Pasta Primavera
Pasta Primavera isn’t just for spring and summer, this is a veggie packed pasta dish that’s perfect year round!

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Pasta Primavera

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Ingredients

Adjust Servings:
Pasta Penne
Salt
Olive Oil
Fresh Veggies Red onion, carrot, broccoli, bell pepper, yellow squash, zucchini, tomatoes and garlic
2 teaspoons Seasoning Italian
2 tablespoons Lemon Juice
2 tablespoons Parsley Chopped
0.5 cup Parmesan Cheese Shredded
Cuisine:
  • 25 mins
  • Serves 2
  • Medium

Ingredients

Directions

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This recipe is actually really easy to make. It’s a bit of chopping so the prep takes some time but it cooks quickly.

Steps

1
Done

First, you’ll bring a large pot of water to a boil, add salt, then cook pasta according to package directions. Reserve 0.5 cup pasta water before draining.

2
Done

While the pasta is boiling cook the veggies so they will finish at the same time as the pasta.

To do so, heat olive oil in a 12-inch (and deep) skillet over medium-high heat. Add red onion and carrot and sauté 2 minutes.

Add broccoli and bell pepper then sauté 2 minutes. Add squash and zucchini then sauté 2 – 3 minutes or until veggies have nearly softened.

Add garlic tomatoes, and Italian seasoning and sauté 2 minutes longer.

3
Done

Pour veggies into now-empty pasta pot or a serving bowl, add drained pasta, drizzle in lemon juice, season with a little more salt as needed and toss while adding in pasta water to loosen as desired.

Toss in 0.25 cup Parmigiano and parsley then serve with remaining parmesan on top.

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