Summer Pasta Primavera with Peas
The light and satisfying pasta will definitely get your veggies in for the day! It's totally twirlable and bursting with delicious flavor from tomatoes, peppers and peas.
Servings: 4 people
Ingredients
- 1/2 lb. dry spaghetti or your favorite pasta
- 3 tbsp olive oil
- 3/4 cup finely chopped onion
- 1 tsp kosher salt
- 1/2 tsp pepper
- 1 tbsp minced garlic
- 2 bell peppers thinly sliced into bite-sized pieces
- 1/2 -2/3 cup cooked peas preference
- 1/2 tsp dried basil
- 1/2 tsp Italian seasoning
- 1/2 tsp garlic powder
- 1 cup sliced cherry tomatoes
- 1 cup marinara sauce
- 1/2 cup vegetable broth
- Juice of 1/2 to 1 lemon
- 3 tbsp capers or to taste
- Fresh basil for serving
- Optional drizzle of olive oil for serving
Instructions
- Cook pasta according to package directions in salted water, just until cooked al dente. Drain and set aside.
- Meanwhile in a large pan, add oil and onions, with salt and pepper. Cook over medium heat until translucent and slightly browned, about 8 to 10 minutes.
- Add bell peppers and cook 5 minutes, stirring occasionally. Add cherry tomatoes, basil, italian seasoning, garlic powder and cook 3 minutes. Add broth and peas, cook 3 minutes. Add marinara sauce and cook 3 minutes.
- Add pasta to pan, then stir in lemon juice. Serve and top with capers, fresh basil, and optional drizzle of olive oil.