Delicious Pasta Primavera Recipe

Introduction

Pasta Primavera is a vibrant and fresh dish that showcases a medley of colorful vegetables tossed with tender penne pasta. This recipe is perfect for a quick weeknight meal that feels light yet satisfying.

Ingredients

• 10 ounces dried penne pasta
• Salt, as needed
• 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
• 1/2 cup reserved pasta water
• 2 tablespoons fresh lemon juice
• 1/2 cup grated Parmesan cheese, divided
• 2 tablespoons chopped fresh parsley

Instructions

1. Step 1: Bring a large pot of water to a boil. Add salt and cook the penne pasta until al dente. Before draining, reserve 1/2 cup of the pasta water.
2. Step 2: Heat the olive oil in a skillet over medium heat. Sauté the sliced red onion, carrot strips, broccoli pieces, and red bell pepper strips until they begin to soften, about 5 minutes.
3. Step 3: Add the yellow squash, zucchini, minced garlic, grape tomatoes, and dried Italian herbs to the skillet. Continue sautéing until the vegetables are tender and fragrant, about 3-4 minutes.
4. Step 4: Transfer the sautéed vegetables back into the pot used for the pasta. Add the drained penne, fresh lemon juice, reserved pasta water, and salt to taste. Toss everything together gently to combine and warm through.
5. Step 5: Stir in half of the grated Parmesan cheese and the chopped fresh parsley. Serve the pasta topped with the remaining Parmesan for extra flavor.

Tips & Variations

• Use seasonal vegetables for variety and freshness—snap peas, asparagus, or mushrooms work well.
• For extra protein, add grilled chicken or shrimp before tossing with the pasta.
• Swap Parmesan for pecorino Romano for a sharper taste.
• If you prefer a creamy texture, stir in a splash of heavy cream or a spoonful of ricotta cheese at the end.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet with a splash of water or broth to keep the vegetables tender and the pasta moist.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of pasta for this recipe?

Yes, you can substitute penne with other pasta shapes like fusilli, farfalle, or rigatoni. Just adjust cooking times accordingly.

Is Pasta Primavera suitable for meal prep?

Absolutely! It reheats well and maintains its fresh vegetable flavors, making it a great option for make-ahead lunches or dinners.

Delicious Pasta Primavera Recipe

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★★★★★

4.7 from 74 reviews

• Author: Lila
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

A vibrant and healthy Pasta Primavera featuring al dente penne pasta tossed with sautéed mixed vegetables and a zesty lemon-Parmesan dressing. This easy-to-make dish combines fresh garden produce and Italian herbs for a delicious and colorful meal perfect for spring and summer nights.

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Ingredients

Scale 1x2x3x

Pasta

• 10 ounces dried penne pasta
• Salt, as needed

Vegetables & 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

Finishing touches

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

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Instructions

1. Cook the Pasta: Bring a large pot of salted water to a boil. Add the penne pasta and cook until al dente, according to package instructions. Before draining, reserve 1/2 cup of the pasta cooking water for later use.
2. Sauté the Vegetables: Heat 1/4 cup of 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 until the vegetables start to soften, about 5-7 minutes.
3. Finish Cooking the Veggies: Add the yellow squash, 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 vegetables are tender but still crisp.
4. Combine Pasta and Vegetables: Transfer the sautéed vegetables back into the large pot used for the pasta. Add the drained penne, 2 tablespoons of fresh lemon juice, reserved pasta water, and additional salt to taste. Toss everything together gently to combine and coat the pasta evenly with vegetables and flavors.
5. Add Cheese and Serve: Stir in half of the grated Parmesan cheese and 2 tablespoons of chopped fresh parsley into the pasta. Serve in bowls, topped with the remaining Parmesan cheese for an extra cheesy finish.

Notes

• Reserve some pasta water as its starch helps bind the sauce and coat the pasta nicely.
• Adjust salt and lemon juice according to taste for balance and brightness.
• Use fresh Italian herbs if available for enhanced flavor.
• To make it vegan, omit Parmesan cheese or substitute with a vegan cheese alternative.
• This dish is best served immediately to enjoy the crisp-tender texture of the vegetables.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Main Dish
• Method: Stovetop
• Cuisine: Italian

Keywords: Pasta Primavera, Penne Pasta, Italian Pasta, Vegetarian Pasta, Sautéed Vegetables, Easy Pasta Recipe