Description
Enjoy a delightful and colorful pasta primavera loaded with fresh vegetables and tossed in a light lemon-olive oil sauce. This easy-to-follow recipe is perfect for a quick weeknight dinner or a family-friendly meal.
Ingredients
Scale
Pasta:
- 10 ounces dried penne pasta
- Salt, as needed
Sautéed Vegetables:
- 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
Additional:
- 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. Cook penne pasta until al dente. Reserve 1/2 cup pasta water. Drain and set aside.
- Sauté the Vegetables: Heat olive oil in a skillet. Sauté red onion and carrot. Add broccoli and bell pepper.
- Finish Cooking the Veggies: Add squash, zucchini, garlic, tomatoes, and Italian seasoning. Sauté until fragrant.
- Combine Pasta and Vegetables: Transfer veggies to the pasta pot. Add drained pasta, lemon juice, salt. Toss, adding reserved pasta water.
- Add Cheese and Serve: Mix in 1/4 cup Parmesan and parsley. Serve topped with remaining Parmesan.
- Prep Time: 10-15 minutes
- Cook Time: 15-20 minutes
- Category: Main Course
- Method: Saute, Boil
- Cuisine: Italian
Nutrition
- Calories: Approximately 300-350 per serving
- Fat: 14-16g
- Saturated Fat: 3-5g
- Carbohydrates: 35-40g
- Fiber: 3-5g
- Protein: 9-11g
- Cholesterol: 8-10mg
