Description
Enjoy a delightful Pasta Primavera dish packed with seasonal vegetables, offering a garden-fresh and rejuvenating experience.
Ingredients
Scale
- 10 oz penne pasta
- 1/2 cup pasta water (reserved from cooking pasta)
- 1 medium red bell pepper, sliced
- 1 cup grape tomatoes, halved
- 2 tsp dried Italian herbs
- 1 large carrot, sliced into 1/4-inch rounds
- 3–4 cloves garlic, minced
- 1 medium zucchini, sliced
- 1/2 medium red onion, thinly sliced
- 2 tbsp fresh parsley, chopped
- 1/4 cup olive oil
- 1 medium yellow squash, sliced
- 2 tbsp fresh lemon juice
- Salt, as needed
- 1/2 cup grated Parmesan cheese
- 2 cups broccoli, cut into small florets
Instructions
- Bring a large pot of water to a boil and add salt. Cook the penne until al dente. Reserve 1/2 cup of pasta water, drain, and set aside.
- Heat olive oil in a deep skillet over medium-high heat. Add red onion and carrot, sauté for 2 minutes, then add broccoli and bell pepper. Sauté for another 2 minutes.
- Add zucchini and yellow squash, cooking for 2 to 3 minutes. Add garlic, tomatoes, and Italian herbs, sauté for about 2 minutes.
- Transfer cooked vegetables to the pasta pot or serving bowl. Add drained pasta, drizzle lemon juice, and season with salt.
- Toss with reserved pasta water until coated. Stir in 1/4 cup Parmesan and parsley. Serve topped with remaining Parmesan cheese.
Notes
- Use fresh and seasonal vegetables for best flavor.
- Don’t overcook vegetables; keep them slightly crisp.
- Save pasta water to adjust sauce consistency.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Main Course
- Method: Saute
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 5 g
- Sodium: 340 mg
- Fat: 16 g
- Saturated Fat: 4 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 56 g
- Fiber: 8 g
- Protein: 12 g
- Cholesterol: 10 mg
Keywords: Pasta Primavera, seasonal vegetables, vegetarian pasta