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Pasta Primavera Recipe

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4.3 from 15 reviews

A vibrant and healthy Pasta Primavera recipe featuring penne pasta tossed with sautéed fresh vegetables, garlic, and a zesty lemon dressing, finished with shredded Parmesan and fresh parsley. Ready in just 30 minutes, this dish offers a delicious way to enjoy a colorful array of garden vegetables in a simple, satisfying pasta meal.

Ingredients

Pasta

  • 10 oz. dry Barilla Penne Pasta
  • Salt, to taste

Vegetables & Seasonings

  • 1/4 cup olive oil
  • 1/2 medium red onion, sliced
  • 1 large carrot, peeled and sliced into matchsticks
  • 2 cups broccoli florets, cut into matchsticks
  • 1 medium red bell pepper, sliced into matchsticks
  • 1 medium yellow squash, sliced into quarter portions
  • 1 medium zucchini, sliced into quarter portions
  • 3 to 4 garlic cloves, minced
  • 1 cup heaping grape tomatoes, halved lengthwise
  • 2 tsp dried Italian seasoning

Finishing Touches

  • 1/2 cup reserved pasta water
  • 2 Tbsp fresh lemon juice
  • 1/2 cup shredded Parmesan cheese, divided
  • 2 Tbsp chopped fresh parsley

Instructions

  1. Cook the Pasta: Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package directions until al dente. Before draining, reserve 1/2 cup of the pasta cooking water, then drain the pasta thoroughly.
  2. Heat the Olive Oil: While the pasta cooks, heat 1/4 cup olive oil in a 12-inch deep skillet over medium-high heat to prepare for sautéing the vegetables.
  3. Sauté Onions and Carrots: Add the sliced red onion and carrot matchsticks to the hot oil. Sauté for 2 minutes until slightly softened and fragrant.
  4. Add Broccoli and Bell Pepper: Incorporate the broccoli florets and red bell pepper strips, continuing to sauté for another 2 minutes to allow the vegetables to begin softening.
  5. Add Squash and Zucchini: Add the yellow squash and zucchini slices to the skillet. Sauté for 2 to 3 minutes more, or until all the vegetables are nearly tender but still retain some bite.
  6. Add Garlic, Tomatoes, and Seasoning: Stir in the minced garlic, halved grape tomatoes, and dried Italian seasoning. Cook for an additional 2 minutes to meld the flavors and soften the tomatoes slightly.
  7. Combine Pasta and Veggies: Transfer the sautéed vegetables to the now empty pasta pot or a large serving bowl. Add the drained pasta, drizzle with fresh lemon juice, and season with additional salt if needed. Toss everything together while gradually adding the reserved pasta water to loosen the mixture and create a light sauce.
  8. Finish and Serve: Stir in 1/4 cup of shredded Parmesan cheese and the chopped fresh parsley. Serve the pasta primavera topped with the remaining Parmesan for a cheesy finish.

Notes

  • Reserve pasta water before draining to help create a silky sauce when tossing with pasta and vegetables.
  • Vegetables can be swapped based on seasonality or preference, such as using asparagus or snap peas.
  • For a vegan version, omit the Parmesan or replace with a vegan cheese alternative.
  • Ensure the vegetables retain some crunch for the best texture contrast with the tender pasta.
  • Adjust seasoning and lemon juice to taste for desired brightness and saltiness.

Find it online: https://bitezly.com/pasta-primavera-recipe-2/