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Description
Fresh, colorful, and bursting with seasonal veggies, this Pasta Primavera is the perfect quick and easy dinner. Tender pasta is tossed in a light garlic Parmesan sauce with vibrant vegetables for a meal that’s creamy, comforting, and full of fresh flavor. Perfect for busy weeknights or a simple family dinner everyone will love!
Ingredients
Scale
- 10 ounces penne pasta ((284g))
- 2 tablespoons olive oil
- ½ small red onion (sliced (94g))
- 1 small red bell pepper (seeded and sliced (162g))
- 1 small yellow bell pepper (seeded and sliced (147g))
- 1 small yellow squash (halved and sliced (169g))
- 1 small zucchini (halved and sliced (185g))
- 12 stalks asparagus (chopped (131g))
- 4 cloves garlic (minced)
- 2 teaspoons dried Italian herbs
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 1 cup grape tomatoes (halved (174g))
- 3 tablespoons fresh lemon juice
- 2 tablespoons unsalted butter
- ½ cup grated parmesan cheese (for serving (40g))
- ¼ cup chopped fresh basil leaves (for serving)
Instructions
- Start by bringing a large pot of salted water to a boil, then cook the pasta according to the instructions on the package. After cooking, drain the pasta, making sure to reserve ½ cup of the pasta water, and return the pasta to the pot.
- While the pasta cooks, heat the olive oil in a large skillet over medium-high heat. Add the sliced onion and sauté for 2 minutes. Next, incorporate the bell peppers and asparagus, cooking for an additional 2 minutes. Then, add the squash, zucchini, and minced garlic, cooking just until they begin to soften, which should take about 2 to 3 minutes. Stir in the Italian herbs, salt, and pepper, then remove the skillet from the heat.
- In the pot with the drained pasta, mix in the cooked vegetables, halved tomatoes, reserved pasta water, lemon juice, and butter. Gently stir until the butter has melted. Serve right away, topped with parmesan and basil.
Notes
TECHNIQUE TIP: Stir vegetables frequently to prevent uneven cooking and ensure a crisp-tender texture.
STORAGE: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
SUBSTITUTION: If you don’t have Italian herbs, try using a mix of oregano and thyme for a similar flavor profile.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: PASTA
- Cuisine: Italian
Nutrition
- Calories: 480 kcal
- Sugar: 7 g
- Sodium: 814 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.2 g
- Carbohydrates: 66 g
- Fiber: 6 g
- Protein: 16 g
- Cholesterol: 26 mg
