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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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
