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Delicious Pasta Primavera Recipe

Delicious Pasta Primavera Recipe
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★★★★★

5.1 from 16 reviews

A vibrant and healthy Pasta Primavera featuring penne pasta tossed with a colorful array of sautéed fresh vegetables, Italian herbs, and a touch of lemon juice, finished with Parmesan cheese and fresh parsley for a light and flavorful dish perfect for any occasion.

Ingredients

Scale

Pasta

  • 10 ounces dried penne pasta
  • Salt, as needed

Vegetables & Aromatics

  • 1/2 medium red onion, sliced
  • 1 large carrot, peeled and sliced into thin strips
  • 2 cups broccoli, sliced into small pieces
  • 1 medium red bell pepper, sliced into thin strips
  • 1 medium yellow squash, quartered and sliced
  • 1 medium zucchini, quartered and sliced
  • 3–4 garlic cloves, minced
  • 1 heaping cup grape tomatoes, halved lengthwise

Herbs & Seasonings

  • 1/4 cup extra virgin olive oil
  • 2 teaspoons Italian herbs, dried
  • 2 tablespoons fresh lemon juice
  • Salt, to taste

Cheese & Garnish

  • 1/2 cup grated Parmesan cheese, divided
  • 2 tablespoons chopped fresh parsley

Other

  • 1/2 cup reserved pasta water

Instructions

  1. Cook the Pasta: Bring a large pot of water to a rolling boil. Add a generous amount of salt to the boiling water to season the pasta. Cook the penne pasta according to package instructions until al dente, usually about 10-12 minutes. Prior to draining, reserve 1/2 cup of the pasta cooking water to adjust the sauce consistency later. Drain the pasta and set aside.
  2. Sauté the Vegetables: While the pasta cooks, heat 1/4 cup of extra virgin olive oil in a large, deep 12-inch skillet over medium-high heat. Add the sliced red onion and carrot, sautéing for approximately 2 minutes allowing them to soften slightly and release their flavors.
  3. Finish Cooking the Veggies: Add the broccoli and red bell pepper to the skillet and continue sautéing for an additional 2 minutes. Next, incorporate the yellow squash and zucchini, cooking for 2 to 3 more minutes until the vegetables are tender but still crisp. Stir in the minced garlic, halved grape tomatoes, and dried Italian herbs, sautéing for 2 minutes until fragrant.
  4. Combine Pasta and Vegetables: Transfer the sautéed vegetables into the now-empty pasta pot or a large serving bowl. Add the cooked penne pasta on top of the vegetables. Drizzle with the fresh lemon juice and season with additional salt if needed. Toss gently to combine, gradually adding the reserved pasta water to loosen and bind the mixture to your desired consistency.
  5. Add Cheese and Serve: Mix in 1/4 cup of the grated Parmesan cheese and the chopped fresh parsley, tossing everything to blend. Serve the Pasta Primavera immediately, garnished with the remaining 1/4 cup of Parmesan cheese on top for an added cheesy finish. Enjoy your fresh, vegetable-packed meal!

Notes

  • Reserve some pasta water before draining to help create a light sauce that binds the pasta and vegetables together smoothly.
  • Feel free to use any seasonal fresh vegetables you prefer or have on hand.
  • For a vegan version, omit the Parmesan cheese or substitute with a vegan alternative.
  • Adjust salt according to taste, especially if using salted pasta water and Parmesan cheese.
  • Adding lemon juice brightens the dish and balances the richness of the olive oil and cheese.

Nutrition

Keywords: Pasta Primavera, Penne pasta, Italian pasta recipe, vegetable pasta, healthy pasta dish, vegetarian pasta

Find it online: https://frommamamaya.com/delicious-pasta-primavera-recipe/