Description
This Pasta Primavera recipe is a delightful and colorful dish packed with a variety of fresh vegetables, tossed with penne pasta and parmesan cheese in a light lemony sauce. It’s a perfect way to enjoy a burst of flavors and textures in every bite.
Ingredients
Units
Scale
Pasta:
- 10 oz. dry Barilla Penne Pasta
- Salt
Vegetable Mix:
- 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 – 4 cloves garlic cloves, minced
- 1 cup (heaping) grape tomatoes, halved through the length
- 2 tsp dried Italian seasoning
Additional:
- 1/2 cup pasta water
- 2 Tbsp fresh lemon juice
- 1/2 cup shredded parmesan, divided
- 2 Tbsp chopped fresh parsley
Instructions
- Cook Pasta: Boil salted water and cook penne pasta according to package instructions, reserving 1/2 cup pasta water before draining.
- Saute Vegetables: In a skillet, heat olive oil and saute red onion and carrot. Add broccoli, bell pepper, squash, zucchini, garlic, tomatoes, and Italian seasoning.
- Combine: Mix cooked veggies with pasta, lemon juice, salt, and pasta water. Toss with 1/4 cup parmesan and parsley.
- Serve: Top with remaining parmesan before serving.
Notes
- If you prefer a cheesier dish, increase parmesan to 1 cup.
Nutrition
- Serving Size: 1 serving
- Calories: 365 kcal
- Sugar: 6g
- Sodium: 410mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 14g
- Cholesterol: 11mg
