finish without the need for cream or butter.
Finish and Serve
  1. Remove the skillet from the heat and stir in the lemon juice and grated Parmesan.
  2. Taste the dish and adjust the seasonings as needed.
  3. Garnish with fresh basil or parsley immediately before serving.
  4. Stir in the cheese after removing the pan from the heat to maintain a smooth texture and prevent clumping.

Nutrition

Calories: 320kcal

Notes

Nutritional Value (per serving, approximate):

  • Calories: 320 kcal
  • Protein: 12 g
  • Carbohydrates: 45 g
  • Dietary Fiber: 6 g
  • Sugars: 6 g
  • Fat: 10 g
  • Saturated Fat: 2 g
  • Sodium: 450 mg
  • Vitamin A: 80% DV
  • Vitamin C: 90% DV
  • Calcium: 20% DV
  • Iron: 15% DV
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Nutrition Disclaimer:
The nutritional information provided on this website is an estimate only and is intended for general guidance. We cannot guarantee its accuracy and recommend consulting a qualified healthcare professional or registered dietitian for personalized nutrition advice.

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