Spring Minestrone With Gemelli

Anna Painter
Updated
Get the recipe for Spring Minestrone With Gemelli.

Ingredients

  • 8 ounces gemelli or fusilli pasta

  • 3 garlic cloves, finely chopped

  • 1 large yellow onion, thinly sliced

  • 1 medium carrot, thinly sliced lengthwise, cut into 1½-inch matchsticks

  • 1 teaspoon kosher salt

  • ½ teaspoon black pepper

  • 2 tablespoons extra-virgin olive oil

  • 1 yellow bell pepper, thinly sliced

  • 2 medium zucchini, thinly sliced lengthwise, cut into 1½-inch matchsticks

  • 2 cups grape tomatoes, quartered

  • 8 cups Easy Homemade Parmesan Broth (recipe below) or vegetable broth

  • Shaved Parmesan and chopped parsley, for serving

Nutrition

Calories 280calories

Fat 8g

Sat Fat 2.5g

Cholesterol 10mg

Sodium 890mg

Protein 10g

Carbohydrate 42g

Sugar 7g

Fiber 4g

Iron 2mg

Calcium 130mg

Directions

  1. Cook the pasta according to the package directions. Drain and reserve.

  2. Meanwhile, cook the garlic, onion, carrot, salt, and black pepper in the olive oil in a large pot over medium until just tender, about 10 minutes. Add the bell pepper, zucchini, and grape tomatoes and cook until the vegetables are just tender, 5 minutes more. Add the broth. Bring to a boil; reduce heat to a simmer and cook for 10 minutes.

  3. Stir in the pasta to warm and serve, garnished with shaved Parmesan and chopped parsley.

Yields: Serves 6