Pasta Primavera is a classic Italian-American dish that celebrates the freshness of seasonal vegetables combined with the simplicity of perfectly cooked pasta. This vibrant and healthy meal brings together an assortment of colorful veggies, tossed with penne pasta in a light and flavorful olive oil sauce. With a touch of Parmesan, lemon juice, and Italian seasoning, this dish is as nutritious as it is delicious. It’s an easy, weeknight-friendly recipe that feels light yet satisfying—perfect for when you want a burst of color and flavor on your plate.
Ingredients:
- 10 oz. dry Barilla Penne Pasta
- Salt (for boiling water and seasoning)
- ¼ cup olive oil
- ½ medium red onion, sliced
- 1 sizable carrot, peeled and cut into thin strips
- 2 cups of broccoli, broken into small, bite-sized florets1 medium red bell pepper, sliced into matchsticks
- 1 medium yellow squash, sliced into quarter portions
- 1 medium zucchini, cut into wedges
- 3-4 garlic cloves, minced
- 1 cup grape tomatoes, halved
- 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:
Start by heating a large pot of salted water until it reaches a rolling boil. Add the Barilla penne pasta and cook according to the package instructions until al dente. Reserve ½ cup of the pasta cooking water before draining the pasta, then set it aside. - Sauté the vegetables:
While the pasta is cooking, heat ¼ cup of olive oil in a large skillet over medium heat. Add the sliced red onion and sauté for about 2-3 minutes until it softens. Then, add the carrots, broccoli, red bell pepper, yellow squash, and zucchini. Season lightly with salt, and sauté for 5-7 minutes until the vegetables begin to soften but still have a slight crunch. - Add garlic and tomatoes:
Once the vegetables are partially cooked, add the minced garlic and halved grape tomatoes to the skillet. Continue to cook for another 2 minutes, stirring frequently, until the garlic becomes fragrant and the tomatoes start to soften. - Season and deglaze:
Stir in the dried Italian seasoning and fresh lemon juice, and cook for another minute. Add the reserved pasta water, and let it simmer for 2-3 minutes to help create a light sauce that coats the vegetables. - Combine pasta and veggies:
Add the cooked pasta to the skillet with the vegetables. Toss everything together to coat the pasta evenly with the olive oil and veggie mixture. Gradually stir in half of the shredded Parmesan cheese, allowing it to melt into the sauce. - Finish and serve:
Remove the skillet from the heat, and garnish the dish with the remaining Parmesan cheese and fresh parsley. Give everything one final toss, and adjust seasoning with salt, if needed. - Serve:
Transfer the pasta primavera to serving plates, and enjoy it immediately. You can add extra Parmesan or a drizzle of olive oil on top for an extra touch of flavor.
Conclusion:
This Pasta Primavera is a celebration of fresh, seasonal vegetables paired with tender penne pasta and a light, lemony olive oil sauce. It’s a healthy, vegetarian meal that packs a punch of flavor with every bite. The combination of sautéed veggies, garlic, Italian herbs, and Parmesan creates a dish that’s both satisfying and easy to prepare. Whether it’s a family dinner or a quick weeknight meal, this colorful dish will bring warmth and cheer to your table!