Vegan Pasta Primavera

Instructions

1. Step 1

   Bring water to a boil in the large pot over high heat. While it heats, use the cutting board and chef's knife to thinly slice the garlic, cut the broccoli into small florets, slice the zucchini into half-moons and bell pepper into thin strips, and halve the cherry tomato.

   Timer: 10 min (fixed)

   Cookware: Chef Knife, cutting board, large pot — high heat

2. Step 2

   Add the pasta and 4.0 gr of salt to the boiling water in the large pot. Stir with the wooden spoon and cook until al dente according to the package directions, usually about 10 minutes.

   Timer: 10 min (fixed)

   Ingredients used: 320.0 gr Pasta, 4.0 gr Salt

   Cookware: large pot — high heat, wooden spoon

3. Step 3

   Heat 30.0 ml of olive oil in the skillet over medium heat, add the garlic, and stir for about 1 minute until fragrant. Add the broccoli, zucchini, bell pepper, cherry tomato, and 1.0 gr of black pepper; sauté for about 8 minutes, stirring with the wooden spoon, until the vegetables are bright, softened, and the tomatoes begin to collapse.

   Timer: 8 min (fixed)

   Ingredients used: 180.0 gr Bell Pepper, 1.0 gr Black Pepper, 300.0 gr Broccoli, 250.0 gr Cherry Tomato, 4.0 clove Garlic, 30.0 ml Olive Oil, 250.0 gr Zucchini

   Cookware: skillet — medium heat, wooden spoon

4. Step 4

   Pour the cooked pasta into the colander over the large pot and drain thoroughly, then leave it in the colander while the vegetables finish.

   Cookware: colander, large pot

5. Step 5

   Add the drained pasta, 15.0 ml of olive oil, 2.0 gr of salt, and 1.0 gr of black pepper to the skillet. Toss with the wooden spoon over low heat for about 2 minutes until evenly coated and hot.

   Ingredients used: 1.0 gr Black Pepper, 15.0 ml Olive Oil, 2.0 gr Salt

   Cookware: skillet — low heat, wooden spoon