Dive into a bowl of freshness with this Simple and Fresh Pasta Primavera, a dish that’s as colorful as it is delicious. Packed with a variety of vegetables and tossed in a light and zesty sauce, it’s the perfect meal for any day of the week.
Ingredients:
- 10 oz. of dry penne pasta (Barilla or any brand you prefer)
- A pinch of salt for the pasta water
- A quarter cup of olive oil for sautéing purposes.
- 1/2 of a medium red onion, cut into thin slices
- One large carrot, peeled and sliced into thin matchsticks.
- 2 cups of broccoli florets, also sliced into thin pieces
- 1 medium red bell pepper, cut into thin matchsticks
- 1 medium yellow squash, sliced into thin quarter pieces
- 1 medium zucchini, also sliced into thin quarter pieces
- 3 to 4 cloves of garlic, minced finely
- 1 heaping cup of grape tomatoes, sliced in half lengthwise
- 2 teaspoons of dried Italian seasoning for that herby flavor
- 1/2 cup of the water from cooking the pasta
- 2 tablespoons of fresh lemon juice for a citrusy kick
- 1/2 cup of shredded parmesan cheese, divided into two parts
- Two tablespoons of freshly chopped parsley for garnishing.
Instructions:
- Cook the Pasta:
- Bring a large pot of salted water to a boil. Add the penne pasta and cook it according to the package instructions until it reaches al dente texture. Don’t forget to save half a cup of the pasta cooking water before draining.
- Sauté the Vegetables:
- As the pasta cooks, warm the olive oil in a large skillet over medium heat. Add the sliced red onion and carrot matchsticks, sautéing until they start to soften.
- Add the broccoli, red bell pepper, yellow squash, and zucchini to the skillet. Continue to sauté until all the vegetables are tender but still vibrant.
- Stir in the minced garlic and halved grape tomatoes, cooking for another minute until the garlic is fragrant.
- Season:
- Sprinkle the dried Italian seasoning over the vegetables, mixing well to evenly distribute the flavors.
- Combine Pasta and Vegetables:
- Combine the drained pasta with the vegetables in the skillet. Pour in the reserved pasta water and fresh lemon juice, tossing everything together to ensure the pasta and veggies are evenly coated.
- Finish with Cheese and Parsley:
- Stir in half of the shredded parmesan cheese until it melts into the sauce, creating a light coating on the pasta and vegetables.
- Once plated, sprinkle the remaining parmesan cheese and chopped fresh parsley over the top of each serving.
Enjoy your Simple and Fresh Pasta Primavera, a dish that brings the essence of spring to your table with its bright flavors and hearty vegetables. It’s a delightful way to enjoy a meal that’s both satisfying and nutritious.
