Description
This Delicious Pasta Primavera recipe is a vibrant, vegetable-packed pasta dish perfect for a light and satisfying meal. Featuring a medley of fresh veggies sautéed with garlic and Italian herbs, tossed with al dente penne pasta, lemon juice, and Parmesan cheese, this dish is both flavorful and easy to prepare—ideal for a quick weeknight dinner or a fresh springtime treat.
Ingredients
Scale
Pasta
- 10 ounces dried penne pasta
- Salt, as needed
- 1/2 cup reserved pasta water
- 2 tablespoons fresh lemon juice
Vegetables and Seasonings
- 1/4 cup extra virgin olive oil
- 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
- 2 teaspoons Italian herbs, dried
Cheese and Garnish
- 1/2 cup grated Parmesan cheese, divided
- 2 tablespoons chopped fresh parsley
Instructions
- Cook the Pasta: Bring a large pot of water to a boil and add salt to taste. Add the dried penne pasta and cook until al dente, usually about 10-12 minutes. Reserve 1/2 cup of the pasta water before draining the pasta to help create a silky sauce later.
- Sauté the Vegetables: Heat 1/4 cup extra virgin olive oil in a large skillet over medium heat. Add the sliced red onion, carrot strips, broccoli pieces, and red bell pepper strips. Sauté these vegetables for about 5-7 minutes until they start to soften but still retain some crunch.
- Finish Cooking the Veggies: Add the quartered and sliced yellow squash and zucchini, minced garlic, halved grape tomatoes, and 2 teaspoons of dried Italian herbs to the skillet. Continue sautéing for another 3-4 minutes until the garlic is fragrant and the vegetables are tender yet vibrant.
- Combine Pasta and Vegetables: Transfer the cooked vegetables to the pot used for pasta. Add the drained penne pasta back into the pot. Pour in the fresh lemon juice, reserved pasta water, and additional salt as needed. Toss everything together gently to combine and allow the pasta water to help coat the ingredients.
- Add Cheese and Serve: Stir in 1/2 cup grated Parmesan cheese and 2 tablespoons chopped fresh parsley until well mixed. Serve immediately, topping each plate with extra Parmesan cheese for added flavor and garnish.
Notes
- Reserve some pasta water to adjust sauce consistency and help ingredients meld together.
- Use freshly grated Parmesan cheese for the best flavor and texture.
- You can substitute penne with other pasta shapes like fusilli or farfalle if preferred.
- For a vegan version, omit Parmesan or replace with nutritional yeast.
- Adjust vegetable quantities to your preference or seasonal availability.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Boiling, Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving (approximately 1/4 of recipe)
- Calories: 380 kcal
- Sugar: 6 g
- Sodium: 320 mg
- Fat: 15 g
- Saturated Fat: 4 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 6 g
- Protein: 12 g
- Cholesterol: 10 mg
Keywords: Pasta Primavera, Vegetarian Pasta, Italian Pasta Recipe, Healthy Pasta Dinner, Vegetable Pasta
