Pasta Primavera is a colorful and healthy dish that showcases the natural flavors of fresh vegetables, tossed with perfectly cooked penne pasta and coated in a light, lemony sauce. This easy and delicious recipe brings together a variety of vibrant vegetables like broccoli, zucchini, bell peppers, and tomatoes, making it a refreshing meal that’s both satisfying and nourishing. Finished with a sprinkle of Parmesan and fresh parsley, this recipe is perfect for a quick weeknight dinner or a delightful vegetarian meal.
Ingredients:
- 10 oz dry Barilla Penne Pasta
- Salt (for pasta water and seasoning)
- ¼ cup olive oil
- ½ medium red onion, sliced
- 1 large carrot, peeled and julienned
- 2 cups of broccoli florets, chopped into thin strips
- 1 medium red bell pepper, cut into thin strips
- 1 medium yellow squash, sliced into quarter portions
- 1 medium zucchini, sliced into quarter portions
- 3-4 garlic cloves, minced
- 1 heaping cup grape tomatoes, halved lengthwise
- 2 tsp dried Italian seasoning
- ½ cup reserved pasta water
- 2 tbsp fresh lemon juice
- ½ cup shredded Parmesan cheese, divided
- 2 tbsp chopped fresh parsley
Instructions:
- Cook the Pasta:
- Bring a large pot of salted water to a boil and cook the penne pasta according to the package instructions.
- Set aside ½ cup of the water used for cooking the pasta before draining it.
- Set the pasta aside.
- Sauté the Vegetables:
- Heat ¼ cup of olive oil in a large skillet over medium heat.
- Add the sliced red onion and carrot, and sauté for 2-3 minutes until they begin to soften.
- Add the broccoli florets, red bell pepper, yellow squash, and zucchini to the skillet.
- Season with a pinch of salt and cook for about 5-6 minutes, stirring occasionally, until the vegetables are tender but still slightly crisp.
- Add Garlic and Tomatoes:
- Stir in the minced garlic and halved grape tomatoes, and sauté for another 1-2 minutes until the garlic becomes fragrant and the tomatoes start to soften slightly.
- Add Seasoning and Pasta Water:
- Sprinkle the dried Italian seasoning over the vegetables, then pour in the reserved pasta water.
- Stir to combine, allowing the liquid to reduce slightly and the flavors to meld together.
- Toss with Pasta:
- Add the cooked penne pasta to the skillet and toss everything together.
- Stir in the fresh lemon juice and half of the shredded Parmesan cheese, allowing the cheese to melt slightly and coat the pasta and vegetables.
- Finish and Serve:
- Remove the skillet from heat and sprinkle with the remaining Parmesan cheese and chopped parsley.
- Serve the Pasta Primavera hot, garnished with extra Parmesan and parsley if desired.
Conclusion:
This Pasta Primavera is a light, healthy, and flavorful dish that celebrates the best of fresh vegetables. It’s perfect for a quick and easy dinner, offering a burst of vibrant colors and flavors in every bite. With a simple yet refreshing lemon-Parmesan sauce, this meal is ideal for vegetarians or anyone looking for a wholesome, delicious meal that’s easy to prepare.
Fresh and Flavorful Pasta Primavera
A colorful and healthy pasta dish filled withsautéed vegetables, garlic, and tomatoes, tossed in a light lemon-Parmesansauce for a delicious and refreshing meal.
Ingredients
- 10 oz dry Barilla Penne Pasta
- Salt for pasta water and seasoning
- ¼ cup olive oil
- ½ medium red onion sliced
- 1 large carrot peeled and julienned
- 2 cups of broccoli florets chopped into thin strips
- 1 medium red bell pepper cut into thin strips
- 1 medium yellow squash sliced into quarter portions
- 1 medium zucchini sliced into quarter portions
- 3-4 garlic cloves minced
- 1 heaping cup grape tomatoes halved lengthwise
- 2 tsp dried Italian seasoning
- ½ cup reserved pasta water
- 2 tbsp fresh lemon juice
- ½ cup shredded Parmesan cheese divided
- 2 tbsp chopped fresh parsley
Instructions
Cook the Pasta:
- Bring a large pot of salted water to a boil and cook the penne pasta according to the package instructions.
- Set aside ½ cup of the water used for cooking the pasta before draining it.
- Set the pasta aside.
Sauté the Vegetables:
- Heat ¼ cup of olive oil in a large skillet over medium heat.
- Add the sliced red onion and carrot, and sauté for 2-3 minutes until they begin to soften.
- Add the broccoli florets, red bell pepper, yellow squash, and zucchini to the skillet.
- Season with a pinch of salt and cook for about 5-6 minutes, stirring occasionally, until the vegetables are tender but still slightly crisp.
Add Garlic and Tomatoes:
- Stir in the minced garlic and halved grape tomatoes, and sauté for another 1-2 minutes until the garlic becomes fragrant and the tomatoes start to soften slightly.
Add Seasoning and Pasta Water:
- Sprinkle the dried Italian seasoning over the vegetables, then pour in the reserved pasta water.
- Stir to combine, allowing the liquid to reduce slightly and the flavors to meld together.
Toss with Pasta:
- Add the cooked penne pasta to the skillet and toss everything together.
- Stir in the fresh lemon juice and half of the shredded Parmesan cheese, allowing the cheese to melt slightly and coat the pasta and vegetables.
Finish and Serve:
- Remove the skillet from heat and sprinkle with the remaining Parmesan cheese and chopped parsley.
- Serve the Pasta Primavera hot, garnished with extra Parmesan and parsley if desired.