Seafood Pasta Primavera with Fresh Vegetables

Seafood Pasta Primavera with Fresh Vegetables is a delicious and healthy dish that combines the flavors of the sea with vibrant, crisp vegetables. Perfect for a quick weeknight dinner or a special occasion, this recipe highlights the freshness of seafood and the versatility of pasta.

Ingredients

• 8 ounces of pasta (penne or fusilli work well)
• 1 pound of mixed seafood (shrimp, scallops, calamari)
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 cup cherry tomatoes, halved
• 1 zucchini, sliced
• 1 cup spinach leaves
• 1/4 cup fresh basil, chopped
• Salt and pepper to taste
• Juice of 1 lemon

Preparation Steps

Begin by cooking the pasta in salted boiling water until al dente. Drain and set aside. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the minced garlic and sauté until fragrant.

Add the seafood to the skillet and cook until it turns opaque and is cooked through, about 3-5 minutes. Remove the seafood from the skillet and set aside.

In the same skillet, add the bell peppers, cherry tomatoes, and zucchini. Sauté for about 5-7 minutes until vegetables are tender but still vibrant. Stir in the spinach and cook until wilted.

Return the cooked seafood to the skillet. Add the cooked pasta, lemon juice, and chopped basil. Toss everything together until well combined. Season with salt and pepper to taste.

Serving Suggestions

Serve the Seafood Pasta Primavera hot, garnished with extra basil or a squeeze of lemon if desired. This dish pairs beautifully with a light white wine or sparkling water with lemon slices.

Tips for Success

• Use fresh seafood for the best flavor and texture.
• Feel free to substitute vegetables based on seasonality or preference.
• Cook the pasta slightly under al dente to prevent overcooking when mixing with hot vegetables and seafood.
• Adding a pinch of red pepper flakes can give the dish a subtle spicy kick.